Mini Vegan Lemon Tarts

Summer was winding down and I had three lemons sitting on my counter, their yellow skins growing slightly dim with each passing day. Not wanting to waste them, I decided to experiment with something small and sweet. These mini tarts were born from that quiet afternoon, and they've since become my go-to when I need something bright and elegant without spending hours in the kitchen.

I brought these to a dinner party last spring, not mentioning they were vegan. My friend Sarah, who's usually skeptical of plant-based desserts, took one bite and literally said 'wait, what?' She couldn't believe something so silky and rich was completely dairy-free. Now whenever she comes over, these are the first thing she asks about.

Ingredients

• Almond flour: Creates a naturally gluten-free crust that's nutty and tender, plus it holds together beautifully without any added gums
• Coconut oil: Solid at room temperature but melts easily, giving the crust structure and a subtle sweetness
• Full fat coconut milk: The secret to that lush, creamy filling—shake that can well before measuring
• Fresh lemon juice and zest: Both are non-negotiable here—bottled juice lacks that bright, perfumed complexity
• Cornstarch: Thickens the filling into something silky and sliceable, not runny or watery
• Turmeric: Just a pinch gives that gorgeous golden hue without any artificial food coloring

Instructions

Prepare the crust:

Mix almond flour, melted coconut oil, maple syrup, and salt until crumbly and press into mini tart pans, pricking bottoms with a fork

Bake until golden:

Bake at 175°C for 10 to 12 minutes until lightly golden, then cool completely before filling

Make the lemon filling:

Whisk coconut milk, lemon juice, zest, maple syrup, cornstarch, turmeric, and salt until smooth in a saucepan

Cook until thickened:

Cook over medium heat, whisking constantly, until mixture bubbles and thickens—about 6 to 8 minutes

Fill and chill:

Pour slightly cooled filling into tart shells and refrigerate for at least 1 hour until set

Garnish and serve:

Top with fresh berries, lemon zest curls, or edible flowers right before serving

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My daughter helped me make these for her school bake sale, and she was so proud telling everyone she'd made them entirely by herself. They sold out in twenty minutes flat, and now she requests them for every special occasion. There's something about that bright yellow filling that just makes people happy.

Make It Your Own

I've swapped almond flour for oat flour when my nut-allergic niece visits, and it works beautifully. The texture shifts slightly—more crumbly, less buttery—but the flavor is still wonderful. You can also play with the sweetener, though I find maple syrup gives the best depth without overpowering the lemon.

Serving Suggestions

These are perfect on their own, but a scatter of fresh berries or a curl of lemon zest makes them look especially gorgeous. I've also served them with a dollop of coconut whipped cream when I want to go all out. They pair beautifully with iced herbal tea or even a crisp white wine if you're serving them after dinner.

Storage and Make-Ahead

The tart shells can be baked a day ahead and stored in an airtight container—just fill them close to serving time for the best texture. Once assembled, these keep well in the fridge for up to two days, though the crust will soften slightly. Actually, some people prefer them that way—more like a lemon bar than a crisp tart.

• Press the crust dough into your pans and freeze them unbaked for up to a month
• The filling can be made a day ahead—just give it a good whisk before spooning into shells
• These freeze surprisingly well—just thaw in the fridge for a few hours before serving

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There's something deeply satisfying about serving something so bright and pretty, knowing it came together with simple ingredients and a little patience. Hope these bring some sunshine to your table too.

Recipe FAQs

→ Can I make these tarts ahead of time?

Absolutely! These mini tarts actually improve with chilling time. You can prepare them up to 24 hours in advance and store them covered in the refrigerator. The crust stays crisp and the filling becomes more firmly set, making them perfect for prep-ahead entertaining.

→ What can I use instead of almond flour?

For a nut-free version, substitute the almond flour with oat flour or a gluten-free flour blend. Both alternatives work well to create a structured base, though the texture will be slightly different. The crust may be less rich but still perfectly crisp and crumbly.

→ How do I know when the lemon filling is thick enough?

The filling is ready when it bubbles gently and coats the back of a spoon without running off. This usually takes 6-8 minutes of constant whisking over medium heat. The mixture should have the consistency of pudding—thick enough to hold its shape when chilled but still smooth and creamy.

→ Can I use regular milk instead of coconut milk?

Coconut milk is essential for achieving the proper texture and creaminess in this vegan version. Other plant milks like almond or oat milk won't set as firmly due to their lower fat content. If you're not following a vegan diet, you could use regular dairy milk, though it would change the flavor profile slightly.

→ How should I store leftovers?

Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time but will still taste delicious. Avoid freezing as the texture of both the crust and filling can become grainy and less appealing after thawing.

→ Is turmeric necessary for the filling?

Turmeric is completely optional and only adds a natural golden color to mimic traditional egg-based lemon curd. Without it, your filling will be a pale cream color but taste exactly the same. Use just a small pinch—about 1/4 teaspoon—to avoid any noticeable flavor in the final result.