Lemon Curd Tarts - cooking recipe

Ingredients

5 lemons, juice
12 tablespoons coconut oil
4 eggs
4 egg yolks
235 g honey
4 lemons, zest
100 g ground almonds
50 g gluten-free oats (or another 100g/3.5oz ground almonds)
50 g coconut oil
1 egg
1 teaspoon vanilla extract
1 teaspoon honey
1 cup raspberries, to top (optional)

Preparation

Preheat the oven to 160C/320°F.
Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
Grease 8 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin, then up the sides. The pastry should be about 1/4 cm thick.
Bake for 30-40 minutes.
Meanwhile start making the lemon curd. Add all of the ingredients, except for the coconut oil, to a sauce pan and heat over a high heat mixing constantly.
Once everything is well combined and the mixture has started to bubble, reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.