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!

A slice of lemon tart on a white plate next to the whole tart.

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:

  1. 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.
  2. 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.
  3. Lemons are available all year long, or save time and use jarred lemon juice.

If you love gluten free tart recipes, you may want to check out this Gluten Free Chocolate Caramel Tart or this Gluten Free Vanilla Custard Caramel Apple Tart.

It was incredibly delicious, my sister, stepmum and I had a second piece!
Will most definitely make it again.

Alana T., Pinterest comment

And if you prefer a savory tart, give this easy gluten free asparagus goat cheese tart a try!

A photo of the lemon tart ingredients.

Ingredient Notes:

  • 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 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.

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:

Lemon tart steps 1 and 2 photos.

Step 1: To make the gluten free crust, mix all of the dry ingredients in a large mixing bowl. Use a wire whisk to blend them together.

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.

Lemon tart steps 3 and 4 photos.

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:

How do you know when the tart is done baking?

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.

How do you store a gluten free tart?

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:

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

Sandi Gaertner
Easy lemony gluten free lemon tart recipe.
4.87 from 30 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10 slices
Calories 326 kcal


  • Mixing bowls
  • Whisk


For the Crust:

  • 1 cup gluten free flour blend * see note
  • 1 cup almond flour * see note
  • ¼ cup sugar
  • 2 tablespoons grated lemon peel
  • teaspoon salt
  • 1 large egg
  • ½ cup unsalted butter
  • 5-6 tablespoons of water

For Filling:

  • ½ cup sugar
  • 2 large eggs
  • 1 tablespoon grated lemon peel
  • 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.


  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your tart grainy.
  4. 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.
  5. 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.
  6. 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.


Serving: 1gCalories: 326kcalCarbohydrates: 28gProtein: 6gFat: 23gSaturated Fat: 11gCholesterol: 98mgSodium: 136mgPotassium: 40mgFiber: 3gSugar: 16gVitamin A: 617IUVitamin C: 6mgCalcium: 55mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

4.87 from 30 votes (28 ratings without comment)

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  1. 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?

    1. 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.

  2. 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.

  3. Do I add the grated lemon peel to the pastry dough. There aren’t any instructions to add it in.

  4. 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??

    1. 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

  5. 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?

    1. 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 🙂

  6. This looks great but I was wondering if you could use the tart base in mini tarts and get the same effect?

    1. 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.

  7. 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.

    1. 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 :-).

  8. Hey there,
    Looks wonderful an simple. I’ll be making it and following your pins.
    One question… much is a ‘stick’ of butter ? Not familiar with this term.
    Hope you can clarify so I can get baking.

    Take care