• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Lotus

simple clean eats + healthy treats

  • About
  • Recipes
  • Healthy Living
  • Resources
  • Safe Skincare
    • BEAUTYCOUNTER
    • PRIMALLY PURE
  • MEAL PLANS

By Katja Heino 32 Comments
Savory Lotus may receive commissions from purchases made through links in this post.

Luscious Lemon Tarts (gluten and grain free, paleo)

Jump to Recipe

Luscious Lemon Tarts (gluten, grain, and dairy free, paleo) | savorylotus.com

Beautiful food excites me.  It’s like art on a plate.  I get a kick out of creating lovely food that tastes amazing.  It’s my creative outlet in life.  My pots, pans, and baking dishes are my art supplies.  REAL food is my medium.  Today’s creation: Luscious Lemon Tarts.

I love the word luscious.  It just oozes seduction and deliciousness.  When I became a food blogger, I had no idea that there is a total language for describing food.  I once googled “cooking terminology” because I thought it would be a good idea for me to sound like I know what I am talking about.  WHOA!  A whole new world opened up to me.  I will admit it:  I have no formal training in cooking.  I am TOTALLY self taught by YEARS of experimentation, travel, and love of food.  I have loved food since I can remember, and eating has always been top priority in my life.

I guess that it’s not 100% true that I have no training.  I have had the pleasure of spending time with many fabulous cooks in my life.  I have had the pleasure of eating at many fine restaurants all around the world. I also have a background in yoga, Ayurveda, massage, and health care, all which carry a nutritional component.  And I am blessed to live in an area that offers a bounty of fresh, local foods year round.  Food is all around me.  Sometimes I feel like I live and breathe food.  – not that I am complaining.

Luscious Lemon Tarts (gluten, grain, and dairy free, paleo) ~ savorylotus.com

Back to the word luscious.  It was the one word that came to mind when I decided to make these darling little tarts.  I had been eyeing some cute little tart pans at our local kitchen accessory store for a while.  I may have a little obsession going with cute kitchen items.  I guess it could be worse.  Anyway, I bought the tart pans, made some lemon curd, and then just had to make some tarts.  That’ s how it all went down.

Luscious Lemon Tarts (gluten, grain, and dairy free, paleo) ~~ savorylotus.com

And now I get to share this luscious recipe with you all.  Can’t you just taste it now?  Luscious lemon curd nestled in a flaky coconut flour crust.  It’s cute.  It’s lovely.  And I had fun eating it.  I bet you will too!

signature heart

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Luscious Lemon Tarts (gluten, grain, and dairy free)

★★★★★ 5 from 3 reviews
  • Author: Katja from Savory Lotus
  • Yield: 4 mini tarts 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 3 eggs
  • 6 TBS coconut oil (like this)OR ghee (like this), melted
  • 3 TBS raw honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp unrefined sea salt (I use this one)
  • 1/2 cup plus 3 TBS coconut flour (like this one), sifted
  • I batch of lemon curd (recipe here)
  • 1/4 cup filtered water
  • 1 and 1/4 tsp grass fed gelatin (like this)

Instructions

  1. Preheat oven to 350’F.

FOR CRUSTS

  1. Whisk together eggs until foamy.
  2. Add fat of choice, honey, vanilla, and salt. Mix again.
  3. Sift in coconut flour and mix again until thoroughly combined. Press mixture into 4 tart pans (like this) and bake for 11-13 minutes, or until lightly golden.
  4. Remove from oven and allow to cool.

FOR TART

  1. Prepare lemon custard as directed HERE. Once it is done, place 1/4 cup water into a small bowl and sprinkle gelatin over the surface. Allow to bloom for 5 minutes.
  2. Gently heat lemon curd back up if it has cooled, add gelatin/water mixture, and whisk until gelatin is completely dissolved.
  3. Pour lemon curd into prepared crusts and place into fridge to set ~ at least 2 hours.
  4. Serve at room temperature. Top with fresh berries to make them lovely and beautiful.

Notes

The tart pans that I used for this recipe are 4.675 inch round tart pans.

