Spring Flower Lemon Tarts

DRAGON BITES carb-counted recipe

A family-friendly, mostly healthy (sometimes treat-y!) easy recipe for families living well with Type 1 Diabetes.

Spruce up your spring… celebrate the sun (and the Son!)… liven up your Easter dinner with these yummy (and easy!) Lemon Tart Flowers, using pre-made pie shells and lemon pie filling mix for simplicity… carb-counted (as always).

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Low-Carb? No
Gluten-free? No
Dairy-free? No (Tenderflake pie shells contain whey powder)
Nut-free? Yes

Active Time: 25-30 min
Thaw/Cool: 40 min
Cook: 8-12 min
Ready in: under 90 min

Total Yield: Makes ~12 flower-shaped lemon tarts
Carb Content:~20g of Carbs and ~8g of fat for each tart


  • 2 - 23cm (9”) pre-made Pie Shells (such as Tenderflake)
  • 1 -212g package Lemon Pie Filling Mix (such as Shirriff original lemon pie filling and dessert mix)

You'll only use less than half of the total filling made. You could use the extra as ice cream topping!)

  • 2 eggs
  • 1 tbsp butter
  • 1/3 cup (83ml) cold water
  • 2 cups (500ml) hot water
  • 1 tbsp Icing Sugar



Thaw pie shells at room temperature for 20-30 mins.


Preheat oven to 400°F (200°C).


Spray non-stick cooking spray into a mini-muffin pan. Set aside.


Lightly roll pie crusts on a silicone mat; using a flower-shaped cookie cutter, cut out as many flowers as possible. I used a 4"-diameter flower-shaped cookie cutter. Once the first set of flowers are cut, you can ball up the dough and roll it out again. You should be able to get 12 flower-shaped cut-outs (each containing ~11g of carbs and 8g of fat).


Place the dough pieces in mini muffin tins, leaving an empty space between flowers. Press them into the bottom and on the sides.


Brush egg wash (from one egg) on the top edges of each crust.


Bake for 8-12 minutes or until golden around the edges.


Remove from oven and let the crust cool while you make the filling.


Make lemon pie filling according to package instructions. (For Shirriff lemon pie filling, combine with 2 egg yolks, water, and butter.)


Once the flower crusts have cooled, use the tip of a knife to loosen them from the mini muffin cups.


Dust the petals with icing sugar. (~1g of carbs for each flower).


Spoon 1 ½ tablespoons of lemon mixture into each mini tart crust. (This amount of filling contains 7-8g of carbs and 0g of fat, for each flower.)


(Thanks to Sugar Apron for this recipe, adapted to fit my non-baker skill set!   ~Michelle)


Total yield: 12 flower-shaped lemon tarts, each with 20g of Carbs and 8g of fat.

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*Please don’t rely exclusively on my carb counting! Nutritional information is given for general information only, and will vary depending on the amount, type and brand of ingredients you choose - Please verify your carb and fat content when you make your own version of this recipe.