Lemon Tarts

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These mini gluten-free lemon tarts are made with a gluten-free nut and graham cracker crust and filled with a tasty, sharp lemon curd. Serve these sunshine tarts at your next gathering! Made with Pamela’s Nut Flour Blend and Honey Grahams. Recipe, video and photos created by Healthy Nibbles & Bits.
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Mini Lemon Tarts

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 4 mini tarts

Mini Lemon Tarts


  • 1 cup (110g) Pamela's Nut Flour Blend
  • 6 Pamela's Honey Graham Crackers
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 4 tablespoons unsalted butter, melted
  • Lemon Curd
  • 8 egg yolks
  • 3/4 cup (150g) cane sugar
  • 1 cup lemon juice (about 4 to 5 large lemons)
  • zest from 2 lemons
  • 4 tablespoons unsalted butter


Preheat oven to 350F (175C). Set an oven rack to the center position.


Measure out 1 cup of Nut Flour Blend and pour it into a large bowl. Set the bowl aside.

Place the graham crackers into a sealable sandwich bag. Using a rolling pin, crush the graham crackers into crumbs. Pour graham cracker crumbs into the bowl with the nut flour.

Add the cinnamon and salt to the bowl and stir until everything is incorporated. Add the melted butter and honey and stir until you get a mixture that looks like wet sand.

Divide the mixture into 4 mini tart pans . You'll need about 1/2 cup of the mixture for each pan. (My pans were 4.75 inches in diameter.)

Place tart pans onto a baking sheet and bake the crusts for 10 to 13 minutes, until the crusts start to turn golden brown.


Prepare the lemon curd while the crusts are baking. In a medium bowl, mix the egg yolks, sugar, lemon juice and lemon zest together. Set the bowl aside.

In a small saucepan, melt 4 tablespoons of butter over medium-low heat. Add the lemon and egg mixture and stir to combine the ingredients. Stir the lemon curd frequently to avoid overcooking the eggs. The lemon curd is ready when it coats the back of a spoon, about 10 to 15 minutes. Remove the lemon curd from heat.

Pour the lemon curd through a fine mesh strainer to strain out the lemon zest. Then, divide the lemon curd into the 4 tart pans.

Let the tarts cool at room temperature for 20 minutes before chilling them in the refrigerator for an hour. If you are in a hurry, just stick them into a refrigerator immediately.

Remove the tarts from the pan once they are chilled. Leftover tarts can keep in the refrigerator for 4 to 5 days.

© Pamela's Products, Inc.

Chef's Notes

Using egg yolks: You’ll find many recipes out there that use whole eggs for lemon curd, but there are two big reasons why I used egg yolks only. First, it gives the lemon curd a lovely golden yellow color, which would be more muted if you used egg whites.Second, the curd is much more forgiving if you’re using only egg yolks. I made a test batch of curd with whole eggs, and unfortunately, I wasn’t watching the heat on the stove carefully. The eggs cooked far too quickly, and I ended up with with a mixture that looked more like egg drop soup than lemon curd! I tried straining out the egg whites but the end result just wasn’t pretty.You’ll want to cook the lemon curd in low heat. Even if you forget that, it’s much easier to hide your mistakes when you use egg yolks because the color blends very well into the lemon curd.

A sharp curd: I used a cup of lemon juice for this curd, so the curd is SHARP. If you want something more mellow, you can use meyer lemons, which are slightly sweeter than regular lemons. You can also add a bit more sugar—a few tablespoons to a quarter cup.

Chill the tarts before taking them out of the tart pan: It is so important that you let the tarts chill before taking them out of the tart pan. The chilling not only allows the lemon curd to settle, but the crust comes out of the tart pan much easier when it’s cold.

A more savory crust: If you are looking for a more savory crust, substitute the graham crackers for another cup of nut flour blend. I found that the flavors pair very well with the lemon curd, too. Do note, however, that the crust tends to brown faster when it is made only with the nut flour. The natural fats in the nuts and coconut causes the crust to brown quicker.

Mini tart pans: I decided to use mini tart pans for this recipe, but it should work in a regular 9 to 10-inch pan as well. Here are the mini tart pans I used.


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