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Leaning Tower Of Lemon Tarts
Lovely quirk on Heart of Baker's lemon bar recipe!
Prep Time: 00:15
Cook Time: 00:35
1 cup flour
1/3 cup coconut oil, melted
1/2 cup powdered sugar
1 tsp nutmeg
3 lemons (zested and juiced)
1 ripe banana
1/2 cup granulated sugar
1 tsp vanilla extract
2 tbsp cornstarch
2 tbsp all-purpose flour
1/2 thumb of fresh ginger, pureed
yellow food coloring*
1Preheat oven to 350F. Line a muffin pan with 10-11 muffin liners. (I used reusable silicone muffin liners).
2In a bowl, sift flour, powdered sugar, and nutmeg together. Add coconut oil and mix until a smooth dough is formed. Cut dough into 10-11 round ping-pong ball-sized pieces. Press each ball into the muffin liner to shape crusts.
3Bake muffin crusts in preheated oven for 5-6 minutes. Make sure not to overbake the crust, or it will be too hard. Remove from oven and set aside.
4In another bowl (or the one used for the crust), prepare the lemon filling. Beat together banana, lemon juice and zest, granulated sugar, vanilla extract, cornstarch, flour, and pureed ginger. Mix together until combined.
5Pour filling evenly into muffin liners to cover the coconut crusts. Bake for 25-30 minutes or until filling is set. The burning point is between 23 -27 minutes in my oven, just keep an eye on them.
6Remove from oven and allow to cool on the counter for 10-15 minutes. Refrigerate tarts overnight. Sprinkle with powdered sugar before serving.
7DEVOUR alone or share with friends if you so decide : )
*This is optional, but add yellow food coloring if you'd like these bars to appear more yellow.
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