This recipe for a gluten free lemon tart recipe is perfect for lemon lovers! This is for anyone looking for a healthy, gluten-free option that still has all of the lemon flavor they crave.
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Lemon tarts are a classic dessert that are loved by many. They are tangy, sweet, and have a delicate crust that complements the lemon custard filling perfectly. However, for those who are gluten intolerant, it can be difficult to find a delicious gluten-free lemon tart recipe. But, have no fear, this recipe is here!
One of the key ingredients in this recipe is fresh lemon juice and zest. The fresh lemon juice and zest give the tart a tangy and zesty flavor that is sure to please even the most discerning lemon lover. The lemon curd filling is a perfect blend of sweet and tangy and it is so good, you will not be able to stop eating it.
This is a simple recipe that can be made at home with just a few ingredients. It is perfect for special occasions or just when you are craving something sweet and delicious. This gluten-free lemon tart recipe is a great way to enjoy a classic dessert without compromising on taste. It is a great alternative for those who are gluten intolerant but still wants to enjoy a delicious dessert without missing out on the tangy lemon curd and zesty lemon flavor that makes lemon tarts so beloved.
Why You'll Love This Gluten Free Lemon Tart Recipe
- This recipe uses no powdered sugar, instead relying on granulated sugar to add sweetness to the tart.
- Instead of using a traditional pie crust recipe, this recipe uses gluten-free press in pie crust made from butter, sugar, salt, and gluten free flour as the crust base, which adds a unique and delicious flavor to the tart.
- The crust is an easy, no fuss recipe, this is a simple and easy recipe that anyone can make
- The recipe calls for the use of fresh lemons to give the tart a tangy and zesty flavor. Mixing with your favorite fruits makes it even more refreshing
- The recipe calls for a medium-sized saucepan for cooking the lemon curd filling.
- Unsalted butter: This recipe calls for unsalted butter to be used in both the crust and the lemon filling. In the crust, the melted butter is combined with gluten-free flour to create the base. In the lemon filling, cold butter is added to thicken the mixture and give it a rich, buttery flavor.
- Regular lemons: One of the key ingredients in this recipe is fresh lemon juice and zest. The recipe calls for the use of regular lemons to give the tart a tangy and zesty flavor. The fresh lemon juice and zest is what makes this recipe special, giving it a fresh and tangy taste
- Egg whites: The recipe also calls for the use of egg whites to make the meringue topping. The egg whites are beaten with a small amount of cream of tartar until stiff peaks form. This gives the tart a fluffy, marshmallow-like topping
- Dry ingredients: This recipe uses a combination of dry ingredients like gluten-free flour and salt as the crust ingredients and part of the lemon filling
- Cold butter: Cold butter is added to the lemon filling mixture after it's been heated in a medium-sized saucepan. This gives the lemon filling a thick and creamy texture, and it needs only 1-2 minutes to melt and combine.
Preheat the oven to 350 degrees F and grease a 9-inch tart pan.
In a medium bowl, combine melted butter, 1 tablespoon granulated sugar, gluten free flour, and salt into coarse crumbs using your hands.
Press the crust mixture into the bottom and up the sides of the prepared tart pan.
For blind baking, line the crust with baking beans, then bake for 25-30 minutes or until golden brown.
Remove the crust from the oven and remove the baking beans. Let it cool before filling it with the chilled lemon mixture
*Note: you may also use a food processor to make the crust.
Lemon Curd Tart Filling:
In a medium saucepan, whisk together egg yolks, granulated sugar, cornstarch, fresh lemon juice, and lemon zest over medium-low heat. Whisk until the mixture thickens, about 2-3 minutes.
Remove the saucepan from the heat and add in 3 tablespoons of unsalted butter and a pinch of salt. Stir until the butter is completely melted and combined.
Pour the warm lemon curd filling into the prepared tart crust. Chill in the refrigerator until set, about 1 hour.
In a clean bowl of an electric mixer, beat 5 egg whites with a pinch of cream of tartar until stiff peaks form.
Spread the meringue over the top of the lemon filling and bake it on a baking sheet for an additional 10-15 minutes or until the meringue is golden brown. You may also use a blow torch instead.
Keep an eye on the oven temperature during baking time. Make sure the temperature is still consistent, so your crust and lemon custard will be baked at the same time.
Allow the tart to cool to room temperature before slicing and serving.
This recipe is made with simple ingredients. It's a great alternative for those who are gluten intolerant but still want to enjoy a delicious dessert without missing out on the tangy lemon curd and zesty lemon flavor that makes lemon tarts so beloved.
Expert Tips for the Best Lemon Tart
- Be sure to preheat your oven to the right temperature. Keep an eye on the baking time of the crust, it should only be baked for 10-12 minutes, or until golden brown. Over baking will make the crust hard and less enjoyable.
