Gluten-Free Meyer Lemon Tart

This Gluten-Free Meyer Lemon Tart is grain free and Paleo-friendly. It’s bright, flavorful, and beautiful – making it an ideal dessert for springtime entertaining.

5 from 1 vote

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Meyer Lemon Tart

Prep Time30 mins

Cook Time30 mins

Course: Dessert

Servings: 6

Calories: 700kcal

Author: Hayley Mason and Bill Staley

Ingredients

For the crust:

• ▢ 2½ cups (240 g) blanched almond flour
• ▢ ½ teaspoon (3 g) kosher or fine sea salt
• ▢ ½ teaspoon (2.5 g) baking soda
• ▢ 2 tablespoons (30 mL) pure maple syrup
• ▢ 1 teaspoon (5 mL) pure vanilla extract
• ▢ ½ cup (113 g) palm oil shortening, melted

For the filling:

• ▢ 5 egg yolks
• ▢ ½ cup (100 g) granulated maple sugar
• ▢ 2 Meyer lemons , zested and juiced
• ▢ ½ cup (113 g) grass-fed butter, melted
• ▢ ¼ cup (40 g) fresh berries, for garnish

US Customary - Metric

Instructions

Make the crust:

• ▢
  Preheat the oven to 325°F. In a medium-sized bowl, combine the almond flour, salt, and baking soda.
• ▢
  In a separate small mixing bowl, combine the maple syrup and vanilla extract. In a small saucepan, melt the palm oil shortening, and add it to the wet ingredients. Stir the wet ingredients into the dry ingredients and mix until evenly combined.
• ▢
  Pat the dough into a 9-inch tart pan and bake for 10-15 minutes or until golden. Remove the crust from the oven to cool.

Make the filling:

• ▢
  In a medium-sized mixing bowl, whisk the egg yolks and maple sugar together until smooth. Whisk in the lemon juice and most of the zest. (Reserve some of the zest for garnish.) In a double boiler, heat the mixture, whisking constantly until thick.
• ▢
  Remove the filling from the heat, and whisk in the butter. Pour the filling into the center of the tart crust, and bake for 15 minutes at 325°F.
• ▢
  Remove from the oven, allow to cool, and garnish with lemon zest and fresh berries. Refrigerate until serving.

Nutrition

Nutrition Facts

Meyer Lemon Tart

Amount Per Serving

Calories 700 Calories from Fat 549

% Daily Value*

Fat 61g94%

Saturated Fat 22g110%

Trans Fat 1g

Cholesterol 203mg68%

Sodium 430mg18%

Potassium 95mg3%

Carbohydrates 34g11%

Fiber 5g20%

Sugar 23g26%

Protein 12g24%

Vitamin A 692IU14%

Vitamin C 1mg1%

Calcium 148mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!

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