Healthy Lemon Tarts (Vegan and Gluten Free)

I made you some healthy lemon tarts. I love all things lemon.  Who doesn’t?  Lemons just seems to freshen every dish up.  Sweet or savory.  It doesn’t matter.  So I created a healthier lemon tart for you.

These healthy vegan lemon tarts are perfect for Easter. If you like this recipe, you may also like my grain free blueberry tart.  This lemon tart recipe is not only healthier, but it’s easy too!


Healthy Lemon Tarts - My Whole Food Life P


This is also a recipe that fits almost every diet.  It’s grain free, gluten free and vegan.  These lemon tarts may look fancy, but they really only take a few minutes to make!  I hope you enjoy them as much as I did.

Looking for more healthy lemon recipes?

Healthy Lemon Tarts

Healthy Lemon Tarts

Prep Time 10 min Cook Time 4 hr Serves 4 small tarts or 1 large tart     adjust servings

An easy recipe that comes together in minutes!


    For the crust

    For the filling


    1. In a food processor , combine the ingredients for the crust. You will get a wet, loose dough.
    2. Press the dough into greased tart shells. I used 4 inch tart shells and got 4 tarts. You can probably do o 1 large tart as well.
    3. Stick the tart shells in the fridge to firm up while you make the filling.
    4. Combine all the filling ingredients in a food processor or blender and blend until smooth.
    5. Pour the filling into the tart shells and stick them back in the fridge to firm up. I would give them a good 4 hours to set. If you can wait overnight, that is even better.


    Recipe Notes

    Store the tarts in the fridge. They should last at least 7-10 days. Enjoy!

    Healthy Lemon Tarts

    Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

    You may also like

    54 thoughts to “Healthy Lemon Tarts (Vegan and Gluten Free)”

    1. I've been waiting for this one! Ok. New Easter dessert plan-- These + the Key Lime tarts. Citrus at Easter just seems so right.
      1. I am not sure of a sub for the cashews. They help the filling get real thick. :( I am sorry. You may be able to sub all coconut milk, but I am not 100% sure it will work.
      1. You can probably omit the coconut oil if you use a couple extra dates to help with the binding. You might be able to sub another milk, but the filling may be slightly thinner in texture. I think it could still work though.
    2. I'm going to use the filling as a layer in a clean trifle I'm far in advance could I make the filling and keep in fridge?
    3. looks like a perfect spring dessert - would it be a good idea to put the can of coconut milk in the fridge to get the thick cream part to the top and to use that for the amount required?
    4. Do You think I could sub 1/2 almonds and 1/2 pecans for the crust? Just looked in the freezer and I only have 1 cups of Pecans!
    5. Ack! I bought the wrong dates. I grabbed the Tunisian ones and they definitely don't seem as soft and moist as the Medjool I usually use. Have you ever used the Tunisian, do you know if they will still work in your recipes and would I need to add extra moisture? Thanks!
    6. I forgot to soak my cashews over night! Is there any way around this? I need this dessert for tonite! Can I soak them in warm water to speed it up?
        1. You can bring the cashews to a hard boil then let them simmer on low for an hour and it will work. But the heat diminishes the natural sweetness of the cashews so it's better to do the overnight method...
    7. I portioned these into 12 muffin cups for small individual treats. Then I put them in the freezer so I just pop one out for a yummy, frozen treat. It's like ice cream pie...without the agony dairy causes me! Love this recipe. :)
      1. This is exactly what I'm going to do! I love having my own stash of yummy desserts in the freezer. Can't wait to make these tomorrow!
          1. I loved the single serve size from the muffin pans. I ended up with 13. I sprinkled a little crust crumble on top and it made them look really pretty! My only issue was that, even using my Ninja blender, my cashew cream still had tiny pieces of daughter said it was "grainy". I had fully soaked the cashews. However....I wrapped them in foil and put them in the freezer and voila! straight from the freezer they are an amazing, smooth texture and the graininess is completely gone! Definitely add the lemon zest, and plenty of it....these are wonderful! We'll be making these again!

    Leave a Reply

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