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no-bake paleo lemon-lime tart

No-Bake Paleo Lemon-Lime Tarts

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 -6 mini tarts
Author Edited Kitchen

Ingredients

  • 1/2 cup of lemon and lime juice from about 2 lemons and 3 limes
  • 3 eggs
  • 3 tbsp honey
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp butter

For the coconut crust

  • 2 cups shredded coconut
  • 1/4 cup coconut oil
  • Pinch of salt
  • 2 tbsp coconut sugar
  • Optional: fresh cherries and shredded coconut for topping

Instructions

  1. Add lemon-lime juice, eggs, honey, vanilla, and salt to a small saucepan, and whisk all ingredients together
  2. Turn heat on and continuously whisk ingredients over Low heat for 5 minutes
  3. NOTE: As the curd comes together, it will look foamy at first and then thicken into a mousse-like sauce; depending on the heat of your stove, you may need to continue heating and whisking for a minute or two longer for it to come together
  4. Once the lemon-lime curd has formed, take it off heat and then stir in the butter. You can let it sit at room temperature while you're making the crust or refrigerate in a glass jar or container
  5. To make the crust, add shredded coconut, coconut oil, and salt to a food processor and process on Low for 2 minutes
  6. Scrape down bowl and add coconut sugar, process on Low for another 2 minutes
  7. Spoon thin layer of crust mixture into bottom of nonstick mini tart pans
  8. Place tarts in freezer to harden crust for 5-10 minutes (they should harden very quickly because of the coconut oil)
  9. Once the tart crusts are ready, spoon curd on top of the crusts, then top with fresh cherries and shredded coconut; refrigerate for at least 30 minutes before serving