Lemon Tarts - gluten free, vegan (top 8 allergen free)

There is nothing I love more than the change of seasons in beautiful Washington State.  When Spring finally gets here our days our longer, the bulbs are coming up and the trees are blooming.  
Which means it's time to start making Spring-like recipes!  

I will probably be on a lemon recipe roll for the next several months.  I suppose it's the switch over from the heavier type foods from Fall and Winter that Spring recipes sounds so good to me, a little lighter and a little fresher.  With Easter right around the corner, it puts me in a whole new mode of cooking.

These lovely Lemon Tarts are a delicious treat to share at your Easter table.  They are a simplistic dessert, but pack a lot of punch flavor wise.  The filling is combination between a pudding and curd.  I whip the filling before letting it set up, so it gives it a beautiful light texture.  

I just simply topped it with my delicious Coconut Whip Cream recipe and a little powdered sugar, but you could dress these up to your tastes.   The best part about this recipe, is you can premake the shells and filling several days before serving and assemble the day you are going to enjoy them- taking one more "to-do" off your list!


gluten free,vegan......allergy free


Lemon Tarts:

1 recipe Pie Crust (found here) made into tarts size
1 recipe Whipped Coconut Milk (found here)

Lemon Tart Filling:

1 3/4 Cup  Coconut Milk (unsweetened- carton)
3/4 Cup  Organic Sugar
1 tsp.  Crystallized Lemon Powder  (or 2 TB Lemon Juice)
2 1/2 TB  Cornstarch
2 TB  Butter substitute ( I use Earth Balance, soy free)
2 TB  Guar Gum

In small bowl  premix 1/4 cup coconut milk with 1/2 TB cornstarch, set aside.
In a small saucepan add the rest of the coconut milk, sugar, lemon and cornstarch, whisk together until smooth.  Turn on stove to medium heat and whisk continuously until mixture comes to a low boil.  Add in the premixed coconut  milk cornstarch mixture and return to heat and bring again to a low boil.  Remove immediately  from heat and add in butter.  Whisk until completely incorporated, let cool for 30 minutes. Once cooled place into a mixing bowl with whisk attachment.  Add in guar gum and whisk on high for several minutes until light and fluffy.  Store in separate container and refrigerate until set up.

To assemble:  Add desired spoonful to premade pie tart, top with coconut whip cream and sprinkle with powdered sugar.    Enjoy!

This is after the lemon filling set up, but you can see the tiny little
bubbles from whipping it before refrigeration. 

Premade mini pie tarts

Ready to serve!

Save image to computer and print!

Also shared at:Fat Tuesday,Tuesday Talent Show,Totally Talented Tuesdays,Create Link Inspire,Waste Not Want Not Wednesday,Gluten Free Wednesdays,Allergy Free Wednesday,Share and Show Wednesday,Full Plate Thursday,Gluten Free Fridays,Whole Food Friday,Foodie Friday