Lavish Lemon Tart

September 18, 2019Smile Cafe

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4 tarts

For those special occasions or just for when you’re feeling a little bit fancy give our allergy friendly take on a classic lemon tarts a go.

The kids allergy free lemon tart starts with a naturally sweetened crumb. It’s a cinch to blend together and fun for the kids to push around the base of the tart tin. Next up is the most decadent dairy and egg free lemon ‘custard’ that we’ve EVER had! We mean, for real, this Lavish lemon tart filling delivers. It’s silky smooth, just the right amount of sweet and the lemon zest and juice gives it a delicious zing!

Break these out at any event and you’re friends and family will be impressed, just be sure to invite us!

Kids allergy free lemon tart – free from dairy, eggs, peanuts, tree nuts, soy, gluten, sesame, seafood.

Lavish Lemon Tart - Smile Cafe recipe, Allergy free no diary, no eggs, no peanuts, no tree nuts, no gluten, no soy, no sesame

Print Recipe

Lavish Lemon Tart

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 22 minutes
  • Serves: 4 tarts


Tart Crust

  • 3/4 cup gluten free oats
  • 1/2 cup gluten free cookies
  • 1/2 teaspoon salt
  • 4 tablespoons coconut oil
  • 4 dates
  • 2 tablespoons lemon juice

Tart Filling

  • 1 1/4 cup coconut cream
  • 2 1/2 tablespoons cornstarch
  • 1/2 cup lemon juice
  • 2 tablespoons lemon zest
  • 1/2 teaspoon salt
  • 2 tablespoons agave syrup
  • 1/2 teaspoon tumeric, (optional to turn the custard yellow)


  • 1)

    Preheat the over to 350F.

  • 2)

    Place your dates in a shallow cup and pour boiling water over then to soften up.

  • 3)

    Combine the oats, cookies and salt into a blender and pulse until you have fine crumbs.

  • 4)

    Add to the blender the coconut oil, lemon juice and pre-softened dates (water removed) and pulse again until the dates are finely blended into the crumble.

  • 5)

    Scoop the crumble into 4 small tart tins (5″ diameter) and push across the bottom and up the sides of the pans as evenly as you can. If your tart tins do not have a removable base, line the bottom tin with some parchment paper.

  • 6)

    Pop the tart tins onto a large baking pan (which makes them easier to handle) and place into the oven to bake for 10 minutes. Remove from oven and allow to cool.

  • 7)

    In a medium pot combine the coconut cream, cornstarch, lemon juice, lemon zest, salt, agave and tumeric (optional for yellow colouring). Stir over a medium heat.

  • 8)

    Continue to stir until the tart filling reaches a low boil and the consistency becomes nice and thick! This will take anywhere from 10-15 minutes so be patient and keep stirring, you’ll be rewarded with a lovely and smooth lemon ‘custard’.

  • 9)

    Pour the curd into the four baked crusts still in their pans and place into the fridge to set.

  • 10)

    They’re great to eat as soon as the lemon ‘custard’ has cooled and set. We decorated ours with a dusting of confectioners sugar and some fresh mint out of the garden. They would be equally as good with some fresh fruit on top and a side of allergy friendly ice-cream!


If you’re not gluten free, Graham crackers work great as the cookie in the crust!

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