Makes 7 (One to enjoy yourself before serving!)
1 cup Wheat-Free Market All-Purpose Baking Mix
1/2 tablespoon Virtue Sweetener
3 tablespoons unsalted butter, melted
Pinch of salt
4 tablespoons unsalted butter, room temperature
2 large eggs, room temperature
2 tablespoons Wheat-Free Market Sweetener
Pinch of salt
Zest of 3 small lemons (or 2 large)
¼ cup fresh lemon juice
Preheat oven to 350 degrees F. Place 7 cupcake liners into a muffin tin.
Prepare the crust. In a small bowl blend baking mix, sweetener, butter and salt. Mix well and then divide mixture between the liners. Using a tart tamper (or a flat bottomed spice jar), press the crust into the bottoms and halfway up the sides of the liner.
Bake for about 8 minutes or until the edges of the crust begin to brown. Then using the same tamper, press the center of the crust down where they have puffed up. Allow to cool and prepare the lemon custard.
In a medium bowl blend the butter until smooth. Then add the eggs and sweetener. Blend until eggs and butter are well incorporated, about 1-2 minutes.
Transfer mixture to a small pot, then add salt and lemon zest. Heat the mixture over medium-low heat. While stirring add the first 2 tablespoons of lemon juice then followed by the last 2 tablespoons. Continue to stir until mixture is thick. Turn off heat and allow to cool for 5 minutes and then divide curd into the prepared crusts. Allow custard to come to room temperature before serving.