{"id":380,"date":"2014-02-24T22:10:32","date_gmt":"2014-02-24T22:10:32","guid":{"rendered":"http:\/\/www.paleofoodcooking.com\/?p=380"},"modified":"2014-02-24T22:11:08","modified_gmt":"2014-02-24T22:11:08","slug":"bite-size-lemon-raspberry-cups","status":"publish","type":"post","link":"https:\/\/www.paleofoodcooking.com\/?p=380","title":{"rendered":"Bite-Size Lemon-Raspberry Cups"},"content":{"rendered":"<div id=\"attachment_379\" style=\"width: 640px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.paleonewbie.com\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-379\" class=\" wp-image-379 \" alt=\"Bite-Sized Lemon-Raspberry Cups\" src=\"http:\/\/www.paleofoodcooking.com\/paleo\/wp-content\/uploads\/2014\/02\/PaleoNewbie-Inline-LemonTarts-633x425-wrp60-630x425.jpg\" width=\"630\" height=\"425\" srcset=\"https:\/\/www.paleofoodcooking.com\/paleo\/wp-content\/uploads\/2014\/02\/PaleoNewbie-Inline-LemonTarts-633x425-wrp60-630x425.jpg 630w, https:\/\/www.paleofoodcooking.com\/paleo\/wp-content\/uploads\/2014\/02\/PaleoNewbie-Inline-LemonTarts-633x425-wrp60-630x425-300x202.jpg 300w, https:\/\/www.paleofoodcooking.com\/paleo\/wp-content\/uploads\/2014\/02\/PaleoNewbie-Inline-LemonTarts-633x425-wrp60-630x425-332x223.jpg 332w\" sizes=\"auto, (max-width: 630px) 100vw, 630px\" \/><\/a><p id=\"caption-attachment-379\" class=\"wp-caption-text\">Courtesy of <a href=\"http:\/\/www.paleonewbie.com\" target=\"_blank\">www.paleonewbie.com<\/a><\/p><\/div>\n<p>Ingredients<\/p>\n<p>Cups (Crust):<\/p>\n<ul>\n<li>1 1\/2 cups of almond flour<\/li>\n<li>1\/2 cup of pecans, finely chopped<\/li>\n<li>1\/4 cup of coconut oil, melted<\/li>\n<li>3 tbs raw honey<\/li>\n<li>1\/2 tsp pure vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<p>Lemon Custard &amp; Jam (Filling):<\/p>\n<ul>\n<li>1\/2 cup fresh lemon juice<\/li>\n<li>3 eggs<\/li>\n<li>1\/4 cup raw honey<\/li>\n<li>1\/4 cup melted coconut oil<\/li>\n<li>About 1\/2 cup of raspberry jam<\/li>\n<li>About 16 fresh raspberries<\/li>\n<\/ul>\n<p>Quantity:\u00a0Makes 14-16 mini-cups<\/p>\n<p>Instructions<\/p>\n<p>Cups:<\/p>\n<ol>\n<li>Preheat oven to 350-degrees F<\/li>\n<li>Grease bottom and sides of a mini-muffin pan<\/li>\n<li>Combine all the cup ingredients above into a bowl and mix well by hand<\/li>\n<li>Press into the bottom and sides of each well to form a cup<\/li>\n<li>Bake unfilled cups 8-10 minutes, or until shells are lightly browned<\/li>\n<li>Remove from oven and allow to cool<\/li>\n<\/ol>\n<p>Lemon Custard &amp; Jam:<\/p>\n<ol>\n<li>Whisk the 3 eggs<\/li>\n<li>Combine fresh lemon juice, eggs and raw honey in sauce pan over medium heat. Slowly add the coconut oil.<\/li>\n<li>Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.<\/li>\n<li>When thickened, remove from heat and set aside<\/li>\n<li>Place a 1\/2 &#8211; 1 tsp of raspberry jam in the bottom of each cup<\/li>\n<li>Next fill each to the top with lemon custard<\/li>\n<li>Top with a fresh raspberry<\/li>\n<li>Keep refrigerated until ready to serve<\/li>\n<\/ol>\n<p><em>Enjoy Bite-size Lemon-Raspberry Cups!<\/em><\/p>\n<div class='watch-action'><div class='watch-position align-right'><div class='action-like'><a class='lbg-style3 like-380 jlk' href='javascript:void(0)' data-task='like' data-post_id='380' data-nonce='d71bdffb49' rel='nofollow'><img class='wti-pixel' src='https:\/\/www.paleofoodcooking.com\/paleo\/wp-content\/plugins\/wti-like-post\/images\/pixel.gif' title='Like' \/><span class='lc-380 lc'>+3<\/span><\/a><\/div><div class='action-unlike'><a class='unlbg-style3 unlike-380 jlk' href='javascript:void(0)' data-task='unlike' data-post_id='380' data-nonce='d71bdffb49' rel='nofollow'><img class='wti-pixel' src='https:\/\/www.paleofoodcooking.com\/paleo\/wp-content\/plugins\/wti-like-post\/images\/pixel.gif' title='Unlike' \/><span class='unlc-380 unlc'>0<\/span><\/a><\/div> <\/div> <div class='status-380 status align-right'><\/div><\/div><div class='wti-clear'><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredients Cups (Crust): 1 1\/2 cups of almond flour 1\/2 &#8230;<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":379,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":""},"categories":[179],"tags":[118,120,119],"class_list":["post-380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-goods","tag-lemon","tag-paleo-dessert","tag-raspberry","column","threecol","has-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bite-Size Lemon-Raspberry Cups - Free Paleo Food Cooking Recipes with Photos<\/title>\n<meta name=\"description\" content=\"Need a bite or two of something wonderful? 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