• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Más Ligeras
  • Recetas
  • Quienes Somos
  • Tienda
  • Español

El Mundo Eats

menu icon
go to homepage
  • Easter
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipe Index
    • Newsletter
    • About Us
    • eBook
    • Español
    • Facebook
    • Instagram
    • YouTube
  • ×

    El Mundo Eats » Refined Sugar-Free

    Published: Mar 5, 2022 · Updated: Mar 5, 2022 by Bea & Marco · This post may contain affiliate links · Leave a Comment

    Healthy Lemon Tarts

    Jump to Recipe

    These healthy lemon tarts are one of my husband's favorite desserts. He's crazy about lemon desserts!

    I'm combining my healthy lemon curd with my healthy whole-grain spelt tart shells to create these beauties. And I'm telling you, they are out of this world delicious!

    Healthy lemon tarts

    If you like lemon desserts, consider trying my lemon loaf cake, it's not healthy like these tarts, but once in a while we all want something indulgent and this lemon loaf is awesome!

    Jump to:
    • Recipe Highlights
    • Lets Talk Ingredients
    • How Advanced Can I Make These?
    • When Should I Fill The Tart Shells?
    • Watch How To Make Them
    • 📖 Recipe
    • 💬 Comments

    Recipe Highlights

    Half eaten healthy lemon tart

    Texture and flavor - Crispy flaky tarts with luscious tangy lemony filling. So amazing and refreshing. The shells have this nutty flavor that goes really great with the lemony filling.

    Size - 10 lemon tarts.

    Level - Easy, just using a hand whisk and spatula.

    Occasion - Perfect for the summery vibes when you want fresh flavors. Easy to serve at parties and gatherings where everybody can just grab one (or two!) and go.

    Lets Talk Ingredients

    Ingredients to make healthy spelt tart shells

    For the healthy spelt tart shells.

    Spelt flour - I use whole-grain spelt flour. You can use white spelt flour, no problem at all.

    Sweetener - I use erythritol. You can use Stevia or any other dry sweetener that you prefer. Don't use liquid sweetener as it will affect the texture of the dough.

    Butter - I use unsalted butter in all my recipes unless I specifically say otherwise. This gives me the option to control the amount of salt I see needed.

    PRO TIPS: Infuse flavors and bring your tart shells to another level by adding citrus zest like lemon, orange, or lime.

    Ingredients to make healthy lemon curd

    For the healthy lemon curd.

    Honey - I'm using raw organic honey. It gives this delicious mild sweetness to our lemon curd. You can use maple syrup also.

    Lemon - We need lemons for our lemon curd, don't we? Use fresh ones. I don't recommend using on-the-rack lemon juice in a bottle. We want the zest also, and we're going to use lots of it. The lemons that I'm using in this recipe are around fist-sized.

    How Advanced Can I Make These?

    Healthy lemon tarts in a rack view from top

    They are amazing to make in advance. Planning ahead for this easy dessert will make your life way easier.

    Tart shells - Make them up to 1 week earlier, and keep them in an air-tight container in the fridge. Or make them as far as 3 months, but keep them frozen.

    Lemon curd - Make it up to 2 weeks earlier, and keep it in an air-tight jar in the fridge.

    When Should I Fill The Tart Shells?

    3 healthy lemon tarts on a plate

    I would recommend you fill them right before serving, for fresher looks.

    But hey, you can also fill them up to 2 days before serving. Keep them chilled in the fridge meanwhile, in an air-tight container.

    Watch How To Make Them

    📖 Recipe

    Healthy Lemon Tarts

    Crispy flaky tart shells filled with luscious tangy lemon curd. Both the shells and the lemon curd are made with better ingredients and they're refined sugar-free. The nutty touch from the spelt tart shells is just perfect with the refreshing lemon. Yum!
    Author: Bea & Marco
    5 from 1 vote
    Print Pin Rate
    Servings: 10 tarts
    Prep Time30 mins
    Cook Time30 mins
    Resting Time3 hrs

    Ingredients  

    Healthy Lemon Curd

    • 2 tablespoon lemon zest , from around 2 lemons
    • ½ cup freshly squeezed lemon juice (125 ml)
    • ⅓ cup raw organic honey (80 g)
    • 2 large eggs
    • 3 large eggs yolks
    • ¼ cup solid coconut oil (40 g), in small pieces

