Gluten-Free Lemon Tartlets

These bite-sized gluten-free lemon tarts, filled with tangy and refreshing vegan lemon curd, are perfect for your next brunch or dessert table!

There's something about lemon desserts that instantly evokes the feeling of spring. The sunshine-like color and the bright, zesty flavor of lemons bring a burst of freshness to any treat, and these gluten-free lemon tarts are no exception.

These mini tarts pack a punch of citrusy goodness in each bite, making them the perfect addition to any brunch or dessert spread. The combination of a tender shortbread crust and a luscious, tangy lemon curd filling is an irresistible contrast of sweet, tart, crispy, and creamy – exactly what a lemon dessert should be.

Gluten-Free Lemon Tarts:

Crust - The shortbread crust for these tarts is based on this frangipane tart recipe and couldn’t be easier to make. No rolling out required – simply press the dough into the pan with your fingers. For these mini tarts, I’ve used a mini-muffin pan, but you can easily opt for a regular muffin pan for slightly larger versions. As with many tart recipes, the crusts can be made ahead of time and stored in an airtight container at room temperature for a few days. Then, simply fill them with the lemon curd when you're ready to serve.

Filling - The lemon curd comes together quickly in just one saucepan. And since it’s completely egg- and dairy-free, there's no need to worry about the curd scrambling. Best of all, this vegan lemon curd is just as rich, tangy, and decadent as the traditional version!

Ingredient Notes:

(Check out the full ingredient list and directions in the recipe card at the bottom of the post.)

For the Crust:

• Maple Syrup: Opt for light-colored maple syrup for the best flavor.
• Palm Shortening: You can substitute with vegan butter if preferred.
• Almond Flour: Use fine, blanched almond flour, not almond meal.
• Arrowroot Flour: This ingredient helps give the crust its fine, melt-in-your-mouth texture.

For the Vegan Lemon Curd:

• Lemon: You’ll need both fresh lemon juice and zest for maximum flavor.
• Maple Syrup: Again, use light-colored maple syrup.
• Arrowroot: Helps to thicken the lemon curd.
• Agar Powder: This is the secret to getting a perfectly set vegan lemon curd with that soft, wobbly texture.
• Coconut Yogurt: You can use coconut yogurt or coconut cream, but yogurt adds a lovely tang.
• Palm Shortening: For a silky texture, palm shortening or vegan butter is your best bet.

How to Make Gluten-Free Lemon Tarts:

(Find the full directions in the recipe card below.)

1. Make the Crust: Start by creaming together the maple syrup and palm shortening in a large bowl. Add the almond flour and arrowroot, and use a fork to combine. Slowly add 1 teaspoon of water until a soft dough forms.
2. Shape the Crust: Press the dough into the bottom and up the sides of a greased 12-cup mini muffin pan with your fingers. Prick the bottom of each crust with a fork and place the pan in the fridge or freezer to chill.
3. Bake the Crusts: Bake for 10-12 minutes, or until the edges are golden. Allow the crusts to cool completely on a wire rack while you prepare the lemon curd.
4. Make the Lemon Curd: In a small saucepan, whisk together lemon juice, lemon zest, maple syrup, arrowroot, and agar powder over medium heat. Continue whisking until the mixture begins to thicken. Remove from heat, then whisk in the coconut yogurt and palm shortening until smooth. Pour the warm lemon curd into the cooled tart shells.
5. Set and Serve: Allow the tarts to set until firm, then enjoy!

Because these lemon tarts are gluten-free, grain-free, paleo, and vegan, they’re the perfect treat for nearly any dietary preference. The hardest part is waiting for the curd to set before you can indulge in these little bites of sunshine!