- When making the lemon curd filling, make sure to use a medium-low heat setting while whisking the ingredients together. This will help to prevent the eggs from scrambling and will also ensure that the filling thickens properly.
- A pinch of salt can be added to both the crust and the lemon filling to enhance the flavors. Salt helps to balance out the sweetness of the sugar and brings out the tanginess of the lemon.
- Keep an eye on the consistency of the lemon filling. It should be thickened after 2-3 minutes of cooking on medium-low heat. Cooking for too long or at too high of heat can cause the mixture to break and become watery.
Tips for Making the Crust
- To ensure that the crust comes out perfectly crisp and firm, it is important to pre-bake it before adding the lemon curd filling. This is known as blind-baking, and it helps to prevent the crust from becoming soggy from the filling.
- To blind bake the crust, make sure to line it with parchment paper or aluminum foil and add baking beans or pie weights to hold down the crust and prevent it from puffing up.
- For the gluten-free crust, it is best to press the crust mixture evenly on the bottom and up the sides of the tart pan and make sure there are no gaps or holes.
- To make sure the crust is firm and golden brown, bake it for 12-15 minutes or until golden brown.
- Experiment with different gluten-free crust ingredients such as almond flour, coconut flour or oat flour, to make your gluten-free fruit tart crust more delicious. These are all great options that can give a unique flavor to the crust of your gluten-free lemon tart.
Blind-baking the crust is an important step in ensuring that the gluten-free crust is firm, and not soggy. Taking the extra time to pre-bake the crust will result in a more enjoyable final product. Also experimenting with different gluten-free crust ingredients can elevate the flavor and texture of the tart crust.
- Gluten-Free Lemon Tart with Heavy Whipping Cream: Instead of the traditional meringue topping, this variation adds a layer of whipped heavy cream on top of the lemon custard filling.
- Mini Lemon Tartlets: For a smaller and more portable option, this variation makes mini tartlets using the same gluten-free crust and lemon custard filling.
- Gluten-Free Fruit Tart: This variation uses the same gluten-free crust and adds a variety of fresh fruit on top of the lemon custard filling for a colorful and delicious option.
- Almond Flour Crust Lemon Tart: For a nutty twist, this variation uses almond flour instead of gluten-free flour for the crust.
- Clumps of Lemon Zest Tart: This variation adds clumps of lemon zest to the filling for an added burst of lemon flavor.
- Healthy Lemon Tart: This variation uses honey instead of sugar for the filling, and Greek yogurt instead of heavy cream for the topping for a lighter, healthier option.
- Baked Crust Lemon Tart: This variation bakes the crust before adding the filling, creating a more crispy and stable crust.
- Regular Lemons: If you don't have access to fresh lemons, you can use bottled lemon juice as a substitute in the filling. However, keep in mind that using fresh lemons will give you a more intense lemon flavor.
- Almond Meal: If you don't have almond flour, you can use almond meal as a substitute for the crust. It will give a similar texture, however, it may have a slightly more gritty texture.
- Heavy Cream: If you don't have heavy cream, you can use coconut milk as a substitute for the meringue topping. It will give a similar texture, however, it may have a slightly different flavor.
- Coconut Milk: You can use coconut milk instead of heavy cream in the filling for a dairy-free option, it may give a slightly different flavor but will be still delicious.
- Gluten-Free Flour: if you don't have gluten-free flour you can use other gluten-free flour alternatives like rice flour, oat flour, or sorghum flour.
How to Make This Lemon Tart Dairy Free
To make this recipe dairy-free, there are a few ingredient substitutions.
- Coconut Milk: Instead of using heavy cream in the filling, you can use coconut milk for a dairy-free option. It will give a similar texture, however, it may have a slightly different flavor.
- Coconut Cream: You can use coconut cream instead of heavy cream in the meringue topping for a dairy-free option. Make sure to use the cream that rises to the top of a can of chilled coconut milk, or use a brand specifically labeled as "coconut cream".
- Coconut Oil: Instead of using butter in the crust, you can use coconut oil for a dairy-free option.
- Hot curd: To make the filling a dairy-free, use a simple recipe of curdling a non-dairy milk with a little lemon juice or vinegar, and then straining the curdled milk through a sieve to remove any solids. This won't be the same texture as lemon curd with eggs.
By making these ingredient substitutions, you can enjoy a delicious and dairy-free gluten-free lemon tart.
Here's a list of equipment you will need to make this gluten-free lemon tart recipe:
- 10-inch Tart Pan: This is the pan that the crust and filling will be baked. It should have a removable base for easy removal of the finished tart.
