Gluten-Free Lemon Tart
This delicious tart is made with a sweet and tangy lemon curd filling, surrounded by a gluten-free crust, topped with whipped cream. This tart is the perfect dessert for all the lemon lovers out there!
For the crust:
- 1 (9-inch) gluten-free tart or pie crust, parbaked and warm (store-bought or see recipe)
For the filling:
- 4 large eggs
- 2 large egg yolks
- 1 cup sugar
- Zest 2 large lemons
- ⅛ teaspoon kosher or fine sea salt
- ¾ cup lemon juice , freshly squeezed (about 6 lemons)
- ⅓ cup cold butter , chopped
- Prepare and par-bake the crust as directed.
- In a medium saucepan, whisk together the whole eggs, egg yolks, sugar, lemon zest, and salt until light and creamy. Slowly whisk in the lemon juice.
- Turn the burner to medium-low heat, and whisk the lemon filling until it reaches 165°F. This will take between 5-8 minutes. Once the curd starts to bubble and thicken, coating the back of a spoon, remove from the heat.
- Place a stainless-steel fine mesh sieve over a large bowl with the cold butter and carefully pour the lemon filling into the sieve to strain any cooked eggs and zest. Use a spatula to press the filling through the sieve, tapping the sieve occasionally to push through any excess filling. Occasionally rinse out the bottom of the sieve, discarding any zest that clogs the mesh, and continue the process until all the filling is strained. You should have about 2 cups of filling.
- Whisk together the lemon custard and butter until smooth, then pour the filling into the par-baked crust. Depending on the type of crust you use, it may be beneficial to add a pie shield or piece of aluminum foil around the edges of the crust to prevent burning.
- Place the tart on a baking sheet and bake at 350°F for 12-15 minutes. The tart should be slightly wobbly but not puffy or cracked.
- Remove from the oven and let sit at room temperature for 1 hour. Refrigerate the tart for at least 4 hours to chill. For best results, chill overnight.
- Keep the tart refrigerated until ready to serve. Prior to serving, remove the shell from the tart pan and top with freshly made whipped cream, fresh berries, or lightly dust with powdered sugar.
Easy Tart Crust
- ½ cup (113 g) unsalted butter, chilled
- 1¼ cups (150 g) gluten-free flour
- 2 tablespoons (25 g) sugar
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 large egg
- 1-2 tablespoons (15-30 mL) cold water, if needed
- Cut the butter into small chunks, then place on a small plate and freeze for 10 minutes. After 10 minutes, remove the butter from the freezer and add it to the food processor along with the flour, sugar, and salt. Pulse until crumbly. If you do not have a food processor, you can use a pastry cutter or fork to cut the butter into the flour.
- Add the egg. Pulse on high until the dough begins to hold together in the shape of a ball. If the dough is still too crumbly, add 1-2 tablespoons of cold water.
- Transfer the dough onto a piece of plastic wrap, then flatten the dough into a disk. Wrap and chill the dough in the refrigerator for 1 hour.
- After 1 hour, remove the dough from the refrigerator. Sprinkle about ¼ cup of flour on parchment paper and, with a rolling pin, roll the dough to about ¼-inch thick. Use more flour as needed.
- Place the dough into a 9-inch pie plate or tart pan, fold under the excess, then crimp the edges. With a fork, poke several holes in the bottom of the crust.
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