    Healthy Whole-Grain Spelt Tart Shells

    • ⅓ cup unsalted butter (75 g), softened
    • 2 tablespoon dry sweetener
    • 1 large egg yolk , room temperature
    • 1 teaspoon vanilla extract
    • 1 cup whole-grain spelt flour (130 g)
    Prevent your screen from going dark

    Instructions

    Healthy Lemon Curd

    • Have a small pot with simmering water, cooking on the stove.
    • Add all of the ingredients, except coconut oil, into a bowl. Mix with a hand whisk until everything is well combined. Place the bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water.
    • Cook for more or less for 10 minutes, whisking continuously. The lemon curd is cooked when it coats the back of a wooden spoon and when you run a finger across it, it leaves a trail.
    • Remove from the heat. Immediately add in the solid coconut oil and continue whisking until everything is well mixed. Cover with cling film, making sure it's touching the lemon curd's surface. Chill in the fridge for minimum 2 hours. Give it a brief mix before using.

    Healthy Whole-Grain Tart Shells

    • Add butter and sweetener into a bowl. Using a spatula, mix everything together. Now add in egg yolk and vanilla extract. Continue mixing. Finally add in flour and bring everything together into a dough. Cover with cling film and chill in the fridge for 30 minutes or until it's manageable.
    • Take a piece of dough and press it evenly into a 2.5 inch (6.5 cm) tart mould. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the freezer for 10 minutes.
    • Bake in a preheated oven at 340ºF (170ºC), using upper and lower heat, on the lowest rack for 20 minutes. Remove from the oven and leave to cool completely. Once cooled, remove the shells from the moulds by flipping them and tapping a bit on the back of the base to help releasing them. They're ready to be used!

    Assembling

    • Spoon some lemon curd into the tast shells. Place a dollop of yogurt and a small slice of lemon on top. Serve immediately or chill in the fridge up to 4 hours before serving.

    Notes

    1. Use spoon and level method when measuring the flour  (for cup measurement)
    2. Use a portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
    3. Keep the tart shells in an air-tight container, in the fridge for up to 1 week.
    4. Keep the lemon curd in an air-tight jar, in the fridge for up to 2 weeks.
    5. Assembled/filled tarts are best consumed immediately or within 2-3 days.

    Nutrition Facts

    Calories: 226.4kcal, Carbohydrates: 22g, Protein: 4.2g, Fat: 15.2g, Saturated Fat: 9.9g, Cholesterol: 127.7mg, Sodium: 17.5mg, Potassium: 43.9mg, Fiber: 1.3g, Sugar: 10.4g, Calcium: 19.4mg, Iron: 1.6mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Refined Sugar-Free Recipes

    • RC Healthy chocolate cupcakes.
      Healthy Chocolate Cupcakes
    • RC Healthy mini pumpkin pies on a cooling rack.
      Healthy Mini Pumpkin Pies
    • Some jam tarts on a plate view from front.
      Healthy Raspberry Jam Tarts
    • Spooning raspberry chia seed jam from a jar.
      Quick Raspberry Chia Seed Jam

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Have you made this recipe? Please leave a comment and rate it, thanks!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

    More about us →

    Easter Recipes

    • A slice of cake on a plate.
      Carrot Cake With Pineapple
    • Spinach and Ricotta Pie
      Easy Spinach and Ricotta Pie
    • Lemon Meringue Pie
      Lemon Meringue Pie
    • Coconut macaroons on a cooling rack
      Coconut Macaroons
    • Slices of cake on a wooden cutting board.
      Lemon Loaf Cake With Icing
    • Healthy Carrot Cake Cookies

    Popular Recipes

    • Mini cheesecakes on a table
      Easy Mini Cheesecakes
    • Malaysian Flatbread Roti Canai
      Malaysian Flatbread (Roti Canai)
    • Whole Orange Blender Cake
    • tart shells on a cooling rack
      How To Make Tart Shells (Sweet And Savoury)
    • Nasi lemak with all its trimmings
      Rice With Coconut Milk (Malaysian Nasi Lemak)
    • Hokkaido cheese tarts
      Hokkaido Cheese Tart

    Footer

    ↑ back to top

    Featured in banner.

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Shop

    • Ebook
    • Amazon Storefront

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2023 El Mundo Eats