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

  • Author: Katja from Savory Lotus
  • Yield: 4 mini tarts 1x



  • 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)


  1. Preheat oven to 350’F.


  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.


  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.


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