PALEO LEMON TARTS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
- Blend together almond meal, 3 tablespoons lemon juice, and dates in a food processor. Press mixture firmly into bottoms and up sides of prepared muffin cups to make crusts.
- Bake in the preheated oven until crusts are lightly golden brown, 10 to 12 minutes.
- Heat 6 tablespoons lemon juice, lemon zest, and honey in a saucepan over low heat; simmer for 2 minutes. Beat eggs in a bowl. While mixture is simmering, slowly add eggs, whisking vigorously. Remove from heat and allow to cool for 5 minutes.
- Pour filling into shells, and place in refrigerator to cool.
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