Meyer Lemon Tarts (gluten free, dairy free)
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.
Servings: 4
Calories: 507kcal
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)
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.
Nutrition
Calories: 507kcal | Carbohydrates: 35g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 310mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 112mg | Iron: 4mg
