For the Pink Candied Lemons:
2 Pink lemons, cut into about 1/8" slices
2 cups granulated sugar
2 cups water
For the Tarts:
1/4 cup honey
1/4 cup coconut oil
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
2 cups old fashioned rolled oats
1 cup finely chopped pecans
1/2 cup unsweetened shredded coconut
1 tbsp chia seeds
For the Pink Lemon Curd:
1 1/3 cups granulated sugar
2/3 cup lemon juice, fresh squeezed or bottled
Pinch of salt
1/3 teaspoon vanilla extract
1 stick salted butter, diced
2 large eggs
4 large egg yolks
Whip cream, for serving
To make the candied lemons:
Prepare a medium-size bowl with ice and water.
Add lemon slices to a pot of boiling water and boil for one minute. Remove slices and dip into ice water bath for a couple of minutes until cool, then drain.
In a medium-size skillet, bring water and sugar to a simmer, stirring occasionally until sugar is dissolved.
Add lemon slices in a single layer and simmer for about 30 minutes, until rinds are translucent.
When lemon slices are done, remove from candy mixture and let cool on a wire rack. You can store candied lemon slices for up to a month in the fridge in a sealed, air-tight container.
To make the tarts:
Preheat oven to 325°F. Mist 8 mini tart pans (you can also use a muffin tin) with cooking spray.
In a small bowl, add honey, coconut oil, cinnamon, vanilla extract, and salt until combined. Microwave for 15 seconds. Stir until everything is combined. Set aside.
In a large mixing bowl, combine the oats, pecans, shredded coconut, and chia seeds until evenly combined. Add in the honey mixture, and toss until the dry ingredients are evenly coated.
Divide the oat mixture evenly between the mini tart pans, pressing the granola firmly into bottoms and up the sides of the tart pans. Then place the pans on a baking tray.
Bake for 20-25 minutes, or until the granola is toasted around the edges. Let cool before gently removing the granola tarts from the pans.
To make the curd:
In a medium heatproof bowl, whisk together sugar, lemon juice, sea salt, vanilla, eggs, and egg yolks until all ingredients are fully combined.
Fill a small pot with about 1" of water. Bring to a low boil. Place bowl with egg mixture over the pot. Add in half the butter and keep whisking until fully melted. Add in the rest of the butter and continue to whisk.
Continuously whisk for approximately 10-12 minutes until the lemon curd reaches a thick, velvety texture.
Remove the bowl from heat and allow the lemon curd to sit and cool to room temperature.
Place a spoonful of curd mixture over each granola tart. Refrigerate for 2-3 hours before serving. As the lemon curd cools it will continue to thicken up. Top with a dollop of whip cream and candied pink lemon slices.