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Easy Gluten Free Lemon Tart Recipe with Curd

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.
5 from 2 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, French
Servings 8 pieces

Equipment

  • 10-inch Tart Pan
  • Mixing bowls
  • Medium-Sized Saucepan
  • Mesh sieve
  • Aluminum Foil
  • Pie Weights
  • Air-Tight Container

Ingredients
  

Crust

Filling

  • 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

Meringue Topping

  • 5 egg whites
  • 1 teaspoon cream of tartar
  • ¼ cup granulated sugar

Instructions
 

Crust:

  • 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.

Filling:

  • 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.

Meringue Topping:

  • 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!

Notes

If you don't have a kitchen torch, you can brown the meringue by placing the tart under the broiler for a few minutes, watching it closely to avoid burning.
Keyword French-style, gluten free, gluten free raspberry tart recipe, Lemon curd, Lemon tart
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