Little Lemon Tarts

lemon tart

Last night as my daughter was walking off to bed she turned as she often does and asked her Dad to come in and sing her a lullaby. It dawned on me that our daughter has reached an age where she is creating memories.

I wandered off to get myself ready for bed and thought about my own memories and how precious they are to me.

I do not remember the gifts I received at Christmas despite knowing that my parents would have done all they could to tick items off our wish list and our Grandparents spoilt us. I do not remember birthday parties although my Mum assures me that we had them more often than not. I do not remember the holidays we took even though I know I always enjoyed them.

What I remember is learning the heel and toe polka in the kitchen with Mum and singing at the top of our voices as we travelled home from an all-day shopping spree. I remember sitting on Dad’s knee in the driver seat of his rusty old ute as we played our favourite tunes and bounced along the old dirt track. I remember Gran holding my hand and reading me story after story and Grandma sitting by my side patiently playing Little Letters. I remember my neighbours door that was always open and our old dog whose tail would wag at the sight of us.

I remember the nightmares I had and how Mum always welcomed me into her bed, despite my restlessness, and with her arms around me my mind was at ease. I remember my Dad reading The Faraway Tree to me and sneaking dried apricots into my room on the nights when I didn’t eat all of my dinner.

I remember my Mum taking me away from the very cranky dentist and off for a milkshake when I refused to open my mouth. Not a cross word was spoken, just a promise to never take me back. I remember my Dad and I taking our dog out for early morning walks with me still in my PJ’s and him being as crazy as ever and making me giggle until my stomach hurt. I remember lying on the couch at night, all of us in our usual spots, and all of us laughing together.

I know there were other moments and harder times but these are the only bits I want to remember, these are the bits that remind me just how lucky I am, that I was loved, that I am loved. That it all works out in the end. These are the bits that make me a little more mindful of how I am with my own children, of how I want their memories to make them feel. These are the bits that demonstrate to me exactly what it is that matters.

Little Lemon Tarts


1 cup almond meal*

1/2 cup ground flax

1 egg

1 tablespoon maple syrup

1 tablespoon coconut oil

1/2 teaspoon concentrated natural vanilla extract

Pinch of salt

Preheat your oven to 175°C or 350°F

 Whisk the syrup and coconut oil together until smooth. Whisk in the egg. Stir in the remaining ingredients.

 Press the mixture into your mini pie cases (you may need to grease them). The base of mine measures 7.5cm and the top is 10cm. This was enough mixture to make three cases, mine were quite thick as you can see in the image above. We filled two of the three cases with the lemon curd, but they were generously filled.

Bake the cases for 10 – 12 minutes, I opt for the latter but I know many of your ovens run hotter then mine. Leave the cases in the tin for five minutes before placing onto a cooling rack. Allow to cool as you make the simple and delicious Lemon Curd.

 Lemon Curd 

 4 egg yolks

3 tablespoons maple syrup

2 tablespoons coconut oil

juice and zest of 1 large lemon

 Whisk the eggs and syrup together until combined. Pour the mixture into a small saucepan, add the remaining ingredients and continually stir the mixture over a medium heat for 1 minute (the mixture should, at all times, be smooth and becoming thick. If at any point it looks a tad lumpy remove it from the heat and continue to stir). Reduce the heat to low and continue stirring for another 4 minutes. Pour the mixture into a small heat proof bowl and allow to cool.

 This is the quantity I used to very well fill two medium sized tarts. We had four serves from the two tarts because my family is a big fan of ‘going halves’.

*For a nut free version use this base recipe

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  • renee

    You’re so talented Bianca…I love how each recipe has a story and when I bake your recipe inalways think of the story behind it…thankyou for your service, it has helped many of my clients to change their eating habits xx

    • Bianca Slade

      Thank YOU!!! What a lovely message! I do not feel talented, just doing me thing and I am glad others are enjoying it. Thanks again for taking the time to write. xxx

  • Fiona

    Just wondering if the tarts needs to be refrigerated to set one you pour the curd in or eat immediately? Can’t wait to try them

    • Bianca Slade

      You can eat them immediately but they will continue to firm up once placed in the fridge. I hope you enjoy them, be sure to let me know.

  • Fiona

    Also, still looking for a brand of coconut oil that I like, which brand do you use?

    • Bianca Slade

      The one I currently have is banaban

  • Kate

    So excited to make these. Lemon tarts were my favourite before I changed my diet. Thank you!!

