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Paleo Lemon Tarts

Rated as 3.55 out of 5 Stars
65

"These lemon tarts are a delicious paleo-style treat."
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Ingredients

1 h servings 244
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
  2. Blend together almond meal, 3 tablespoons lemon juice, and dates in a food processor. Press mixture firmly into bottoms and up sides of prepared muffin cups to make crusts.
  3. Bake in the preheated oven until crusts are lightly golden brown, 10 to 12 minutes.
  4. Heat 6 tablespoons lemon juice, lemon zest, and honey in a saucepan over low heat; simmer for 2 minutes. Beat eggs in a bowl. While mixture is simmering, slowly add eggs, whisking vigorously. Remove from heat and allow to cool for 5 minutes. Pour filling into shells, and place in refrigerator to cool.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 244 calories; 16.5 19.9 9.5 93 46 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Our family likes these. My 9 year old chose and made it all on her own. Very easy. It's now her specialty for a healthier family dessert. We do now skip the honey and instead add 2 Splenda pkgs ...

Most helpful critical review

Whole almonds in the food processor with dates and some coconut make a better crust…don't grind the almonds down too fine…press into cupcake liners and put in fridge or freezer until firm…much b...

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Whole almonds in the food processor with dates and some coconut make a better crust…don't grind the almonds down too fine…press into cupcake liners and put in fridge or freezer until firm…much b...

This recipe certainly has promise of being good. I made these tarts for my son, who is on the paleo diet. I used Bob's Red Mill Almond Flour/Meal for the crust (his favorite part), and for the...

I made the filling and it never thickened up. I also had to add a considerable amount more sweetener on top of adding cornstarch. Then, I made the crust and it was very thick and didn't really h...

Our family likes these. My 9 year old chose and made it all on her own. Very easy. It's now her specialty for a healthier family dessert. We do now skip the honey and instead add 2 Splenda pkgs ...

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...

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...

It was a little too tart. Next time, I'll add another tablespoon of honey. Other than that, it was very good. I especially liked the almond/date crust

The crust can be made for many recipes. I tripled crust recipe and filled leftover pastry cups with almond ice cream.

I wasn't fond of the almond meal, but that is what I looked up the recipe for, so I could use mine up. I added a 1/4 cup gluten free flower and a teaspoon of baking powder, and a 1/2 cup sugar t...