- 3 large egg yolks
- Zest of 1/2 lemon
- 1/4 cup lemon juice
- 6 tablespoons orangic raw cane sugar
- 4 tablespoons unsalted butter
I decided to make tarts with it. For the crust I mixed about 1/4 almond meal with 1/4-ish corn meal and 2 tbsp of coconut oil and pressed into mini pie/tart shells and baked for about 5 minutes at 350. It was the result I was expecting to see, but I topped with the lemon curd and fresh slice strawberries and the result was delicious.