Mini Vegan Lemon Tarts

These Mini Lemon Tarts are proof that dessert doesn’t have to be complicated—or packed with sugar. Made with just a few ingredients and baked in a mini cupcake tin, they’re vegan, low sugar, and the perfect bright bite for spring, brunch, or any occasion that calls for something citrusy and sweet.

Using our GOOD GOOD No Added Sugar Lemon Curd, they deliver bold lemon flavor with none of the sugar crash. Plus, the almond flour crust makes them naturally gluten-free and easy to work with.

Makes: 24 mini lemon tarts
Prep time: 10 minutes
Bake time: 15–25 minutes

Ingredients

For the crust

• 2 cups almond flour
• ⅓ cup melted vegan butter or coconut oil
• ¼ cup granular sweetener of choice

For the filling

• ½ jar GOOD GOOD Lemon Curd
• For the topping
• Dairy-free whipped topping
• Lemon zest (optional)

Directions

1. Preheat oven to 350°F (175°C). Lightly spray a mini cupcake tin with oil.
2. In a food processor or mixing bowl, combine almond flour and sweetener. Slowly add melted butter or oil until the dough becomes sticky and holds together.
3. Press about 1 tablespoon of dough into each mini cupcake mold, pressing it down and slightly up the sides to form a shell.
4. Bake crusts for 10–15 minutes, or until lightly golden.
5. Let the crusts cool for about 5 minutes, then spoon Lemon Curd into each tart shell.
6. Return to the oven and bake for an additional 5–10 minutes, just until the curd is warmed through and slightly set.
7. Cool completely before topping with a swirl of dairy-free whipped topping. Garnish with lemon zest if desired.

Tips

• Let the tart crusts fully cool before removing from the pan to prevent breakage.
• Store in the fridge if not serving immediately.
• These can be made ahead and topped just before serving.
• For a stronger lemon flavor, add a touch of fresh lemon zest to the filling before baking.
  

These Mini Lemon Tarts are easy to make, naturally sweetened, and full of zesty flavor—everything you want in a spring dessert, minus the hassle. Great for sharing, simple enough to whip up on a weeknight, and bright enough to stand out on any dessert table.