SCD Mini Lemon Tarts

SCD Mini Lemon Tarts 

These lemon tarts are an amazing dessert and snack, especially when eaten frozen!! We use this really amazing pan from Williams Sonoma to give the tarts their decorative shape Tartlet Baking Set . This recipe can also be made into one large tart!



  • 6 egg yolks
  • 1/2 cup of lemon juice
  • 1/2 cup of honey
  • 3 tablespoons of coconut oil


  • 2 cups of almond flour
  • 1 tablespoon of honey
  • 1 egg 
  • 2 tablespoons of coconut oil 


To make the crust, add all the crust ingredients into a food processor and pulse until dough forms. Roll out the dough between two pieces of parchment paper, cut out the mini tart shapes with a cookie cutter and place them into a tart pan. Cook the shells for 10 minutes at 350 degrees. While you are waiting, start making the filling and put the ingredients in a double broiler, and cook for about 15 minutes, while stirring the mixture constantly. Pour one tablespoon of the lemon filling into each of the tart shells once they come out of the oven. Then place the tarts back into the oven for a couple of minutes. Enjoy!! 


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