    • Bianca Slade

      Thank you Kate. I hope you enjoy them, be sure to let me know.

  • Alicia

    Looking forward to trying these but particularly loved your intro :)

    • Bianca Slade

      Thank you <3 I hope you enjoy them. x

  • Anna

    Ooh these look divine! Can’t wait to make them :)

    • Bianca Slade

      Thank you. xx

  • Jess

    Hi there! Just wondered the temperature at which you bake the tart cases? I might be blind, I can’t see the oven temperature in the recipe. Thank you for your recipes, they are delicious :)

    • Bianca Slade

      Sorry!! I have added it in. 175°C or 350°F. I hope you enjoy them. x

  • Serina

    I made this tart and took it to work today and it was a hit (I made a larger version). I added extra lemon juice and lemon rind and it was super lemony and yummy. Cheers for the recipe.

    • Bianca Slade

      Thank you!!! I really appreciate the feedback and I am glad it has been well received. Be sure to let me know how you go with any other recipes you try. Bianca

  • Bek

    these are fab and I was surprised at how super easy they were too.. the curd was super lemony and delicious ! Just wondering if you’d construct them (as in fill the cases) even if you were planning to eat them over a couple of days .. or would it be best to keep any leftover curd in a separate bowl and then fill the cases when required. I just thought they might go soggy if filled and left in the fridge for the following evenings dessert ?!?! hope this makes sense … cheers !

    • bianca

      Hi Bec, yes you are making sense and I am glad you like the recipe. I have constructed the tarts and eaten them over a few days and we still enjoyed them. I hope this helps.

  • Bek

    I might have eaten a bit of the lemon curd before it hit the tart case ….ooops !! Might have to try the chocolate filling for that sad empty case :)

    • bianca

      Hopefully the case will still make a nice cracker :)

  • Bek

    my picture i tried to upload here didn’t work so disregard comment below :(

    • bianca

      Oh no, I would love to see the pic! I wonder why it didn’t work, are you using a smart phone or computer?

  • Coco

    My filling is too runny how do I thicken it up?

    • Bianca Slade

      I have not had this happen. Were you able to fix it? Perhaps it needed a little more cooking time?

  • Kate

    Just wondering if there is a substitute for the ground flax? I have had a look around but cant find it in any of my local shops.

    • Bianca Slade

      I have only made it with the flax but perhaps you could try chia seeds or using another base such as the one on the apple pie? The ground flax may be called flax meal? It is usually in the health food section of with the nuts and seeds, it is typically readily available but I guess it depends when you are. I am sorry I can’t be of more help.

    • Gretchen

      Flaxseeds are also known as Linseeds Kate – that’s what I found in my shops :)

  • Anna

    Hi, I was wondering if there was a Thermomix version of this recipe? Looks yum!!

    • Bianca Slade

      Not that I have seen sorry, but if you convert it or any of our recipes it would be great if you were able to leave the details in the comments. I am sure many others would find it helpful. Thanks. xx

  • sikada

    Hi Bianca, i have just made this in the thermomix and its a keeper. It turned out perfectly.
    For the base I ground 1/2c flaxseed for 1 min. i melted the coconut oil for 25 sec in microwave.Then added all the other ingredients and mixed for 25 sec speed 3.
    For the curd i added everything to the tmx bowl together 8 min 80 degrees speed 3.
    I did replace maple syrup with rice malt syrup for both base and curd.
    (I did add an extra yolk as my chickens are still young and their yolks are still a bit small.)
    Thank you for the recipe.

    • Bianca Slade

      Thank YOU so much for this!!!!!! I am sure many people will find it very helpful. It is lovely of you to take the time to write it all up here and I really appreciate it. If you convert any other recipes it would be fabulous if you were able to leave comments.
      Thanks again, I hope you enjoyed them. x

  • Katrina

    These were simply delicious! And so easy to make :)

    • Bianca Slade

      LOVE the pic! Thank you. I am rapt that you have enjoyed them. x

  • Katrina


  • Karla

    Yum, these were a huge with our family. I made them smaller user a muffin tin (made 12) and next time I might even try doing in mini-muffin tray and freezing some.

    • Bianca Slade

      Perfect! Thank you so much for the feedback. I am glad you have enjoyed them. Be sure to let me know how you go with anything else that you try. x

  • Chompchomp

    Just discovered your blog! Cannot wait to work my way through baking some of these amazing desserts!

    • Bianca Slade

      Thank YOU! I hope you enjoy the recipes. Be sure to let me know. x