Easter Mini SCD Lemon Curd Tarts with Fresh Fruit

by

Looking for a bright, springy, and impressive (yet easy!) dessert for your Easter celebration? These mini SCD lemon tarts with fresh fruit are the perfect choice!

To me, nothing says spring quite like a lemon tart. The zesty citrus flavor cuts through the richness of the curd, all nestled in a flaky, golden-brown crust and topped with delicate, ripe fruit.

These mini tarts will be the showstopper of your Easter spread—guests might even think you’re a pastry chef! But here’s the secret: they come together with just a few simple steps, and the result is a restaurant-worthy dessert that will have everyone raving.

Top them however you like—or keep them simple! You can even make them a day ahead; they store beautifully in the fridge for up to 24 hours. They’ll still be delicious for up to three days, though the crust may lose a bit of its crispness. If preparing in advance, just be sure to add the fresh fruit topping right before serving.

Whether you’re bringing dessert to Easter dinner or hosting the whole meal, these lemon tarts are the sweet addition you didn’t know you needed—but will want to make every year.

Happy Easter and happy baking!

Looking for other Easter dessert recipes? Check out my Carrot Cake Cupcakes with ‘Cream Cheese’ Icing or my Grain-Free Lemon Poppyseed Pound Cake with Glaze!

                                                       

Easter Mini SCD Lemon Curd Tarts with Fresh Fruit 

Serves 8 
Prep: 15 min
Cooking: 25 min
Cooling: 2 hours
Total: 2 hours and 45 min 
Beginner

Ingredients:

For the Crust:
2 ½ cups almond flour
2 Tbsp. coconut flour
¼ tsp. salt
1 egg
¼ cup of butter or coconut oil, melted

For the Lemon Curd Filling:
3 whole eggs
4 egg yolks
â…” cup honey
1 Tbsp. lemon zest (about 4 small lemons)
¾ cup lemon juice (6-8 lemons depending on size)
â…” cup coconut oil melted

For the Topping:
½ cup blueberries
1 cup strawberries, sliced
½ cup raspberries
2 kiwis, peeled, and sliced into half moons

  Method Of Prep:

  1. Gather and prep ingredients. Preheat the oven to 350° F.
  2. Grease all mini tart pans with butter or coconut oil. Place all mini pans onto a sheet tray, set aside.
  3. In a large bowl mix together almond flour, coconut flour, and salt.
  4. Add in egg and butter or coconut oil.
  5. Mix together until ingredients are well incorporated and you can form a ball. This dough will be crumbly in texture.
  6. Press the dough into an even layer in the bottom of each tart pan, and up the sides to form the crust.
  7. Take a fork and poke holes in the bottom of the crust to prevent bubbling.
  8. Bake for 10-12 minutes or until lightly golden brown.
  9. Remove from the oven and cool while preparing the filling.
  10. In a medium pot add eggs, egg yolks, honey, lemon zest & juice, and coconut oil.
  11. Whisk ingredients together and cook over medium heat for about 12-15 minutes. Be sure to whisk often, and continuously after the mixture comes to a boil.
  12. While the curd is cooking, remove the crust to cool slightly once its time in the oven has elapsed.
  13. Once curd is done, strain through a fine mesh sieve strainer. Don’t skip this step! Straining the curd gives it that nice smooth texture.
  14. Once strained pour curd into the crust.
  15. Cool at room temperature for 10-15 minutes and then refrigerate for a minimum of 2 hours to set. You can tell it’s set when it has no more giggle in the middle.
  16. Top with fresh fruit. Serve immediately and enjoy! Happy Easter!

                      

Nutrition Facts: (includes fruit)
Calories- 590
Carbs- 40.1 g
Fat- 42.5 g
Protein- 13.0 g

Leave a Comment