Lemon Curd Tarts

• For the lemon filling:
• 1 piece Juice from 5 lemons
• 12 tablespoons coconut oil
• 4 pieces eggs
• 235 grams honey
• 1 piece zest from 4 lemons
• 4 pieces egg yolks
• For the crust:
• 100 grams ground almonds
• 50 grams gluten-free oats (or another 100g/3.5oz ground almonds)
• 50 grams coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon honey
• 1 piece egg

1. Preheat the oven to 160C/320F.
2. Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
3. Bake for 30-40 minutes.
4. When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
5. Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.

lemon filling, lemons, coconut oil, eggs, honey, lemons, egg yolks, crust, ground almonds, oats, coconut oil, vanilla, honey, egg

Taken from food52.com/recipes/73321-lemon-curd-tarts (may not work)