Gluten free lemon tart is a smooth and creamy, sweet lemon dessert. Tangy lemon custard and a light and flaky gluten-free crust make this lemon tart recipe special!
If you love lemons, not only do I have an easy gluten-free lemon tart recipe for you to enjoy, but I am doing a pairing with this dessert wine as well. And if you are a lemon fanatic like we are, check out all of the best Gluten Free Lemon Desserts recipes!
It is finally summer!!
Time to kick back, and relax after a busy school year.
It is the season where we can now eat outside and enjoy the warm weather with friends and family.
You are going to love this easy gluten-free lemon tart recipe.
Lemons are in season and they are one of my favorite fruits to bake with. 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 gluten-free tart recipes, you may want to check out this Gluten Free Chocolate Caramel Tart, this Gluten Free Vanilla Custard Caramel Apple Tart or this savory Gluten Free Asparagus and Goat Cheese Tart.
(This post was sponsored by Gloria Ferrer, but all opinions are my own.)
When I was asked to try out a couple of wines by Gloria Ferrer Caves & Vineyards, I knew it would be a great opportunity to create a dish around one of their wines.
When the box of wine finally arrived, I couldn’t wait to dive in and see what they sent to me. There was a bottle of 2012 Carneros Pinot Noir and a bottle of Blanc De Noirs sparkling wine.
I am typically a red wine type of girl, but something about the sparkling wine intrigued me. The Blanc De Noir is made from hand-harvested Pinot Noir grapes.
When I am planning what to make for guests, I put a lot of time into pairing dishes we cook with wines. I read the tasting notes for the Blanc De Noirs. It has notes of creamy cherry, lemon, and cola flavors…and it pairs well with semi-sweet desserts.
This gave me the perfect idea to use some fresh lemons from our tree to create a dessert that would highlight the flavors of this sparkling wine. I don’t know anyone that doesn’t love a good lemon tart recipe!
How To Make Gluten Free Lemon Tart:
To make the gluten-free crust, I mix all of the dry ingredients together. I then add the butter and cut it into the flour with a pastry blender.
Add the eggs and water and the dough should look like this photo above.
I press the gluten-free dough into the tart pan. It is important to press it into each curve of the pan’s edging.
Put the eggs, sugar, lemon zest, Blanc De Noir, and lemon juice into a saucepan and cook on low heat until it begins to thicken. Add heavy cream and cook on low for 3-4 more minutes.
More Delicious Lemon Dessert Recipes to Try:
- 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.
Things You Need To Make This Gluten Free Lemon Tart Recipe:
- My favorite gluten-free flour blend.
- Ultra-fine gluten-free almond flour.
- A good tart pan where the bottom pushes out so the tart is easy to remove.
Gluten Free Lemon Tart Recipe:
Easy Gluten Free Lemon Tart
Ingredients
- For the Crust:
- 1 cup gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup almond flour
- 1/4 cup sugar
- 2 tablespoons grated lemon peel
- 1/8 teaspoon salt
- 1 large egg
- 1 stick of butter, (1/2 cup)
- 5-6 tablespoons of water
- For Filling:
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon grated lemon peel
- 1/3 cup lemon juice
- 3 tablespoons sparkling wine, optional
- 3/4 cup heavy cream
Instructions
- 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 350 degrees.
- 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 15 minutes until done.
Recommended Products
-
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 5 Pound -
Almond Flour Blanched, Anthony's 4lb Bag, Batch Tested Gluten-Free -
Wilton Extra Long Non-Stick Tart and Quiche Pan, Sunday Brunch May Never be the Same Again, the Fluted Edges on Your Tarts and Quiches will Add a Touch of Flair, 14 x 4.5-Inch
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 386 Total Fat: 23g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 100mg Sodium: 128mg Carbohydrates: 39g Fiber: 2g Sugar: 16g Protein: 8g
More Yummy Desserts to Try!
