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Healthy Lemon Tartlets
Servings: 12 tarts
These healthy lemon tartlets have a gluten-free crust and can be made with sugar-free lemon curd. Bright, creamy, and perfect for a lighter dessert.
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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