gluten/dairy/egg free lemon curd tarts
April 7, 2013,
Posted in Desserts, Gluten Free, Vegan, Vegetarian Comments:
gluten/dairy/egg free lemon curd tarts
Ingredients
- 1 pie crust recipe, made into mini crusts (http://meganlierman.com/2013/01/20/gluten-free-vegan-pie-crust/)
- 1 1/4 c. granulated sugar
- 3 Tbs. tapioca starch
- 1/2 c. fresh squeezed lemon juice
- zest from 2 lemons (zest them first, then squeeze them)
- 1 c. water
- 1/4 tsp. vanilla
- 1 Tbs. non-dairy butter or coconut oil
Directions
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1.
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| In a saucepan, whisk all ingrediets except vanilla and lemon zest. |
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2.
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| Heat over medium heat, whisking constantly, until it comes to a rolling boil. |
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3.
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| Once at a rolling boil, stir until thickened. Reduce heat to low and stir for a few more minutes. You want the mixture to be very thick, almost like a pudding. |
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4.
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| Once thickened, remove from heat and whisk in lemon zest and vanilla. |
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5.
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| Let cool to room temperature. |
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6.
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| Spoon lemon curd into mini pie shells, then refrigerate until completely set. |
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I’m going to try these right now. Thanks!
Please let me know what you think of them!
Hi Megan, my nephew Daniel Bentle is married to Heidi, we got the name of your website from her last week at the wedding in Jackson Michigan. Anyway, I am currently wheat, dairy and sugar free, and feeling fantastic. I can’t wait to get some new ideas! Julie
Welcome, Julie! I hope you find my recipes helpful. You can also follow me on Facebook:
Hi, I tried making the lemon twice and every time it did not turn out. It would start to thicken up and then just as it was getting a tad thicker it just turned to water again. What might I be doing wrong ? I did add more flour and I am not over boiling either.
Hmmm, I’m not sure why your lemon curd is turning to water. What kind of pot are you using?