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!
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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.
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!
Click here to see all of the tart recipes on this blog.
Why our family loves this lemon tart:
- 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 by using jarred lemon juice.
If you love gluten free tart recipes, you may want to check out this Gluten Free Vanilla Custard Caramel Apple Tart.
It was incredibly delicious, my sister, stepmum and I had a second piece!
Alana T.
Will most definitely make it again.
And if you prefer a savory tart, try this easy gluten free asparagus goat cheese tart!
Allergen Information:
This homemade lemon tart is gluten-free, soy-free, and oat-free. Make it dairy-free using plant-based butter and milk.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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.
Substitutions:
- To make this tart nut-free, omit the almond flour and add an additional 1/2 cup of gluten free flour blend.
- To make this tart dairy-free, swap out the heavy cream and butter by using dairy-free heavy cream and vegan stick butter.
- If you do not like xanthan or guar gum, you can use my DIY Gluten Free Flour Blend, gum-free blend.
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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!
This tart is one of my family’s favorites, and we love to enjoy it all year long. Make it as a long large tart, or use mini round tart pans to make single-serving tarts.
Step-By-Step Photos and Directions:
Step 1: To make the gluten free crust, mix all of the dry ingredients 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 thickens.
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.)
Frequently Asked Questions:
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 for up to 4 days in an airtight container or for 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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Lemon Tart
Ingredients
For the Crust:
- 1 cup gluten free flour blend * see note
- 1 cup almond flour * see note
- ¼ cup cane sugar
- 2 tablespoons grated lemon peel
- ⅛ teaspoon salt
- 1 large egg
- ½ cup unsalted butter
- 5-6 tablespoons water
For Filling:
- ½ cup cane sugar
- 2 large eggs
- 1 tablespoon grated lemon peel
- ⅓ cup lemon juice
- 3 tablespoons sparkling wine or champagne optional
- ¾ cup heavy cream
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Instructions
- In a large mixing bowl, combine 1 cup gluten free flour blend, 1 cup almond flour, 1/4 cup cane sugar, 2 tablespoons grated lemon peel, and 1/8 teaspoon salt. Whisk to blend.
- Add the cold 1/2 cup unsalted butter chunks to the bowl of dry ingredients and use a pastry blender to combine the butter into the flour.
- The dough should look very grainy when you are finished. If you do not have a pastry blender, you can freeze the butter and grate it in with a cheese grater.
- Combine 1 large egg and 3 tablespoons of water in a small bowl. Whisk.
- Pour the wet ingredients into the flour and butter mixture. Mix into 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 gluten free baking spray and put dough into the pan.
- Use your fingers to press the dough down into the tart pan. If your tart pan has a crinkle edge, press the dough into each indention.
- Preheat the oven to 350º F.
- Bake the tart crust for 8 minutes before adding the filling.
- In a medium saucepan, combine 1/2 cup cane sugar and 2 large eggs and cook them over low heat.
- Whisk constantly to blend and prevent burning.
- Cook the mixture for 2 minutes, then add 1/3 cup lemon juice, 1 tablespoon grated lemon peel, and 3 tablespoons sparkling wine or champagne.
- Continue to whisk and cook for 2-3 minutes until it begins to thicken.
- Add 3/4 cup heavy cream and cook for 5 more minutes.
- Remove the lemon filling from heat.
- Pour the filling onto the crust.
- Bake for an additional 20 minutes until the filling has set.
- Remove the tart from the oven and place it onto a cooling rack.
Notes
- 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 3/4 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 1/2 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 fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
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.
I am planning to try this lemon tart recipe soon, but want to clarify about the guar or xanthan gum vs psyllium husk powder. In this recipe you say :
If you do not like xanthan or guar gum, you can use my DIY Gluten Free Flour Blend, which is a gum-free blend.
So my question is : does that mean that the psyllium husk is the actual binder and will take the place of either gums for the binders?
2nd question: if I try your DIY blend, can I omit the psyllium husk and just add Xanthan gum, as required for some recipes; this equals the same thing?
Hi, What gluten free flour blend will you use? If you use my DIY blend, you do not need xanthan or guar gum. If you use my blend, it has psyllium husk already in it. I hope this helps.
Am wanting to make this, but need to know what I can substitute for the sparkling wine or champagne as we do now drink alcohol.
Hi Suzanne, you can use a sparkling water as a substitue.
Do I add the grated lemon peel to the pastry dough. There aren’t any instructions to add it in.
Thx
Hi Sandra, add the zest to the lemon mixture.
This was great and easy to make.
I am really glad you enjoyed it :-).
Could you use just gf flour and no almond flour for crust?
And have you tried honey instead of sugar in filling?
Hi Deb, I haven’t tried honey. If you do try it, adding more liquid, you will need to offset that so the tart isn’t runny.
Hi Deb, you can easily do this, but the ratios are different since almond flour absorbs less moisture. Try this crust recipe: https://www.fearlessdining.com/how-to-make-a-simple-gluten-free-pie-crust/
Would it work in a round springform pan (i.e. cheesecake pan)?
Hi Lynda, This should work well in a springform pan. Let me know how it turns out :-).
hi 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??
Hi 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
The 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?
Hi 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 🙂
This looks great but I was wondering if you could use the tart base in mini tarts and get the same effect?
Hi 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.
What are the dimensions of your tart pan? I have one that is definitely too large for only four servings. Would love to make this.
Hi 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 :-).
Hey 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
Hi Greg, Thank you so much. A stick of butter is 1/2 cup. I will clarify in the recipe 🙂 Sandi