-
- Thin Mint Chocolate Truffles
-
- No-churn Caramel Chocolate Chip Ice Cream
-
- GF Peanut Butter Cheesecakes
-
- GF Vanilla Rice Pudding Hack
-
- Easy Fresh Raspberry Mousse
-
- GF Grilled Banana Cream Whoopie Pies
-
- Pumpkin Mousse with Bacon Praline
-
- GF Coconut Macadamia Shortbread Bars
-
- GF Mini Peanut Butter Cup Shortbread Bars
Jenni
January 22, 2019 at 9:24 amWhat a gorgeous tart! Love the addition of sparking wine. Perfect with lemon!
Sandi Gaertner
January 22, 2019 at 11:23 amAwww, thank you Jenni 🙂
Claire
May 15, 2018 at 2:12 pmhi there! I like the sound of your recipe. I need to make this for my friend! Do you think it would be possible to use almond meal instead of almond flour??
Sandi Gaertner
May 15, 2018 at 7:55 pmHi Claire, I haven’t tried almond meal, but I suspect it should be fine. Almond flour is more coarsely ground than almond flour. You may consider adding a tablespoon or two of gluten free flour to help it bind together
Adriana Lopez Martin
March 9, 2018 at 9:44 amSuper elegant and the presentation is stunning, You never think of pairing wines with desserts but it is a great idea when organizing gourmet gatherings.
Sandi Gaertner
March 9, 2018 at 9:57 amThank you so much Adriana, I love bubbly drinks with desserts so I wanted to try a pairing. 🙂
Christina Shoemaker
March 9, 2018 at 9:42 amI have never turned down a lemon dessert and this one is calling my name. Sandi, that LEMON FILLING. YES! I never would have thought of the sparkling wine!
Sandi Gaertner
March 9, 2018 at 9:58 amI am so glad you like it Christina, if you lived closer, I would share some.
Traci
March 9, 2018 at 9:13 amYou had me at lemon tart…then that Gloria Ferrer appeared on the scene. YUM Sandi! I want both, preferably for my lunch break today LOL. Thanks for the temptation today 🙂
Sandi Gaertner
March 9, 2018 at 9:59 amThank you so much Traci…sorry for the temptation 🙂
Georgie | The Home Cook's Kitchen
March 9, 2018 at 9:00 ami’m obsessed with lemon tart! I’m not GF but i love that you adapted the recipe! i’ve also never heard of putting sparkling wine into the curd, what a great idea!
Sandi Gaertner
March 9, 2018 at 9:59 amThank you so much Georgie…lemon desserts are easy since our tree is bursting with them right now.
Helena
March 9, 2018 at 8:54 amUsing lemons from your own tree is so high class. Pinot Noir is a great choice.
Barb
January 25, 2018 at 7:09 pmThe Lemon bars look great but it would be nice if you could list an alternative ingredient to replace the heavy cream. Many of us who are GF also have milk issues, therefore I would need to use something else, possibly Coconut cream?
Sandi Gaertner
January 25, 2018 at 7:14 pmHi Barb, you are very right. Due to health reasons for my daughter, we have to do dairy free too. (Actually paleo for her so no refined sugars either.) I really need to go back and test my recipes with dairy-free options. I would think coconut cream would work. If you test it, please let me know and I can post so others know. Otherwise, I am adding it to the test soon pile. Have a great night 🙂
Brooke
July 30, 2017 at 4:31 amThis looks great but I was wondering if you could use the tart base in mini tarts and get the same effect?
Sandi Gaertner
July 30, 2017 at 9:49 pmHi Brooke! You can definitely use this for mini tarts…you will need to keep an eye on them in the oven because they will need less time to bake.
Nicole Dawson
January 18, 2017 at 9:15 pmThis looks delicious! I just love lemons and this tart would be a wonderful way to use them.
Sandi Gaertner
January 19, 2017 at 6:31 amThank you so much Nicole 🙂
Greg Kiernan
September 20, 2016 at 10:01 pmHey there,
Looks wonderful an simple. I’ll be making it and following your pins.
One question…..how much is a ‘stick’ of butter ? Not familiar with this term.
Hope you can clarify so I can get baking.
