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!
Lemon Tarts
- Total Time: 30 mins
Description
A tender, gluten-free crust is filled with a simple, honey-sweetened meyer lemon curd! Topped with fresh berries and a colorful flowers, this dessert is the perfect spring time treat!
Ingredients
Crust:
- 1 cup gf all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
one !important; margin:0px !important;” />)
- 1/2 cup finely ground almond flour
- pinch of salt
- 1/4 cup coconut oil
- 1–2 tablespoons honey
or maple syrup
, just until dough holds together
one !important; margin:0px !important;” />)
or 
, just until dough holds togetherFilling:
- 3 whole eggs
- 2 egg yolks
- 1/3 – 1/2 cup honey
- pinch of salt
- 1/2 cup meyer lemon juice
- 4 tablespoons unsalted butter, softened (can use dairy-free)
Meringue:
- 2 egg whites
- 1/3 cup honey
- pinch of cream of tartar
Instructions
Crust:
- Preheat the oven to 350F. Blend together flours and salt. Use a fork or pastry blender to cut coconut oil into the flour mixture. Mix in honey/maple syrup a tablespoon at a time, blending until mixture holds together when pressed.
- Evenly divide mixture between four individual tart pans
(mine were 4.5″. Can also use one 8″ tart pan). Use the bottom of a flat glass or measuring cup to press the crust firmly into the bottom and sides of the tart pans.
- Place tart pans onto a baking sheet and place into the oven to partially bake the crusts for 8-10 minutes. Remove and let cool while you make the lemon filling.
(mine were 4.5″. Can also use one 8″ tart pan). Use the bottom of a flat glass or measuring cup to press the crust firmly into the bottom and sides of the tart pans.Filling:
- Place eggs, egg yolks, honey, pinch of salt, and lemon juice into a medium heavy bottomed sauce pan and mix together well. Place over medium heat and cook, stirring constantly, until the mixture has thickened and reads about 175 degrees F on a thermometer, should take about 10 minutes.
- Remove from the heat and stir in the butter until evenly incorporated.
- Distribute the filing between the partially baked tart shells and place back into the oven for 15-20 minutes, until center is set but still jiggles slightly when moved. Cool slightly and then refrigerate throughly before serving. Top with fresh berries or meringue and serve. Makes four individual tarts or one 8-inch tart. Refrigerate leftovers.
Meringue: (optional)
- Place egg whites, sweetener, and cream of tartar into a medium heat-safe bowl and set over a small pot of boiling water. Careful not to let the bowl touch the water.
- Whisk the egg whites constantly for 3-5 minutes, until mixture is very warm to the touch.
- Pour egg whites into the bowl of a stand mixer fitted with the whisk attachment or large mixing bowl. Begin to beat on low for 1 minute and then slowly increase the speed to high. Beat until mixture begins to fluff up and hold stiff peaks, about 4-6 minutes. Careful not to over-beat.
- Scoop egg white mixture into a pastry bag fitted with a large round or star tip and pipe designs over the cooled, baked tart. Lightly toast with a kitchen torch.
- Cook Time: 30 mins
- Category: Dessert, Gluten-Free
You may also enjoy these similar recipes:
Stone Fruit Almond Tart
Raw Citrus Berry Tarts
S’mores Tart
These tarts are truly extremely pretty and beautiful! I cant get over how gorgeous each and every picture is! It truly captivates spring with the bright yellow, and the flowers! You are amazing Joscelyn! I cant say it enough about your recipes and your pictures! 🙂
These are the prettiest little tarts for spring! 🙂
Oh yum, these look amazing! I love lemon tarts but have never tried to make my own!
These are the prettiest tarts I have ever seen! Almost too good to eat! (Almost)
Seriously the prettiest little tarts every. So so beautifully captured. I like all the ingredients and the bright beautiful yellow. I need to try your version out for my lemon loving friend.
Stunning!! Pinned.
xx
You’re my favourite food blogger! Your photos are always gorgeous and your recipes so creative! This tart looks absolutely delicious, cannot wait to try it out myself
Awsome! it looks so colorful and must be delicious 🙂 I really like the way you combine these ingredients together. Thank you for your good tarts!
I can’t believe how perfect these look like! Stunning photos. I’m sure they’re delicious.
These are so beautiful…it’s insane. Coupling my favourite things – lemon, pie and flowers! Well done!
Lemon tarts are positively one of my favorite things! I love that this is gluten free. Pinning for later!
These look absolutely amazing! I love anything with lemon..
Oh my gosh, these look delicious. And they look gorgeous, haha. Your photography always blows me away. Pinning to make! 🙂
These look so good! I’ve been loving lemon flavored desserts lately!
Really an awesome treat for this spring Joscelyn. Would love to try this, thanks for sharing such a lovely recipe. 🙂
These are way to pretty to eat, but I may make an exception because lemon tarts are my favorite!
Aw, thanks Cheryl!
These look amazing! Lemon anything is my favorite!
xx,
Lacey
http://www.theglittergospelblog.com
Thank you, Lacey! Hope you have a fun weekend!
These Lemon Tarts look as beautiful as they do delicious! I can’t imagine a more perfect Easter or Mother’s Day dessert show stopper. I’m definitely going to give this recipe a try.
Thank you Cait! Please let me know if you try them out. I’d love to hear your feedback. Have a nice Friday!
These look amazing! The flowers really top it off and give it that fresh, Spring vibe. I am a sucker for lemon flavoured anything, so I might just have to give these a go!
http://www.thesmalladventurer.blogspot.com.au/
Thanks Indya! Please let me know if you do. I hope you’re having a wonderful day!
Oh my gosh, lemon is my favorite flavor! These sound absolutely amazing!
xoxo, SS
Southern And Style
Thank you. Have a great weekend!
This looks so beautiful I’d hardly want to eat it! But I don’t think even that would stop me because it also looks DELICIOUS! Thanks for sharing! :}
Thank you, Alicia. You’re so sweet! Have a great weekend!
Oh my goodness, Joscelyn– these are absolutely stunning! That bright pop of yellow is perfect for spring. Haven’t ever tried to make tarts but it’s good to know they can be done gluten-free like this and hold intact. I adore lemon curd too!
Thank you sweet friend! They held up together quite well and were so tasty. Have wonderful weekend dear friend! xoxo
Looks delicious! Thanks for a gluten free tip on flour, I am definitely trying to make it!
Thank you Aneta! Please let me know how you like it!
Could these tarts be any more exquisite? Your styling is truly stunning, Joscelyn. Just mesmerized by every single photo.
Aw, thank you Nisha! I truly appreciate the encouragement, my friend!!
Absolutely gorgeous! I love that you sweetened them with honey!
Thanks, Laura!
okay these look absolutely incredible! Thank you for sharing!
Thank you Kelly! Have a great weekend!
I could could only dream of making something so yummy-looking! I am not a baker but I will have to give these a try!
Thanks, Kim! You can do it. I know they’ll come out well if you give it a try. Have a lovely weekend! 🙂