Name: Vegan and Gluten-Free Lemon Tarts Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 1/3 cups almond flour; 1/4 cup Bob’s Red Mill 1:1 gluten free flour; 1/4 cup maple syrup; 5 tablespoons coconut oil, melted; 1/2 teaspoon vanilla extract; Pinch sea salt; Zest of 2 large organic lemons; 1 cup freshly squeezed lemon juice (about 4-5 large lemons); 6 tablespoons water; 3 tablespoons cornstarch; 3/4 cup granulated cane sugar; 1/4 cup coconut oil; 1/4 cup almond milk; Tiny pinch dried turmeric (less than 1/8 teaspoon, for color); Pinch sea salt

Jump to Recipe· 4.4 from 10 reviews

I’m so excited to share my Vegan and Gluten-Free Lemon Tarts Recipe with you because it’s truly one of my absolute favorite desserts to whip up. These tarts bring together bright, zesty lemon flavor with a tender, crumbly crust that’s both vegan and gluten-free, making them a perfect treat that everyone can enjoy. I personally love how refreshing and light they feel, yet they satisfy any sweet craving. Whether you’re hosting a get-together or just treating yourself on a quiet afternoon, these lemon tarts are a delight that never disappoint.

Why You’ll Love This Vegan and Gluten-Free Lemon Tarts Recipe

Whenever I make this recipe, I’m blown away by how vibrant and perfectly balanced the flavors are. The lemon filling bursts with just the right amount of tang, sweetness, and creaminess, and the subtle golden hue from a hint of turmeric makes it as beautiful as it tastes. The crust is wonderfully tender, providing that lovely contrast without any gluten or dairy, which is such a win for me and anyone with dietary restrictions.

What really makes me love this Vegan and Gluten-Free Lemon Tarts Recipe is how straightforward it is to prepare. The ingredients are simple but thoughtfully combined, and the steps are easy to follow. I also appreciate how adaptable it is for various occasions — from casual brunches to elegant dinner parties. These tarts stand out on any dessert table because they feel special but aren’t fussy or intimidating to make.

Ingredients You’ll Need

There is a white mixing bowl filled with light beige crumbly dough, and a wooden spoon resting inside it. Next to the bowl, on a white marbled surface, are five small tart crusts shaped like scalloped cups, all with a smooth, slightly uneven beige surface. A small decorative silver bowl is also partially visible in the top right corner. The scene is bright and clean, focused on the dough and tart shells. photo taken with an iphone --ar 4:5 --v 7

The ingredient list for this recipe consists of straightforward, wholesome items that each play an important role in bringing out the best taste, texture, and color in your tarts. Nothing too complicated — just pure goodness that you can feel good about eating.

Almond flour: The backbone of the crust that adds a rich, nutty flavor and crumbly texture.
Bob’s Red Mill 1:1 gluten free flour: Provides structure and helps bind the crust perfectly.
Maple syrup: A natural sweetener that gently sweetens the crust without overpowering it.
Coconut oil, melted: Adds moisture and richness while keeping everything vegan-friendly.
Vanilla extract: A hint of warmth and depth to the crust’s flavor.
Sea salt: Balances the sweetness and enhances the flavors throughout.
Lemon zest: Brings an intense citrus fragrance and bright flavor to the filling.
Freshly squeezed lemon juice: The star ingredient that makes the filling refreshingly tart and tangy.
Water: Helps to dissolve the cornstarch and achieve a smooth texture.
Cornstarch: The thickening agent that gives the filling its luscious, firm texture.
Granulated cane sugar: Sweetens the lemon curd just right, balancing the tanginess.
Almond milk: Adds creaminess without dairy.
Dried turmeric: Just a tiny pinch for a beautiful sunshine yellow color without altering the flavor.

Directions

Step 1: Preheat your oven to 350°F and prepare your 12 small tart tins by oiling them lightly. This step ensures your crusts won’t stick and bake evenly.

Step 2: In a medium bowl, mix the almond flour, gluten-free flour, and a pinch of sea salt. Then add the melted coconut oil, maple syrup, and vanilla extract and stir everything together until you have a crumbly dough that can be pressed together.

Step 3: Take about 2 tablespoons of the dough and press it evenly into each tart shell to a thickness of about half an inch. I find keeping a small bowl of water nearby to dip my fingers helps manage sticky dough easily.

Step 4: Arrange the tart shells on a baking tray and bake them for 7 to 8 minutes, watching carefully so the edges achieve a light golden brown but do not overbake. Let the tart shells cool on the tray for around 20 minutes. You might notice the bottoms puff up a bit during baking — gently press them back down while still warm for a perfectly flat base.

Step 5: While the base cools, it’s time to prepare your luscious lemon curd. Zest the lemons into a medium-sized pot, then whisk in the water and cornstarch until smooth.

Step 6: Place the pot over medium heat, then add freshly squeezed lemon juice and sugar. Whisk frequently until the mixture thickens and bubbles, which usually takes about 8 to 12 minutes.

Step 7: Turn off the heat and whisk in the coconut oil, almond milk, sea salt, and just a tiny pinch of dried turmeric. The turmeric adds vibrant color without flavor – be careful not to use too much, as it can impart a bitter taste.

Step 8: Strain the hot lemon curd through a fine mesh sieve into a vessel with a spout to ensure smoothness, then pour the filling into each tart shell, filling them to the top. Transfer the filled tarts to the fridge and chill for 3 to 4 hours until the lemon curd is set.

Step 9: Enjoy your tarts! You’ll have some leftover filling that’s perfect for eating straight, drizzling over fresh fruit, or spreading on toast. Just store that in a jar in the fridge for up to 5 days.

