These easy meyer lemon tarts are dairy-free and bright with meyer lemon flavor and a gluten-free crust that tastes like a cookie. Make these pies are elegant personal pies or full size. Either way all you need is your blender and tins.
Meyer Lemon Tarts
These easy meyer lemon pies are the perfect spring dessert. Dairy-free, gluten-free and nearly no bake. Serve them either as individual pies or a full size pie topped with a fluffy cream. The crust is made of oat flour and literally tastes like a cookie.
Here it is, just what your spring brunch celebration needs, or Mother's Day brunch, or just a fancy brunch for you alone which is perfect for social distancing!
Don't have meyer lemons? Ordinary lemons and lemon juice work too!
This easy lemon pie is made in a blender, and is dairy-free and high in protein. So whenever you ask the question..
What Can I Do With Fresh Lemons?
Here is your answer! Make these easy lemon tarts. They are delicious and healthy.
How healthy you ask?
How Healthy Are My Lemon Tarts?
In the crust alone we have almond flour with all the nutrition of almonds, which includes fiber, protein and a nutrient makeup powerful enough that just a handful of almonds a day can balance hormones!
Then add in lemon juice and coconut milk, all players contributing immune boosts, hair and skin protection, heart healthy support and even cognitive contributions.
How Do You Make Lemon Tarts From Scratch?
This lemon tart is fairly easy to put together - mix up the crust ingredients and chill while you cream the filling ingredients, pour in the tarts and chill until serve. I use my blender to get a fine grain to the crust..
You can toast the crusts to brown the edges if you want to be fancy. And remember, if you can't find meyer lemons, it's fine to use traditional.
Here are the specific steps.
How to Make Homemade Lemon Tarts
Step 1: Melt the coconut oil by setting jar in a pot of just boiled water. Rub tart tins with coconut oil and dust with flour. Preheat oven to 350 F.
Step 2: Make the tart shells by adding crust ingredients to a blender, and blend until sticky. Press the mixture into 4-inch tart pans or one larger tart or pie pan.
Step 3: Bake for 15-18 minutes. Set on a wire rack and cool. You don't have to bake them, you can freeze them instead for 30 minutes. Baked, they are crunchy, like a cookie; frozen, they will be creamier once they begin to thaw.
Step 4: Make the filling in a sauce pan on the stove on low heat. Add coconut oil and as the surface begins to steam, add in the cornstarch and agar-agar. Stir until agar is completely dissolved.
Step 5: Add in maple syrup and lemon juice and simmer gently for 1 minute.
Step 6: Pour mixture into cooled tart and refrigerate at least 4 hours to set. Top with cream and citrus slices.
I hope you love these!
Do Lemon Tarts Need to Be Refrigerated?
Absolutely until ready to serve. They keep better and taste better chilled. And I love making them ahead and freezing until ready to serve.
And all this from a pretty spring celebration tart - pretty good don't you think? I hope you enjoy my cheerful fresh tarts!
If you enjoy these lemon tarts, here are two other lemon dessert recipes similarly nutritious and easy to make:
Vegan Lemon Tarts
Vegan Lemon Cheesecake
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Meyer Lemon Tarts
- 1 cup almond flour
- 2 tablespoon coconut oil
- 2 tablespoon maple syrup
- pinch of salt
Lemon Cream Filling
- 1 cup lemon juice
- 1 can full fat coconut milk (room temperature can, so the fat and milk aren't separated.
- ¼ cup maple syrup
- 2 tablespoon cornstarch
- 1 teaspoon agar agar powder (Optional, make the filling more gel-like)
- pinch of ground turmeric (optional for color)
- 2 tart pans I used my mom's vintage tart pans here but I have linked to some that would work.
- Warm the coconut oil by setting jar in a pot of just-boiled water. Rub the tins with coconut oil, and dust with flour.Preheat oven to 350 degrees F.
Make the Tart Shells
- To a blender, add crust ingredients, and blend until sticky. Press the mixture into 4-inch tart pans or one larger tart or pie pan. Bake for 15-18 minutes. Set on a wire rack and cool.
Make the Filling
- Pour the coconut cream into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar. Stir until agar is completely dissolved.
- Add in maple syrup and lemon juice and simmer gently for 1 minute.
- Pour mixture into cooled tart and refrigerate at least 4 hours to set. Top with cream and citrus slices.
Beautiful cream tarts! And I love the addition of mint, so delicious! 🙂
So happy you like my tarts Ela! Dee xx