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    Home » Recipes » Breakfast

    The Best Gluten-Free Lemon Pop Tarts

    Modified: Apr 2, 2025 • Published: Apr 28, 2024 by Dr. Erin Carter • This post may contain affiliate links • Leave a Comment

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    Lemon pop tarts covered in rainbow sprinkles on a wire cooling rack.

    These are the best gluten-free lemon pop tarts! These homemade pop tarts combine the most delicious lemon pastry crust with a juicy blueberry filling. This healthy dessert is also dairy-free, paleo, and refined sugar free!

    Lemon pop tarts covered in rainbow sprinkles on a wire cooling rack surrounded by lemon slices.

    Fruit based desserts like the best lemon blueberry cookies and dairy-free blueberry cheesecake are some of my all time favourite, which is why I can't wait for you to try the blueberry filled pop tarts recipe I am sharing with you today!

    Table of Contents
    • Why you will love this recipe:
    • Ingredients and substitutions:
    • Recipe variations and add ins:
    • How to make gluten-free lemon pop tarts:
    • Top Tips:
    • Gluten-free lemon pop tarts FAQs:
    • Other gluten-free desserts you will love:
    • Recipe

    Why you will love this recipe:

    • The flavour! These healthy pop tarts have a delicious lemon pastry crust with a juicy blueberry filling and the combination of lemon and blueberry is just perfect.
    • They are healthier than store bought pop tarts - this recipe is gluten-free, refined sugar free, dairy-free and paleo.
    • These homemade pop tarts are higher in protein than most other pop tart recipes because they are made with almond flour. Each pop tart has 11 grams of protein.

    If you are a fan of lemon desserts you will also love my gluten free cranberry lemon bars, gluten-free vegan lemon cheesecake, easy lemon coconut macaroons and easy lemon lavender cookies.

    Ingredients and substitutions:

    For the full ingredient list and exact measurements refer to the recipe card later in this post.

    Jump to the Recipe Card.
    The ingredients needed to make gluten free lemon pop tarts separated into bowls including almond flour, lemon zest, lemon juice, coconut flour, tapioca flour and coconut oil.
    • Almond flour - be sure to use almond flour and not almond meal which is too gritty. Do not try swapping this for an all purpose gluten-free flour.
    • Tapioca flour or tapioca starch - this helps make the pastry dough more light and fluffy. I have not tested any alternative flours and don't recommend trying to make any swaps.
    • Coconut flour - when added to the other flours coconut flour gives the pie crust on these lemon pop tarts the best texture. Do not try swapping this for any other flour.
    • Fresh lemons - you will use the lemons for both the fresh lemon juice and lemon zest that is used to give these gluten-free lemon pop tarts that sweet lemon flavour.
    • Honey - honey is used to naturally sweeten these healthy pop tarts and keep them refined sugar free. You could also use maple syrup instead.
    • Egg - a large egg is used to help bind the dough together and add a bit more moisture to the pastry crust. I have not tested an egg free version of this recipe and am not sure if any swaps would work out.
    • Coconut oil - this is used to add more moisture to the crust and help give it that perfect texture when it bakes.
    • Blueberry jam - blueberry jam is what is used for the blueberry filling in these gluten-free pop tarts. You can use any type of blueberry jam that you like. I personally like to use my homemade sugar free blueberry chia jam.

    Recipe variations and add ins:

    • For an even stronger lemon flavour you could swap the vanilla extract for lemon extract.
    • If you prefer a different flavour for the filling in these lemon pop tarts you can change it up - other great options include raspberry jam, strawberry jam or lemon curd.
    • I find these pop tarts are perfect without any icing, but if you prefer an even sweeter pop tart I have included an optional icing in the recipe card that you can top these pop tarts with. Just note that if you add the icing this recipe is no longer refined sugar free or paleo.

    How to make gluten-free lemon pop tarts:

    A bowl with almond flour, an egg, lemon zest, lemon juice, coconut flour and tapioca flour in it.

    Step one: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Then add all the pasty ingredients to a large bowl.

    A bowl with a dough that has been mixed in it with a spoon in it.

    Step two: Stir all the ingredients well until you have a smooth dough (alternatively you could use a standing mixer to do this).

    A ball of pastry dough on a piece of parchment paper.

    Step three: Using your hands, form a large ball with the dough and transfer it to the sheet of parchment paper. Wrap the dough ball in the parchment paper and transfer it to the freezer for 10 minutes.

    A rectangular piece of dough on piece of parchment paper.

    Step four: Now remove the dough wrapped in parchment paper from the freezer and using a rolling pin, roll the dough into a thin, rectangular shape, about 3-4mm thick.

    A piece of dough that has been cut into 8 evenly sized rectangles and half of them have blueberry jam on them.

    Step five: Cut the dough into 8 evenly sized rectangles and place 2 tablespoon of jam into the centre of half of the rectangles.

