Paleo Lemon Tarts

Wow, these are tart! I don't mind wincing a bit when eating a lemon tart, so they were OK. However, I think I could have cut back on the lemon rind just to reign it in a little bit. I added a little agave to balance things out. As for the crust - I read that clarified butter is cleared on the paleo list, so I did substitute 1 tablespoon for one of the tablespoons of lemon juice to avoid it being too tough. Turns out, it's lovely! I'll keep experimenting with the filling - it's almost there! Thanks for posting :)

Wow, these are tart! I don't mind wincing a bit when eating a lemon tart, so they were OK. However, I think I could have cut back on the lemon rind just to reign it in a little bit. I added a little agave to balance things out. As for the crust - I read that clarified butter is cleared on the paleo list, so I did substitute 1 tablespoon for one of the tablespoons of lemon juice to avoid it being too tough. Turns out, it's lovely! I'll keep experimenting with the filling - it's almost there! Thanks for posting :)

This is worth experimenting with. The tart shells were dense and a bit rubbery, though tender and tasted ok. The batter tasted awesome prior to baking. I might mess with the ingredients a bit to get it to bake up better. The lemon curd was good, though very tart even after adding extra honey, but I didn't mind since I like tart tarts :). I ran fresh peeled lemons through my juicer, which would be tarter than bottled juice. I used regular sized muffin cups, and could have gotten 5 tarts out of it, more if you made them shallower, which I think would be a good idea. A little of the filling goes a long way! Oh, and I didn't have paper cups, so I very lightly greased nonstick tins, which worked just fine. Overall, the filling is very good, but the shells are ok at best. It was quick and easy to put together.