Servings and Timing

This recipe makes about 12 delicious mini lemon tarts, perfect for sharing or indulging over several days. Preparation time typically takes around 15 minutes, with baking and cooling adding up to about 35 minutes. Don’t forget to set aside at least 3 to 4 hours for chilling the filling so it firms up nicely. Overall, from start to finish, you’re looking at about 50 minutes hands-on time plus the chill time to get these treats perfectly ready to enjoy.

How to Serve This Vegan and Gluten-Free Lemon Tarts Recipe

The image shows eight small tartlets with a golden-yellow custard filling and light brown crumbly crusts arranged on a silver cooling rack over a white marbled surface. One tartlet in the front has a small bite taken from its edge, revealing the smooth, creamy interior and the crumbly texture of the crust. The tartlets have a fluted edge and a shiny, smooth custard that fills each crust evenly. The background is soft and light, with the focus on the tarts in the front while those further back are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

I love serving these vegan and gluten-free lemon tarts chilled right from the fridge, as it keeps the lemon curd firm and refreshing. For casual gatherings, placing them on a pretty platter with a few sprigs of fresh mint or edible flowers adds a lovely pop of color and makes the presentation inviting. If you want to elevate the experience for a dinner party, I recommend plating each tart on a small dessert plate with a dollop of coconut whipped cream or a scattering of fresh berries to complement the tangy lemon flavor beautifully.

For beverage pairings, I find these tarts pair wonderfully with a crisp white wine like Sauvignon Blanc or a lightly sparkling Prosecco. Non-alcoholic options like fresh iced green tea with lemon or a sparkling citrus mocktail also work perfectly. Because these tarts are light yet flavorful, they really shine as a refreshing finish after a heavier meal or for a spring or summer celebration.

These tarts are great for a range of occasions—from casual weekend treats and family dinners to special holiday occasions and weekend brunches. I usually serve them in small portions since the filling is quite rich, so one tart per person feels like the perfect sweet ending. Warm or room temperature serving doesn’t quite work for me with this tart since the filling needs to be chilled to hold its shape and taste its best.

Variations

One of the things I love most about this Vegan and Gluten-Free Lemon Tarts Recipe is how easy it is to customize to your tastes or dietary needs. If almond flour isn’t your thing, you can swap it for hazelnut or cashew flour for a different but equally delicious nutty twist. The maple syrup in the crust can be replaced with agave nectar or coconut sugar for different sweetness profiles as well.

If you want a different flavor punch, try stirring some fresh berries into the lemon curd after it cools for a lovely contrast, or add a splash of ginger juice or lavender extract for a unique twist. For those who prefer the crust even crunchier, I’ve experimented with blind baking it longer or sprinkling a bit of crushed nuts on top before baking.

When it comes to vegan and gluten-free baking, you can also explore oat flour or buckwheat flour blends in the crust, just keep in mind that the texture might vary slightly. If you don’t mind removing the gluten-free restriction, a simple all-purpose flour crust might also work nicely but won’t be suitable for those avoiding gluten. Overall, this lemon tart recipe is a fantastic base to inspire your creativity in the kitchen!

Storage and Reheating

Storing Leftovers

I always store leftover lemon tarts in an airtight container in the fridge. This keeps the crust crisp and the filling fresh for about 3 to 4 days. Be sure to cover them well so they don’t absorb other fridge odors. Leftover filling can be kept separately in a sealed jar for up to 5 days and is delicious eaten on its own or as a topping.

Freezing

These tarts can be frozen, but I recommend freezing the crusts and filling separately if possible. You can store the baked and cooled tart shells in an airtight container or freezer bag for up to 2 months. The lemon curd filling freezes well in a sealed container for up to 1 month. When ready to eat, thaw both in the fridge overnight and then assemble. Freezing fully assembled tarts can result in a soggier crust, so this method helps maintain texture best.

Reheating

Since these are chilled desserts, reheating isn’t typically necessary or recommended. If you do want to soften the crust slightly, you can let the tarts sit at room temperature for 10 to 15 minutes before serving. Avoid microwaving or applying heat directly, as this will affect the delicate lemon curd texture and may cause separation or a runny consistency.

FAQs

Can I make these tarts ahead of time?

Absolutely! In fact, I recommend making them a day in advance. The lemon curd needs several hours to chill and set fully in the fridge, so prepping the tarts the night before allows the flavors to meld and the filling to firm up beautifully.

What can I substitute for the cornstarch in the lemon curd?

If you prefer not to use cornstarch, arrowroot powder or tapioca starch work well as thickening agents. Just use the same amount and whisk them in with the water to avoid lumps. These alternatives also keep the recipe gluten-free and vegan.

How do I prevent the tart crust from puffing up too much when baking?

The recipe suggests gently pressing down the puffed-up crust right after baking while it’s still warm. If you want to avoid puffing altogether, you can try blind baking the crusts with pie weights, but I personally find pressing them works best and takes less time.

Is this recipe nut-free?

This particular crust uses almond flour, so it is not suitable for those with nut allergies. However, you can experiment with seed flours like sunflower seed flour or pumpkin seed flour to make a nut-free version, adjusting moisture content as needed.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is best for bright, fresh flavor and optimal tartness, but in a pinch, bottled lemon juice can be used. Just choose a high-quality, pure lemon juice without additives, and you may want to taste and adjust the sugar accordingly since bottled lemon juice can sometimes be less tart.

Conclusion

I truly hope you give this Vegan and Gluten-Free Lemon Tarts Recipe a try because it’s one of those desserts that feels like sunshine on a plate. It’s fresh, bright, and just sweet enough, making it a perfect treat any time of year. I love how inclusive it is for various diets without sacrificing flavor or texture, and I’m sure it will become a favorite for you and anyone you share it with. Enjoy baking and indulging in these delightful little tarts!