Lemon Tartlets with Almond Flour

Instructions:

1. Combine almond flour, melted butter, maple syrup, and salt in a bowl. Stir until a crumbly dough forms.
2. Spoon 1 tablespoon of dough into each mini muffin slot and press firmly into the bottom and up the sides.
3. Bake at 350°F (175°C) for 8–10 minutes until edges are light mahogany-colored gold. Remove and cool completely.
4. In a small saucepan over medium-low heat, whisk together lemon juice, zest, and sugar.
5. Whisk in egg yolks steadily; cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approx. 5–7 minutes).
6. Remove from heat and whisk in cold butter cubes one by one until the filling is glossy and smooth.
7. Pass the curd through a fine-mesh sieve to remove any lumps.
8. Spoon the lemon curd into the cooled shells, filling just below the rim.
9. Transfer to the refrigerator and chill for at least 2 hours until the filling is set.