These easy meyer lemon tarts are gluten free, dairy-free and bright with citrus flavor with a creamy tangy filling in an almond flour crust that tastes like a cookie. Only 5 ingredients, and easy to make in a blender.
These wholesome Meyer lemon tarts are elegant, citrusy, and effortlessly easy to make. The blended filling is smooth and bright with real Meyer lemon juice, while the crust is like a lemon cookie shortbread cookie. The best part? They are super easy to make. Just mix, chill and enjoy.
Make them in mini tart pans or cupcake pans, or even a pie dish. They make a stunning centerpiece dessert. They’re refined sugar-free, and perfect for spring, brunch, or anytime you need a bite of sunshine.
They’re naturally dairy-free, gluten free and vegan, made in a blender and freezer-friendly too.
👉 Craving more no bake & lemon desserts? Try these too:
Baked Lemon Bars • Salted Chocolate Tart with Shortbread Crust • Chocolate Ganache Tart (no bake) • Chocolate Hazelnut Tarts (no bake)
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⭐ Why You’ll Love These Tarts
- Bursting with real citrus Meyer lemon flavor
- No baking required
- Made in a blender — no fancy tools needed
- Naturally vegan, gluten-free & dairy-free
- Freezer-friendly and make-ahead friendly
- Can be made as minis or a full-sized tart
🧾Ingredients
For the lemon crust
- Almond flour
- Coconut oil
- Lemon zest
- Maple syrup
- Sea salt
For the lemon filling
- Lemon juice
- Coconut milk (full fat canned, room temperature)
- Maple syrup
- Thickeners: Arrowroot, cornstarch, and agar agar powder
- Pantry: coconut oil, vanilla, salt, turmeric for color
See the recipe card at the bottom for full information on ingredients and quantities.
🍋Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep
- Warm the coconut oil by setting jar in a pot of boiling water.
- Open the can of coconut milk, set it in the pot of boiling water and stir until melted. Let it cool.
- Rub the tart pans with coconut oil, and dust with flour, and line on a cookie sheet.
- Preheat oven to 350 degrees F. Zest 2 fresh lemons.
Step 1: Blend crust mixture: To a blender or food processor, add crust ingredients, and blend until sticky. Press the mixture into 4-inch tart pans or one larger tart or pie pan. Use your fingers to create a pie-crust ripple effect.
Step 2: Bake crusts: Bake for 15-18 minutes. Set on a wire rack and cool. Or freeze 1 hour for a no bake option - if using the shells as no-bake, remove them frozen before filling.
To make no bake tarts: Freeze the tart shells for 1 hour then remove them frozen from the tart pans, line on the cookie sheet and then fill. If you try to fill them while frozen and still in the pan, when you remove them, the tarts might break.
Step 3: Make filling: Pour the coconut milk into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar (if using). Stir until completely dissolved. Or microwave the mixture for 30 seconds, stir and microwave at 10 second intervals until creamy.
Step 4: Add flavor: Add in maple syrup and lemon juice, stir until incorporated.
Step 5: Pour filling: Pour the lemon filling into the prepared crusts. Chill in the refrigerator for at least 2 hours, or until firm. For faster setting, pop them in the freezer for 30 minutes.
Step 6: Garnish & serve: Garnish with extra lemon zest or coconut whip before serving. Store chilled or frozen.
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🔍Recipe Tips & Substitutions
- No Meyer lemons? Use regular lemons and add a touch of orange juice to mimic Meyer lemon’s sweeter profile.
- Nut-free: Use oat flour instead of almond flour.
- Instead of turmeric, use a few drops of a natural yellow food coloring to deepen the lemon yellow color.
📦Storage
- Enjoy immediately, or keep refrigerated sealed in airtight container for up to 2-3 days.
- Make ahead friendly: These keep well in the fridge for up to 4 days or freezer for up to a month.
FAQS
Fresh lemon juice is best, especially for flavor. But in a pinch, bottled lemon juice will work — just add a little extra zest for brightness.
Store in the fridge for up to 5 days or freeze for up to 2 months in an airtight container.
Not at all! Cupcake liners, muffin tins, or silicone molds all work perfectly for this recipe.
More No Bake Pies & Tarts
- No bake Chocolate Pie (healthy chocolate pudding pie)
- Salted Chocolate Tart with Shortbread Crust
- Chocolate Ganache Tart
- Chocolate Peanut Butter Pie
If you love this recipe or any others on my website, please leave a 🌟🌟🌟🌟🌟 review! It means so much to me when you try my recipes, and I'd love to know how it goes. Also please leave a 📝 comment.
📖 Recipe
Meyer Lemon Tarts (gluten free, dairy free)
Equipment
Ingredients
Tart Shell
- 1 cup almond flour
- 2 tablespoon coconut oil
- 2 tablespoon lemon zest zest 2 fresh lemons
- 2 tablespoon maple syrup
- pinch salt
Lemon Cream Filling
- ½ cup lemon juice Meyer lemon bottled or fresh
- 1 can full fat coconut milk (room temperature can, so the fat and milk aren't separated.
- ¼ cup maple syrup
- 2 tablespoon arrowroot or corn starch
- pinch of ground turmeric (optional for color)
- 1 teaspoon agar agar powder (Optional, make the filling more gel-like)
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Enter your email below and we'll send the recipe straight to your inbox.
Instructions
Prep
- Warm the coconut oil by setting jar in a pot of boiling water. Open the can of coconut milk, set it in the pot of boiling water and stir until melted. Let it cool.Rub the tart pans with coconut oil, and dust with flour and line on a cookie sheet.Zest 2 fresh lemons.Preheat oven to 350 degrees F.
Make the Tart Shells
- To a blender or food processor, add crust ingredients, and blend until sticky. Press the mixture into 4-inch tart pans or one larger tart or pie pan. Use your fingers to create a pie-crust ripple effect.1 cup almond flour, 2 tablespoon coconut oil, 2 tablespoon maple syrup, pinch salt, 2 tablespoon lemon zest
- Bake for 15-18 minutes. Set on a wire rack and cool. Or freeze 1 hour for a no bake option - if using the shells as no-bake, remove them frozen before filling.
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 (if using). Stir until completely dissolved. Or microwave the mixture for 30 seconds, stir and microwave at 10 second intervals until creamy.½ cup lemon juice, 1 can full fat coconut milk, ¼ cup maple syrup, 2 tablespoon arrowroot, pinch of ground turmeric (optional for color), 1 teaspoon agar agar powder
- Add in maple syrup and lemon juice, stir until incorporated.
Fill Tarts & chill
- Pour the lemon filling into the prepared crusts. Chill in the refrigerator for at least 2 hours, or until firm. For faster setting, pop them in the freezer for 30 minutes.
- Garnish with extra lemon zest or coconut whip before serving. Store chilled or frozen.
Ela says
Beautiful cream tarts! And I love the addition of mint, so delicious! 🙂
Dee says
So happy you like my tarts Ela! Dee xx