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Grain Free Lemon Tartlets



  • Using the blade attachment on a food processor, pulse the frozen cookies until they are the size of coffee grounds.
  • Add melted coconut oil and process until the ingredients come together.
  • Line a mini muffin tin with mini cupcake papers; brush the insides of the cupcake papers with melted coconut oil.
  • Add 1 Tbs of “dough” each, to 24 cupcake wrappers.
  • Using your fingers, press the dough into the bottom of the paper and up, the sides.
  • Add one Tbs of Honey Sweetened Paleo Lemon Curd to each tartlet crust.
  • Transfer the tin to the refrigerator until thoroughly chilled.
  • Remove the chilled tartlets from the cupcake wrappers, just before serving.