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

Click HERE to PIN THIS!

Luscious Lemon Tarts (gluten, grain, and dairy free, paleo) - savorylotus.com

As an Amazon Associate I earn from qualifying purchases.

Filed Under: Desserts

Reader Interactions

Comments

  1. [email protected] says

    June 29, 2014 at 8:43 pm

    having a hard time picking which of your yummy recipes to feature this week! Thanks for sharing with us on AFW this week, come visit to see which recipe I choose..waffles or tart?

    Reply
  2. taryn oakley says

    January 10, 2015 at 4:08 pm

    Would love a cooking tip– I tried the crust out and it came out more like a poofy chewy pancake, and not like a tart crust. Before pouring into the pans, it was pretty runny (I definitely wasn’t able to “press” into the pans). I am unsure if I should try again, or make a lemon curd and see how the whole thing turns out. The crust flavor is fine, it is just not tart-like.
    Would love some tips!
    Thanks!

    Reply
    • Katja says

      January 12, 2015 at 10:25 am

      Hi, there! Not sure what happened with your crust. When I make it, it is not runny at all. It easily presses into the tart molds. Did you use coconut flour? Coconut flour is like a sponge and absorbs liquid easily. Did you use 1/2 cup PLUS 3 TBS? I have made these several times and that ratio should make a nice crust. 🙂

      Reply
  3. Emily says

    February 19, 2015 at 6:12 pm

    On the recipe is states, “prepare the lemon custard as directed HERE” but there is no link on the HERE word, am I missing something?

    Reply
    • Katja says

      February 21, 2015 at 10:47 am

      Emily-
      The word HERE is RED and is a link to the recipe. You just have to click the link. Are you not able to see it? Here is the link—-> https://www.savorylotus.com/easy-lemon-curd-paleo/

      Reply
  4. Nadia Costa says

    February 23, 2015 at 2:33 am

    Hello, the ingredients for your luscious lemon tarts include 3 eggs . Would that be 3 whole eggs or 3 egg whites. I used 3 whole eggs and whisked till foamy. Can you give me a rough estimate for how how long please? Also, the mixture came out very wet. I s it supposed to be wet?

    Thank you,
    Nadia

    Reply
    • Katja says

      February 25, 2015 at 10:05 am

      I use 3 whole eggs for the crust. I think about 30 seconds of whipping them should be enough.

      When you say the mixture was wet, do you mean for the crust or for the custard part? For the crust, did you use coconut flour?

      Reply
  5. Jessie says

    July 31, 2015 at 10:49 am

    Hi! I was wondering if you think it would turn out the same if I used maple syrup instead of raw honey? Thanks!

    Reply
    • Katja says

      August 26, 2015 at 4:43 pm

      yes, I have used both!

      Reply
  6. Joe M says

    April 10, 2016 at 6:06 pm

    My wife has Alpha-Gal Syndrome, so I can’t use gelatin. Any suggestions for a non-mammal, non-dairy, non-gluten substitute for the gelatin?

    Reply
    • Katja Heino says

      April 11, 2016 at 10:08 am

      Hi, Joe! Here are some ideas for you >>>>>>> http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478

      Reply
  7. Amy says

    April 19, 2016 at 7:11 pm

    How would the cooking times change if I were to make one large tart?

    Reply
    • Katja Heino says

      April 20, 2016 at 12:36 pm

      Hi, Amy!
      If making one large tart, my guess is that the crust will take a bit longer to cook. Just keep an eye on it. Also, the filling may take a bit longer to set. 🙂

      Reply
  8. Amanda says

    April 27, 2016 at 2:54 pm

    Every time I see this recipe I just think how BEAUTIFUL it is! The golden color of the filling with the berries just makes me so happy to look at!! I need to make these 🙂

    Reply
  9. Gill says

    December 7, 2016 at 2:35 am

    My family would love these delicious-looking tart for Christmas Day. I have already done a trial run with the tart cases which I found quite easy (filled them with my homemade mincemeat and they were delicious). I am a bit tied up the two days before Christmas so was wondering whether the pastry cases would freeze. Also, if I made the curd a couple of days earlier and left it in the fridge, then reheated it to add the gelatin. Do you reckon this would be ok?

