Paleo Lemon Tarts

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon sea salt
• 1/3 cup melted coconut oil
• 3 tablespoons maple syrup
• 1 large egg, beaten
• 2/3 cup lemon juice
• 1/2 cup honey
• 4 large eggs, beaten
• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• Grated zest of 2 lemons

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. In a medium bowl, combine the almond flour, coconut flour, and salt. Whisk in the coconut oil, maple syrup, and egg until the mixture is crumbly.
3. Press the dough into the bottom and sides of each muffin cup. Bake for 10 minutes, or until lightly golden.
4. Meanwhile, in a medium saucepan, whisk together the lemon juice, honey, eggs, butter, vanilla extract, and salt. Cook over medium-low heat, stirring constantly, until the mixture thickens, about 5 minutes.
5. Remove from heat and stir in the lemon zest. Pour the filling into the tart shells and bake for 15 minutes, until the center is just set.
6. Let cool before serving.

Interesting Facts

• This recipe is paleo-friendly, meaning it is free from grains, dairy, and processed sugars.
• The tart crust is made with almond flour and coconut flour, making it a great gluten-free option.
• The filling is made with a mixture of lemon juice, honey, eggs, butter, vanilla extract, and salt.
• The tarts can be served warm or chilled.