These simple lemon tarts have a tender, gluten-free crust is filled with a simple, honey-sweetened meyer lemon curd! Topped with fresh berries and colorful flowers, this lemon tart is the perfect spring time treat!
I don’t necessarily love the heat that summer brings, but I find early spring to have the perfect temperatures for me. It’s just beginning to warm up as spring eases its way into our area and I’m thoroughly enjoying this time of transition.
Spring makes me think of sunshine and pretty flowers, which inspired me to make these beautiful lemon tarts! To me, these lemon tarts are like spring translated into a dessert. They’re bursting with lemony flavor from fresh meyer lemon juice and topped with juicy berries and flowers from our garden.
I really love mini, individual desserts, but you could also make these lemon tarts into one regular 8-9″ tart. The great thing about individual desserts is that you can dress each one up differently, which makes a pretty presentation plus gives a few different choices for your guests to choose from. You can top with different berries, meringue, candied lemon peel, flowers, a dusting of powdered sugar…the possibilities are endless!
These tarts are made with a gluten and dairy free crust and honey sweetened lemon curd. They’re like the prettier version of a lemon bar and only take about thirty minutes to make too. I hope you give them a try! Happy spring!