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Lemon Tartlets with Coconut Milk Filling on a white plate
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4.67 from 6 votes

Lemon Tartlets

These healthy mini lemon tartlets have a crunchy, nutty crust, and a sweet lemon curd filling. They're a simple handheld dessert perfect for special occasions!
Prep Time15 mins
Cook Time12 mins
Chill1 hr
Total Time1 hr 27 mins
Course: Baking, Dessert
Cuisine: American, Vegan
Servings: 12
Calories: 185.5kcal
Author: Anjali Shah


For the Crust:

  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup shredded coconut
  • 1/2 cup oats
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tbsp cold water

For the Lemon Curd:

  • 1 cup full fat coconut milk
  • 1/4 cup lemon juice
  • 1/4 cup maple syrup
  • 2 tbsp corn starch


  • Preheat oven to 350 F. Add almonds, cashews, coconut, oats and salt to a food processor. Blitz until its a rough flour consistency. While blending, slowly add coconut oil, maple syrup and water. A thick paste will form.
  • Press the dough into silicone or regular (lightly greased) muffin molds, forming cup shapes with fingers. Bake at 350 F for 10-12 minutes or until golden brown. Leave to cool completely before removing from the molds.
  • Add all curd ingredients to a saucepan and whisk well. Bring to a simmer and let cook over low heat for 2-3 minutes or until thickened, whisking continuously. Let cool before transferring to baked crusts. Transfer to the refrigerator to set for at least 1 hour.


Top Tips for Making Lemon Tartlets
  • When pulsing the ingredients for the crust be sure to get it to a fine consistency before adding the wet ingredients.
  • Make sure your heat is low enough that the curd is simmering but not boiling.
  • Continuously whisk the curd ingredients over medium heat until it thickens. You do not want to walk away and have the curd come to a boil. It may take a bit longer for the curd to thicken. Be patient and continue to whisk.
  • Using silicone muffin molds makes it really easy for these tartlets to pop out to be served. If you don't have a silicone muffin mold, you can gently slide a toothpick between the edge of the crust and the pan to help you get it out.
  • Make sure the crusts are completely cool (and the curd is cool) before taking the crusts out of the pans and adding the curd to them.
  • To change things up, try using Meyer lemons which are slightly sweeter than regular lemons!
  • Feel free to adjust the amount of sugar in this recipe to suit your taste preferences!


Serving: 1tartlet | Calories: 185.5kcal | Carbohydrates: 14.3g | Protein: 3g | Fat: 13.6g | Saturated Fat: 7.8g | Sodium: 55.5mg | Potassium: 64.5mg | Fiber: 1.8g | Sugar: 8.6g