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  • Writer's pictureGutsy Baker

Frozen Pink Lemonade Tart (Gluten Free, Paleo, Low Fodmap)

Why should you make this pink lemonade tart?

It's NO BAKE. It's frozen and refreshing. It's so easy. It's paleo, gluten free and low FODMAP. It’s tangy and lemony with a sweet graham cracker crust. And it’s SO GOOD.

Fun fact: pink lemons are real!

I had a pink lemon tree when I first moved to California. This is where pink lemonade originated. Since I don't have a green thumb it unfortunately didn't last long. And since I’m not in California I had to use a natural food coloring to achieve this pink color. But it's still just as fun to eat!

The best part, this is a NO BAKE tart, so you just need to mix your ingredients and freeze. The best kind of baking, amiright?

What kitchen tools are needed for frozen pink lemonade tart?

  • A tart pan, or you can make this into a pie and use a pie dish

  • A microwave or stovetop to heat your gelatin

  • A whisk and two bowls

  • Freezer space!

Ingredients in gluten free frozen pink lemonade tart:

Graham Crackers: my paleo gluten free graham crackers that taste JUST like real Honey Maid graham crackers. I used these in this recipe. But you can use any GF or regular graham cracker of choice. Or any crunchy cookie!

Plant Based Butter or Grass Fed Butter: Any butter will do here! This is the wet ingredient for your no-bake crust.

Coconut Sugar: Adds a bit of sweet and to your crust layer

Coconut Cream: The base of your lemonade layer. Coconut cream works best here, but canned coconut milk may work, too

Honey, Agave OR Light Maple Syrup: Any will work! I used honey because I wanted to keep my filling light-colored so it's a pretty pink

Lemon Juice: Freshly squeezed! The bottled kind will be too acidic for this tart

Coconut Oil: This helps solidify the filling. Also some healthy fats (and so good for the gut and skin)

Tapioca Starch: Tapioca is the best paleo binder in baking (typically corn starch is used). This will hold together your filling

Unsweetened Gelatin: I use gelatin in so many of my baked goods! It's so good for gut healing. Here it makes the tart filling nice and gelatinous

Natural Food Coloring: I used Color Kitchen Foods powder, but you can use any natural pink coloring or beet root powder!


  • Any crunchy cookie or graham cracker will work in this recipe! Or a combo of crushed crunchy cookies and GF pretzels.

  • Plant based butter may be substituted for grass fed butter or ghee.

  • Coconut cream may not be subbed. Other non-dairy creamers or milks are not thick enough. Must be canned full fat coconut milk or cream.

  • Honey, agave or light maple syrup will work as the sweetener in the filling.

  • Tapioca starch may be subbed for arrowroot starch.

  • Unsweetened gelatin powder cannot be subbed for collagen!

  • Lemon juice can be subbed for fresh squeezed orange juice or lime juice! Lemon juice must be fresh and not bottled.

Let me know if you made this tart in the comments below! And as always, tag me on Instagram @gutsy_baker of your creations!



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