My easy Gluten free lemon tart recipe makes a smooth and creamy, sweet lemon dessert. Tangy lemon custard and a light and flaky gluten-free crust make this lemon tart recipe special!
You are going to love this easy gluten free lemon tart recipe. Lemons are in season all year long it seems and they are one of my favorite fruits to bake with. It is perfect for entertaining, and you can make it in just 45 minutes.
This homemade fresh lemon tart is just bursting with lemon flavor. Add in a delicious almond flour crust, and you are going to want this tart again and again.
If you love lemons, this gluten free lemon tart recipe will become a staple recipe at your house. And if you are a lemon fanatic like us, check out all of the best Gluten Free Lemon Desserts recipes!
Why This Tart Recipe is Great:
- This gluten free lemon tart recipe is absolutely incredible, and it is so easy to make! You only need a few simple ingredients to make it.
- I use a baked tart pie crust, but you can also use a graham cracker crust or this almond flour and coconut crust if you prefer.
- Lemons are available all year long, or save time and use jarred lemon juice.
And if you prefer a savory tart, give this easy gluten free asparagus goat cheese tart a try!
- Gluten Free Flour Blend - I tested this recipe with Bob's Red Mill 1 to 1 GF Blend. That doesn't mean others will not work; I have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Almond Flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- Butter - Use unsalted butter.
- Eggs - Use size large.
- Heavy Cream - Do not use half and half in this recipe.
- To make this tart nut-free, omit the almond flour and add an additional ½ cup of gluten free flour blend.
- To make this tart dairy-free, swap out the heavy cream and butter by using full-fat coconut milk and vegan stick butter.
- If you do not like xanthan or guar gum, you can use my DIY Gluten Free Flour Blend, which is a gum-free blend.
If you are new to gluten free baking, I have tons of great Gluten Free Baking Tips to help you learn how to bake gluten free like a pro!
Recipe Step-By-Step Directions:
Step 1: To make the gluten free crust, mix all of the dry ingredients together in a large
Add the cold butter chunks and use a pastry blender to cut the butter into the flour. Your finished mixture should look very crumbly.
Step 2: Add the eggs and water to the dough and mix. Your dough should look like this photo above.
Step 3: Spray non-stick oil on the tart pan. Press the gluten free dough into the tart pan. It is important to press it into each curve of the pan's edging. Pre-bake the crust separately for 10 minutes.
Step 4: While the crust is pre-baking, add the eggs, sugar, lemon zest, champagne, and lemon juice into a saucepan and cook on medium-low heat until it begins to thicken.
Add heavy cream and cook on low for 3-4 more minutes. Whisk every couple of minutes to prevent burning.
Step 5: Pour the lemon mixture into the crust. Bake your gf lemon tart for an additional 20 minutes at 350º F. (Pre-baking is important so that your tart crust crisps.)
Expert Tips and Recipe FAQ:
You will know the tart is finished baking when it is slightly firm to the touch. Remove from the oven and allow it to cool.
This tart will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
More Delicious Lemon Dessert Recipes:
- Gluten Free Lemon Layer Cake
- Gluten Free Lemon Sour Cream Cakes
- Gluten Free Lemon Cupcakes with Lemonade Icing
- No-Churn Lemon Ice Cream
Click here to see all of the tart recipes on this blog.
Easy Gluten Free Lemon Tart
For the Crust:
- ½ cup sugar
- 2 large eggs
- 1 tablespoon grated lemon peel
- ⅓ cup lemon juice
- 3 tablespoons sparkling wine or champagne optional
- ¾ cup heavy cream
- In a large bowl, add dry ingredients.
- Whisk to blend.
- Add cold butter in chunks and use a pastry blender to combine the butter into the flour.
- The dough should look very grainy when you are finished.
- Add eggs and 3 tablespoons of water.
- Mix the dough.
- Continue to add the last 2-3 tablespoons of water, one at a time until the dough holds together.
- Spray a tart pan with coconut oil and put dough into pan.
- Use your fingers to press the dough down into the tart pan.
- Preheat oven to 350º F.
- Bake tart crust for 10 minutes before adding the filling.
- In a medium saucepan, combine sugar and eggs and cook over low heat.
- Whisk to blend.
- Cook for 5 minutes then add lemon juice, grated lemon peel, and Blanc De Noirs.
- Continue to whisk and cook for 2-3 minutes until it begins to thicken.
- Add cream and cook 5 more minutes.
- Remove from heat.
- Pour filling onto the crust.
- Bake for an additional 20 minutes until done.
- I have tested this recipe with Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your tart grainy.
- You can make this recipe nut-free by omitting the almond flour and adding an additional ½ cup of the gluten free flour blend.
- You can test to see if it is finished baking by carefully touching the top. The top of the tart should feel slightly firm. Remove from the oven and allow cooling.
- This tart will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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