- Stainless Steel Mixing Bowls: You'll need clean bowls for mixing the crust and filling ingredients.
- Medium-Sized Saucepan: This cooks the lemon custard filling.
- Mesh Sieve: A mesh sieve strains the filling mixture before pouring it into the crust.
- Fine-Mesh Sieve: A fine-mesh sieve strains the filling mixture after cooking it.
- Aluminum Foil: This lines the crust before adding the pie weights.
- Pie Weights: These keep the crust from puffing up while it bakes.
- Whisk: You'll need a whisk to mix the filling ingredients.
- Electric mixer or hand mixer: to make the meringue topping
- Air-tight container: To store the finished tart in the fridge.
Storage and Freezing Instructions
Store the gluten-free lemon tart in an airtight container in the refrigerator for up to 3 days.
If you would like to freeze the gluten-free lemon tart, it is best to do so before adding the meringue topping. Once the tart has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Store the wrapped tart in the freezer for up to 3 months.
When ready to serve, remove the tart from the freezer and let it thaw in the refrigerator for 24 hours. Once thawed, make the meringue topping and spread it over the tart. Then, use a kitchen torch to brown the meringue or place the tart under the broiler for a few minutes, watching it closely to avoid burning.
Another option is to reheat the thawed tart in the oven on medium-low heat setting for a few minutes to make it hot before serving, but be careful not to overheat it or the crust will become too hard.
How to Use Extra Lemon Curd
There are many ways to use extra lemon curd, here are a few ideas:
- Spread it on toast: Lemon curd is a delicious spread for toast, English muffins, or bagels.
- Use it as a filling for cakes and cupcakes: Spread lemon curd between layers of cake, or use it as a filling for cupcakes.
- Mix it into yogurt or oatmeal: Stir a spoonful of lemon curd into plain yogurt or oatmeal for a burst of flavor.
- Use it as a topping for pancakes or waffles: Serve a dollop of lemon curd on top of pancakes or waffles for a delicious breakfast treat.
- Use it as a filling for crepes: Spread lemon curd on the crepe and roll it up.
- Use it as a glaze: Heat the lemon curd on medium heat, and then strain it through a fine-mesh sieve to remove any lumps. Use the glaze to coat cakes, cookies, or pastries.
- Use it as a dip: mix it with whipped cream cheese or whipped cream and serve it with fruits or cookies as a dip.
- Use it as a topping for ice cream: Serve a spoonful of lemon curd on top of vanilla or lemon ice cream for a delicious dessert.
No, regular flour contains gluten which will make the crust not gluten-free
Yes, you can use alternatives like honey, maple syrup, or agave nectar.
Yes, you can use bottled lemon juice as a substitute, but keep in mind that using fresh lemons will give you a more intense lemon flavor.
Yes, you can make the crust and filling ahead of time, but it is best to add the meringue topping just before serving.
Yes, you can freeze the finished tart before adding the meringue topping, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months.
Easy Gluten Free Lemon Tart Recipe with Curd
- 10-inch Tart Pan
- Mixing bowls
- Medium-Sized Saucepan
- Mesh sieve
- Aluminum Foil
- Pie Weights
- Air-Tight Container
- 5 egg yolks
- 2 cups granulated sugar
- ¼ cup cornstarch
- ¾ cup fresh lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons unsalted butter
- 1 teaspoon pink Himalayan salt
- 5 egg whites
- 1 teaspoon cream of tartar
- ¼ cup granulated sugar
- In a mixing bowl, combine 1 ½ cup gluten-free flour, 4 tablespoons melted unsalted butter, 1 tablespoon sugar, and ½ teaspoon salt.
- Press the mixture into a 10-inch tart pan with a removable base, using your fingers to press the crust evenly into the bottom and up the sides of the pan.
- Place a sheet of aluminum foil over the crust and add pie weights.
- Bake the crust at 350°F for 25-30 minutes, or until lightly golden brown. Remove the crust from the oven and let it cool.
- In a medium-sized saucepan, whisk together 5 egg yolks, 2 cups granulated sugar, ¼ cup cornstarch, ¾ cup fresh lemon juice, 2 tablespoons lemon zest, 3 tablespoons unsalted butter, and 1 teaspoon salt.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
- Remove the mixture from heat and strain it through a fine-mesh sieve into a clean bowl.
- Pour the filling into the cooled crust and smooth the top.
- Refrigerate the tart until the filling is set, at least 2 hours or overnight.
- In a clean mixing bowl, beat 5 egg whites, 1 teaspoon cream of tartar, and ¼ cup granulated sugar until stiff peaks form.
- Spread the meringue over the filling and use a kitchen torch to brown the meringue.
- Serve the tart chilled and enjoy!