These gluten-free lemon tartlets are bright, fresh, and perfectly balanced between sweet and tangy. Made with a simple gluten-free crust and filled with creamy lemon curd, they’re an easy dessert that looks impressive but is simple to prepare.

And to make sure everyone can enjoy these little gems, I’ve included options for grain-free crusts and a sugar-free version of the filling.

mini lemon tarts with raspberries and mint.

Why You’ll Love These Gluten-Free Lemon Tartlets

They’re super cute, adaptable for special diets, and absolutely delicious. But to make it official, here’s why you’ll love these mini lemon tarts:

Bright, fresh lemon flavor that’s perfectly balanced between sweet and tangy
Gluten-free crust that still has a classic tart texture
Easy to adapt with sugar-free and grain-free options
Simple to make, but elegant enough for holidays and special occasions

close up gluten free lemon tartlet with lemon curd

What to Expect with Gluten-Free Tart Dough

You can make the crusts with a traditional gluten-free flour or swap that for a whole grain or even grain-free crust. Either way, the combination is delectable.

How to Make Gluten-Free Lemon Tartlets

Make the dough adding all ingredients to food processor and processing. Add water as needed.
Chill in wrapped ball in fridge.
Roll and shape dough. Press into tart molds
Pre-bake shells.
Brush with egg white (if using) and finish baking
Cool, fill, and chill to set.

mini lemon tarts gluten free with lemon curd filling

Tips for the Best Lemon Tartlets

Chill the dough well
Gluten-free dough is softer than traditional dough, so chilling helps it hold together and makes it easier to work with.
Don’t skip the blind bake
Pre-baking the crust prevents soggy tartlets and keeps the texture crisp after adding the filling.
Watch your sweetener
If using a sugar-free option, choose one that dissolves well to avoid grainy texture in the curd.
Let them cool completely
Both the crust and filling need time to set for cleaner texture and better flavor.

gluten free lemon tartlets with fresh raspberries.

Keto and Sugar-Free Option

These tartlets can easily be made lower in sugar by using a sugar-free lemon curd.

For a fully keto option, use a low-carb crust such as an almond flour crust instead of the gluten-free flour version.

Topping Suggestions

There are so many great ways to top these mini lemon tarts. So many fun and delicious ideas:

meringue
berries or other fruits like kiwi or small chunks of mango
crème fraîche, marscapone, or whipped cream
lemon zest, lime zest, wedges of candied lemon or candied orange slices
candied cranberries
dusting of powdered sugar
edible flowers
fresh mint or thyme
crushed nuts, ganache, chocolate drizzle, or a thin glaze of jam

Other Gluten-Free Crust Options

If you’d rather skip rolling out dough, or want a whole-grain or grain-free option, you can use one of my simpler gluten-free crust options instead.

My oat flour crust and press-in (pan-in-pan) crust both work well for tartlets and are much easier to make.

These crusts will likely not release as cleanly from tart pans. For best results:

grease the pans well
allow the tart shells to cool and gently loosen the edges before removing
leave them in the tartlet mold for serving if needed

These tarts would also be great using an almond flour pie crust. I personally love that combination of almonds and lemon.

Frequently Asked Questions

Can I make this as a full gluten-free lemon tart?
Yes, this recipe works well as a full tart. Use an 8–9 inch tart pan and adjust baking time slightly. The filling amount will stay the same.

What is the best gluten-free flour for tart crust?
A high-quality 1:1 gluten-free flour blend with xanthan gum works best for a texture closest to traditional tart crust. If you prefer to avoid xanthan, you can add a small amount of psyllium husk or ground chia seeds to your blend for structure. The resulting dough will be more delicate.

Can I make these lemon tartlets sugar-free?
Yes. Simply use a sugar-free lemon curd. Allulose or monk fruit blends work best for a smooth texture.

Why is my lemon curd grainy?
This usually happens when using erythritol or another sweetener that doesn’t dissolve well. Powdering the sweetener or using a blend can help improve texture.

Can I make these dairy-free?
Yes. Use coconut oil instead of butter in the crust along with a dairy-free lemon curd.

How do I store lemon tartlets?
Store in the refrigerator for up to 3–4 days. For best texture, keep them chilled until ready to serve.

gluten free lemon curd tartlets with raspberries

Ingredients

Gluten-Free Tart Shell

1 1/4 cups gluten-free 1:1 flour blend (with xanthan gum)
1/3 cup shortening (or butter/coconut oil)
1/4 teaspoon salt
4-5 tablespoons cold water
1 egg white (optional, for brushing)

Filling

prepared lemon curd (or use my sugar-free lemon curd—see notes)
berries and mint leaves (optional for garnish)

Instructions

Add gluten-free flour, shortening, salt, and 4 tablespoons cold water to a food processor. Pulse until crumbly and the dough begins to come together.
Add additional water 1 teaspoon at a time if needed, just until the dough holds together when pressed.
Form into a ball, wrap, and refrigerate for at least 1 hour.
Roll dough between parchment to about ⅛ inch thick. Cut and press into tartlet molds. Gently press cracks back together if needed.
Preheat oven to 350°F. Prick bottoms, line with parchment/foil, and add weights. Bake 20–25 minutes.
Remove weights, brush with egg white, and bake another 10–15 minutes until lightly golden.
Cool completely, then fill with prepared lemon curd. Garnish with berries, mint leaves, or whipped cream, if desired. Chill until set.

Notes

For best results, use a high-quality gluten-free 1:1 flour blend
Dough may be slightly more delicate—this is normal
For sugar-free option, use my sugar-free lemon curd recipe
Can be made as one full-size tart (see post for details)
For easier prep, use this Pat in the Pan Pie Crust or this Oat Flour Pie Crust

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.