Lemon Curd Tarts

• 5 lemons, juice
• 12 tablespoons coconut oil
• 4 eggs
• 4 egg yolks
• 235 g honey
• 4 lemons, zest
• 100 g ground almonds
• 50 g gluten-free oats (or another 100g/3.5oz ground almonds)
• 50 g coconut oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon honey
• 1 cup raspberries, to top (optional)

1. Preheat the oven to 160C/320°F.
2. Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
3. Grease 8 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin, then up the sides. The pastry should be about 1/4 cm thick.
4. Bake for 30-40 minutes.
5. Meanwhile start making the lemon curd. Add all of the ingredients, except for the coconut oil, to a sauce pan and heat over a high heat mixing constantly.
6. Once everything is well combined and the mixture has started to bubble, reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
7. When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
8. Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.

lemons, coconut oil, eggs, egg yolks, honey, lemons, ground almonds, oats, coconut oil, egg, vanilla, honey, raspberries

Taken from www.food.com/recipe/lemon-curd-tarts-533928 (may not work)