    ★★★★★

    Reply
    • Katja Heino says

      December 7, 2016 at 9:52 am

      I haven’t tried freezing these tart shells. Coconut flour can be a bit tricky in that way. They may absorb too much moisture. I think that if you made them and tightly wrapped them in fridge, it may be better. Maybe crisp the crust up in a hot oven for a few minutes after you take them out. And yes, you can totally make the curd ahead of time. Bring it to room temperature before you VERY gently heat it up to add gelatin. Hope that helps. I would love to hear how it goes. 🙂 Happy holidays!

      Reply
      • Gill says

        December 26, 2016 at 7:16 am

        Update- I made the cases and curd a few days before Christmas. Refreshed cases for just a minute or two in the oven and filled them Christmas morning. One word …..perfection!!!!! I also made some little gluten-free pastry tartlets and filled these as well. Couldn’t leave them alone. As I made double lemon curd, am enjoying the remainder now. Beautiful, fresh lemon curd – not over sweet. Thank you for the recipe. ???

        Reply
        • Katja Heino says

          December 26, 2016 at 8:42 am

          Yay! I am so glad you loved them. I absolutely love making lemon curd. Thanks so much for taking the time to come back and leave your feedback. Happy New year!! 🙂

          Reply
  10. Lindsay says

    April 9, 2017 at 10:19 pm

    This looks deliciously luscious! I have everything but tart pans. Can it be made in a pie dish perhaps?

    Reply
    • Katja Heino says

      April 10, 2017 at 9:27 pm

      You could definitely make this into one BIG tart. Let me know if you try it!

      Reply
  11. Agata Zurek says

    August 16, 2018 at 10:47 am

    I just made these and they look beautiful. I couldn’t restrain myself to wait but company is coming in two days, do you think they will keep till then?

    ★★★★★

    Reply
    • Katja Heino says

      August 19, 2018 at 9:16 am

      Yes, I think they will last. Just be sure to wrap them tightly. Coconut flour is a tricky beast. Unfortunately the crust will get softer the longer you wait.

      Reply
  12. Agata Zurek says

    September 18, 2018 at 9:51 pm

    Thank you! They turned out perfect and lasted well in the fridge. I’ve made them three times since and they have been delicious each time.

    ★★★★★

    Reply
    • Katja Heino says

      September 20, 2018 at 10:54 am

      Yes! I am so happy to hear this.

      Reply
  13. Fiona says

    February 9, 2019 at 2:07 pm

    What substitutions can I use for coconut flour? If I were to use all purpose would the measurements change?

    Reply
    • Katja Heino says

      February 19, 2019 at 10:21 am

      Yes, coconut flour is totally different. I haven’t made this recipe with any other flour, so I can’t say what the ratios would be. 🙂

      Reply
  14. Rebecca says

    July 3, 2019 at 7:33 pm

    Hello! Have you ever made the crust with part coconut flour, part almond flour? If so, what measurements would you recommend?

    Reply
    • Katja Heino says

      July 9, 2019 at 11:21 am

      I haven’t tried that, but I bet it would be good. Almond flour makes a very nice crust. You would have to play with it a bit. I would start with half and half and work from there. I can’t guarantee the results. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

Follow Me on Instagram

💟 3 ingredient no bake PEANUT BUTTER + JELLY BA 💟 3 ingredient no bake PEANUT BUTTER + JELLY BARS • so easy to make • full of healthy fats and protein • and damn delicious • it's almost silly how simple this recipe is ❤️

💟 a smooth and creamy freezer fudge that's gluten free, vegan,  paleo, and refined sugar free • yes, i know peanut butter is not paleo • use almond butter, cashew butter, or sunflower seed butter to fit your dietary needs 

💟 recipe link in bio: 

https://www.savorylotus.com/3-ingredient-peanut-butter-and-jelly-bars/
👉 do you have digestive issues? 👉 because 👉 do you have digestive issues? 