    Pop tarts that have not been baked on a baking sheet lined with parchment paper.

    Step six: Cover each piece of dough with the jam on it with another piece of dough, and using a fork pinch the edges of the pop tart together. Then bake for 16-18 minutes, until the pop tarts are golden brown. Let them cool for a few minutes before enjoying.

    Top Tips:

    • To make rolling the dough easier place a piece of parchment paper on top of it and roll the rolling pin over the parchment paper.
    • Try and roll the dough into an even layer as possible so that all the pop tarts bake at the same rate.
    • Don't skip the freezer step! It makes the dough so much easier to roll out and cut if it's cold.
    • If you find the dough is sticking to your fork when pressing the edges of the pop tart together, wet it to prevent it from sticking.
    • How to store: store these pop tarts in an airtight container in the fridge for up to 14 days.
    A lemon pop tart that has been broken apart with blueberry jam filling in it.

    Gluten-free lemon pop tarts FAQs:

    Are these lemon pop tarts vegan?

    No this is not a vegan recipe as it contains an egg. I have not tested a vegan version and am not sure if any egg replacements would work out.

    Are these pop tarts keto?

    No, this recipe is not low carb or keto.

    Can I heat these gluten-free lemon pop tarts in a toaster?

    I don't recommend heating these pop tarts in a vertical toaster as the filling may leak out and make a big mess. You could reheat them in the oven or a toaster oven instead.

    Can I freeze these pop tarts?

    Yes! To freeze them place them in a freezer safe bag and place parchment paper or wax paper between the layers so they don't stick together. Try and get as much air out of the bag as you can before freezing.

    Other gluten-free desserts you will love:

    • A stack of chocolate almond butter bars and the top one has a bite out of it.
      Chocolate Almond Butter Bars (gluten-free)
    • Three strawberry vanilla popsicles on a white plate surrounded by fresh strawberries.
      The Best Strawberry Vanilla Popsicles (so easy!)
    • A bowl full of edible chocolate chip cookie dough bites with chocolate chips around the bowl.
      Edible No Bake Cookie Dough Bites (easy & gluten-free)
    • Four key lime pie popsicles stacked on top of each other with lime wedges around them.
      Healthy Key Lime Pie Popsicles (with hidden veggies!)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star rating before you go!

    Recipe

    Four lemon pop tarts topped with colourful sprinkles on a wire rack with lemon slices beside them.

    Gluten-Free Lemon Pop Tarts

    These are the best gluten free lemon pop tarts! They have the most amazing flavour and the easy blueberry filling makes them taste even better.
    5 from 1 vote
    Print Pin Rate
    Course: Baking, Breakfast, Dessert, Snack
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 20 minutes minutes
    Cook Time: 17 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 4
    Calories: 618kcal
    Author: Dr. Erin Carter

    Equipment

    • Baking sheet
    • Rolling Pin
    • Large bowl
    • Parchment paper

    Ingredients

    For the dough:

    • 1 1/2 cups almond flour
    • 1/4 cup tapioca flour
    • 3 tablespoon coconut flour
    • 1/3 cup melted coconut oil
    • 1/3 cup lemon juice
    • 3 tablespoon honey
    • 1 egg
    • 1 teaspoon vanilla extract

    For the filling:

    • 8 tablespoon jam

    Optional icing:

    • 1 cup icing sugar
    • 2 tablespoon coconut milk
    • 1 tablespoon lemon juice

    Instructions

    • Preheat your oven to 350 F and line a baking sheet with parchment paper.
    • Place all of the dough ingredients into a large bowl and stir well until you have a smooth dough. Alternatively you could use your standing mixer to blend the dough.
    • Using your hands, form a large ball with the dough and transfer it to the sheet of parchment paper.
    • Place the dough ball surrounded by parchment paper into the freezer for 10 minutes.
    • Remove the parchment and dough from the freezer and using a rolling pin, roll the dough into a thin, rectangular shape, about 3-4mm thick.
    • Cut the dough into 8 evenly sized rectangles.
    • Place 2 tablespoon of jam into the middle of half of the dough pieces.
    • Cover each piece of dough with the jam on it with another piece of dough, and using a fork pinch the edges of the pop tart together.
    • Bake for 16-18 minutes, until the edges are golden brown. Then let them cool.
    • If adding the optional icing, mix the icing ingredients together in a bowl until you have a smooth icing and then top each pop tart with the icing before enjoying.

    Notes

    Yield: 4 pop tarts
    1. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
    2. If you add the optional icing this recipe is no longer refined sugar free. 
    3. For the jam filling you can use any type of jam that you prefer. My personal favourites are blueberry and raspberry.

    Nutrition

    Calories: 618kcal | Carbohydrates: 61g | Protein: 11g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 40mg | Potassium: 78mg | Fiber: 7g | Sugar: 35g | Vitamin A: 61IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone!

    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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