Gluten and dairy-free lemon custard with raspberry desserts

I was in the mood for trying out a dessert to highlight a favorite berry of mine when in season- raspberries!  I modified a recipe I found for a Paleo custard from Paleo Newbie and came up with a pretty and tasty dessert:

Gluten and dairy-free Lemon Custard with Raspberry desserts
(makes 5-6, 6 oz custard cup desserts-depending on thickness of crust)

Crust

1 c hazelnut flour

1/2 c organic coconut flour

1/2 c organic walnuts, chopped

1/4 c organic unrefined coconut oil, melted

3 TBSP organic raw honey, melted

1/2 tsp vanilla extract

Pinch of salt

Lemon custard 

1/2 c fresh organic lemon juice

3 eggs

1/4 c raw honey

1/4 c organic refined coconut oil

Jam filling

1/3 c mashed organic raspberries

1 heaping tsp raw honey

1 tsp fresh lemon juice

Directions

Crust instructions

1. Preheat oven to 350 F.
2. Grease bottom and sides of glass 6 oz baking dishes with coconut oil.
3. Combine crust ingredients and mix well by hand.
4. Press the crust into the sides and then bottoms of the baking dishes for a not too thick crust.
5. Bake unfilled cups for 8-12 min, or until slightly browned and dried out to touch on side.
6. Remove from oven and allow to cool.

Custard instructions

1. Whisk the eggs.
2. Combine lemon juice, eggs and raw honey in sauce pan over medium heat.
3. Slowly pour in the coconut oil and mix well.
4. Continue to stir, watching closely. The mixture will quickly begin to thicken.
5. Once thickened, remove from heat and set aside.

Jam preparation

1. Prepare the raspberry jam by cooking the raspberries, lemon juice, and honey until slightly thickened.
2. Allow to cool slightly.

Assembly

1. Place approx 2-3 tsp of jam in bottom of each crust.
2. Next fill with lemon custard.
3. Top with fresh raspberries, thin slices of apricot, and a sprinkle of lemon zest.
4. Refrigerate until ready to serve.