Thermobexta’s Little Lemon Tarts

lemon curd tartsHere is a fabulous use for all the lemons around when trees are fruiting.  It makes enough curd to fill approximately three batches of the tart bases.  I designed it this way so you can either make a batch of tarts and have curd left over to stir through yogurt, have on toast or crackers, or use however you normally like it use it, or if you prefer you can make multiple batches of the bases to use it all up at once.

Lemon Curd
200g lemon juice (juice from 3-5 lemons, depending on size and juiciness of your lemons)
180g raw honey (or 150g coconut sugar – see tips underneath)
100g butter (or coconut oil for dairy free)
3 eggs
2 egg yolks
2 tsp ground ginger (optional)
pinch of himalayan salt

1. Place all lemon curd ingredients in mixer bowl. Cook for 15 minutes/90/speed 3/MC on.

2. Remove from bowl, transfer into a large sterilised jar (or just a bowl if you are planning on using all of the curd in tarts).

3. Set aside to cool for around half an hour before using to fill tart bases.

Tart Bases
(Makes 12 tarts)
90g coconut flakes
60g raw cashews (or 60g sunflower seeds for nut free)
30g raw honey (or 20g coconut sugar + 30g butter)

You will need a 12-hole patty pan tin (1.5 tbs capacity per hole) for these, such as the one in this link.

1. Preheat oven to 160°C.

2. Place all ingredients for the tart bases in mixer bowl. Blitz for 6 seconds/speed 8/MC on. The mixture should resemble crumbs and will stick together if you squeeze some between your finger and thumb.

3. Divide dough into 12 equal portions and roll each portion into a ball. Place one dough ball into each hole of the patty pan tin then press each into the bottom and up the sides, forming little tart bases. Bake for 8 minutes.

4. Remove from oven and if needed, use a teaspoon to push the middle of each tart case down so it is nicely rounded.

5. Leave to cool for 10 minutes before filling each with lemon curd.

6. Leave to cool completely before removing from tin and enjoying.

– If you’d prefer to make a large lemon tart, double the base ingredients and push into a two-part tart/flan tin. Cook for 16 minutes before topping with the curd. Leave to cool completely before cutting (refrigerating is best).
– Using coconut sugar as the sweetener in this will result in a brown curd, very tasty, just not yellow.


21 thoughts on “Thermobexta’s Little Lemon Tarts

  1. Oh my, these are so yum! I couldn’t find any patty pans so used mini muffin trays with paper baking cups and they turned out great! Are they going to go soggy if I store them in the fridge though? I made such a large batch but just realised they may lose their crispiness if I put them in the fridge!


  2. Made these this morning. They are delicious! I used a mini cupcake tin and was convinced that I stuffed up and that the tart shells were going to be a disaster. But they popped out of the tin perfectly… no greasing, nothing lining the tin. The tart shells were crispy but a bit chewy in the thicker places. Thanks for another great recipe Bec. The curd actually landed on some pancakes prior to making it into the tart shells!

    Liked by 1 person

    1. No it’s quite tangy. The balance is perfect. I did make it first with less honey but it wasn’t sweet enough. You could try with less then taste it and add the rest if you think it needs it. I was asked this same Q by someone in my facebook group and gave her the same answer. She ended up using the whole amount I have specified 🙂


  3. These are beautiful. Lovely to look at even better to eat! My friends and family loved them and wanted the recipe. The best part is they are SO easy to make.


  4. I made these today! My first batch of cases were a disaster, I burnt them and then they stuck to the tin. I remade and oiled the tin, and turned my oven down to 140. They turned out much better! I was worried that the filling tasted too tart, but in the cases it is divine! Great recipe!


  5. Thanks Bec for the amazing recipe
    I’ve been looking for a healthy version of the tradition lemon meringue tart
    Except I had lots of blueberries and tried it with 200g of blueberries with juice of one lemon instead of the 200g of lemon juice

    I decreased the honey to 80g Manuka honey

    Was absolutely divine thank u 😊

    Liked by 1 person

  6. I just made this and had to finish the curd on the stope top. I cooked it 5 mins longer but did not taste it until after I had washed my bowl! Still tasted eggy. I am thinking possibly a combination of it being cold so thermie took longer to get to temp and also I use home laid eggs so much larger than shop bought? Thickened up and tasted better once cooked for ten more minutes in a double boiler


  7. These look amazing I will definitely give them a go! Do they store in the fridge alright or do u need to eat them same day? Also how long will the left over curd store in fridge for? Thanks! 😊


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