Lemon Tartlets

  • Author: Homegrown Provisions
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Dessert



Lemon Curd

  • juice of 23 lemons (depending on the intensity of the lemon flavor you are looking for)
  • 2/3 cup of coconut cream (skim from a can of full fat coconut milk)
  • 2 tbsp cornstarch
  • 2 tbsp coconut milk
  • 1/4 cup agave
  • 1 tsp (or more) of turmeric powder

Oatmeal Cookie Crust

  • 2 tbsp coconut oil
  • 1/3 cup pecans
  • 1 cup rolled oats
  • 1/3 cup shredded coconut (unsweetened)
  • 7 pitted dates
  • zest of 1 lemon


Oatmeal Cookie Crust

  1. Preheat the oven to 350 degrees F.
  2. While the oven is pre-heating, make the tartlet crust.
  3. Place all crust ingredients in a food processor and pulse until crust sticks together well.
  4. Press crust evenly amongst 4 tartlet molds, making sure to press up into the edges of the mold with a little less crust in the middle (you are leaving room for the filling here).
  5. Bake for 10 minutes or until crust is lightly golden.
  6. Remove baked crust from the oven and let cool for at least 30 minutes.
  7. While the crust is cooling, make the lemon curd.

Lemon Curd

  1. Place coconut cream, lemon juice and agave in a medium size sauce pan and warm on medium heat until the mixture is well combined. Stir frequently.
  2. Next add the corn starch and coconut milk, stirring continuously until curd is thickened.
  3. Add turmeric powder for color and mix well.
  4. Remove curd from heat.


  1. Pour lemon curd evenly between the 4 prepared tartlet crusts.
  2. Place on an even surface and cool tartlets in the fridge for at least an hour. (Can cut time in half by placing tartlets in the freezer for 30 minutes.)
  3. Remove tartlets from fridge and let sit for about 10-15 minutes on your kitchen counter.
  4. Top with fresh blueberries and lemon zest as desired.


Crust recipe inspired by ‘Raw Pumpkin-Maple Pie with Baked Oat Crust’ by Angela Liddon.