Take care
Greg
Sandi Gaertner
September 20, 2016 at 10:04 pmHi Greg, Thank you so much. A stick of butter is 1/2 cup. I will clarify in the recipe 🙂 Sandi
Susan | LunaCafe
June 9, 2015 at 4:25 amWhat a lovely tart. Lemon is one of my favorite flavors. Would love to pir this with the fresh local berries that are now hitting the Portland Farmers Market.
Sandi Gaertner
June 9, 2015 at 9:11 pmLocal berries sound even better Susan 🙂
Rachael @ La Fuji Mama
June 4, 2015 at 2:48 pmI love lemon anything and so excited to see this beautiful looking gluten-free crust! I will definitely be trying this out. I have a feeling I’m going to need to make sure that other people are around to help me eat it, otherwise I may not be able to exercise enough self control to prevent myself from eating every last crumb myself!
Sandi Gaertner
June 5, 2015 at 10:15 amThank you Rachael!!
Ashley @ Big Flavors from a Tiny Kitchen
June 4, 2015 at 5:59 amThis lemon tart is absolutely gorgeous! Love the way you paired it with the wine!
Sandi Gaertner
June 4, 2015 at 7:28 amThank you Ashley. I don’t usually have sparkling wine and it was a great pleasant surprise.
Becca @ Amuse Your Bouche
June 4, 2015 at 5:23 amThis is just stunning!! Love the idea of using the sparkling wine in the filling. Delish! 🙂
Sandi Gaertner
June 4, 2015 at 7:28 amThank you Becca 🙂
Kristen @amindfullmom
June 4, 2015 at 5:05 amI would LOVE to be a guest at your house to have this wine and this tart. YUM!
Sandi Gaertner
June 4, 2015 at 7:29 amAnytime Kristen 🙂 I always share my calories.
Ally's Sweet & Savory Eats
June 4, 2015 at 4:43 amFirst off, love your cute tart pan! This looks fabulous, I’m a sucker for any shortbread crust.
Sandi Gaertner
June 4, 2015 at 7:30 amThank you Ally. It was my latest splurge at Sur la Table 🙂
Connie Rogers
November 4, 2016 at 11:05 amWhat are the dimensions of your tart pan? I have one that is definitely too large for only four servings. Would love to make this.
Sandi Gaertner
November 4, 2016 at 7:18 pmHi Connie, The tart pan I have is about 14 inches long. It would probably make a lot more than 4 servings, but I have teens who take very large pieces :-).
Arman @ thebigmansworld
June 4, 2015 at 4:14 amThis is so refreshing, no pun intended- I prefer my wine WITH dessert but everything on the interwebs is all main meal blah. Love the lemon tart pairing- It’s one of my favourites!
Sandi Gaertner
June 4, 2015 at 7:30 amThank you Arman 🙂
Sarah Maison Cupcake
June 4, 2015 at 1:41 amThat looks a delightful dessert for summer and all the more versatile for being gluten free.
Sandi Gaertner
June 4, 2015 at 7:31 amThank you Sarah. It certainly didn’t last long in our house 🙂
Florian @ContentednessCooking
June 4, 2015 at 1:26 amThis looks delicious! Beautiful pictures! I bet this is perfect for a summer dinner, love the lemon combination!
Sandi Gaertner
June 4, 2015 at 7:31 amThank you Florian…it was perfect 🙂
Michelle@healthiersteps
June 3, 2015 at 10:55 pmYou lemon tart looks absolutely amazing and the recipe seems straightforward!
Sandi Gaertner
June 4, 2015 at 7:31 amThank you Michelle 🙂
Dan from Platterr Talk
June 3, 2015 at 6:05 pmNice job making my mouth water, again. Your choice of paring with this wine looks just perfect; delicious and celebratory – what a wonderful combination!
Sandi Gaertner
June 3, 2015 at 6:36 pmThis seems to becoming a habit with you 🙂
Debi @ Life Currents
June 3, 2015 at 4:14 pmThis is beautiful! And I love lemons, so it’s right up my alley! Thanks for the lovely recipe!
Sandi Gaertner
June 3, 2015 at 6:36 pmThank you Debi 🙂