👉 because of high stress lifestyles, many of us have an overworked, under-functioning digestive system, imbalanced intestinal flora and a continuous flow of intestinal toxins seeping into the bloodstream 😩 • constipation, diarrhea 💩, gas 💨, heartburn 🔥 + IBS are common complaints of many adults in the US

👉 impaired digestion leads to intestinal toxemia • slow digestion + constipation allow bacteria in the gut to act upon undigested food, producing toxic chemicals and gases that damage the mucous lining, resulting in increased intestinal permeability known as leaky gut • leaky gut can lead to inflammation , food sensitivities, autoimmune reactions, anxiety, depression, acne, + so much more

👉 the colon is one of our major drainage pathways for eliminating toxins + wastes out of the body • it’s no surprise that there has been a huge up-tick in colon cancer as environmental toxins + constipation have increased 

👉 what if our medical system had a better understanding of drainage pathways + the importance of digestive health? • what if our primary doctors talked to us about parasites, pathogens, enemas, saunas, hydration, mindful eating, low stomach acid, + real nutrition? • what if our food system wasn’t corporate sponsored and geared towards profits instead of health? 

👉 i personally had to see 5 different integrative + functional medicine practitioners in order to find real healing • none of it was covered by my insurance • not everyone can afford this • how do millions of people in the country suffer from digestive issues (which lead to a whole host of chronic health issues) but we have no real answer, just band-aids? • how much 💰 does the pharmaceutical industry make from these digestive issues • just starting the conversation • bc i see so many people suffering ❤️

👉P.S. my intention is not to harp on conventional medicine • i’ve been an RN for almost 17 years working bedside with women + their families • i’m speaking from my personal experience of seeing my patient population get sicker + sicker over the years • we are not doing it right • we are missing the mark 🎯
🎂🎂 i’m always looking for a reason to cele 🎂🎂 i’m always looking for a reason to celebrate • finding those small pockets of joy ✨✨ • so when someone i LOVE has a birthday, this is the cake i like to make ❤️ • BROWNIE BOTTOM ICE CREAM CAKE • two layers of your favorite ice cream nested on top of the most delicious gluten + grain free (+ vegan) brownie layer topped with fresh whipped cream, berries, + shaved chocolate • so easy to make and so fun to eat • to make dairy, use dairy free ice cream + coconut whipped cream 

🎂🎂 recipe link in bio 

https://www.savorylotus.com/brownie-bottom-ice-cream-cake/
🍓🍓 berry season is almost here • that mean 🍓🍓 berry season is almost here • that means i can start making STRAWBERRY BANANA BREAD again 🍓 🍌• soft, moist, and exploding with fresh strawberry flavor • it's next level banana bread 

🍓🍓 hands down the best smelling thing i have ever baked • seriously! •  it's gluten and grain free • no added sweeteners, just super ripe bananas 🍌🍌🍌• i could eat this EVERY day

🍓🍓recipe link in profile 

https://www.savorylotus.com/strawberry-banana-bread/
Load More... Follow Me!

Follow Me on Pinterest

Don't Miss These!

  • dry heels, cracked heels, how to heal, DIY Easy Home Remedy for Dry Cracked Heels
  • Simple Coconut Flour Cake (gluten free, grain free, nut free, paleo) | savorylotus.com Simple Coconut Flour Cake (gluten and grain free, paleo)
  • How to Make Butternut Squash Noodles | www.savorylotu.com How to Make Butternut Squash Noodles
  • Loaded Veggie Turkey Meatballs )gluten free, paleo, whole30) | www.savorylotus.com Loaded Veggie Turkey Meatballs (gluten free, paleo, whole30)

Clean Swaps

Clean Swaps

My Cookbook!

My Cookbook!

Footer

Get More Recipes on Pinterest

Visit Savory Lotus' profile on Pinterest.

Get More Recipes on Facebook

The Savory Lotus on Facebook

Stay Connected

Copyright © 2021 Savory Lotus    ·    Affiliate Disclosure     Disclaimer     Privacy Policy     Terms of Service