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 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
Easy lemony gluten free lemon tart recipe.
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.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 386Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 100mgSodium: 128mgCarbohydrates: 39gFiber: 2gSugar: 16gProtein: 8g
Deb
Could you use just gf flour and no almond flour for crust?
Deb
And have you tried honey instead of sugar in filling?
Sandi Gaertner
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.
Sandi Gaertner
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/
Lynda Malka
Would it work in a round springform pan (i.e. cheesecake pan)?
Sandi Gaertner
Hi Lynda, This should work well in a springform pan. Let me know how it turns out :-).
Jenni
What a gorgeous tart! Love the addition of sparking wine. Perfect with lemon!
Sandi Gaertner
Awww, thank you Jenni 🙂
Claire
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??
Sandi Gaertner
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
Adriana Lopez Martin
Super 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
Thank you so much Adriana, I love bubbly drinks with desserts so I wanted to try a pairing. 🙂
Christina Shoemaker
I 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
I am so glad you like it Christina, if you lived closer, I would share some.
Traci
You 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
Thank you so much Traci…sorry for the temptation 🙂
Georgie | The Home Cook's Kitchen
i’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
Thank you so much Georgie…lemon desserts are easy since our tree is bursting with them right now.
Helena
Using lemons from your own tree is so high class. Pinot Noir is a great choice.
Barb
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?
Sandi Gaertner
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 🙂
Brooke
This looks great but I was wondering if you could use the tart base in mini tarts and get the same effect?
Sandi Gaertner
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.
Nicole Dawson
This looks delicious! I just love lemons and this tart would be a wonderful way to use them.
Sandi Gaertner
Thank you so much Nicole 🙂
Greg Kiernan
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
Sandi Gaertner
Hi Greg, Thank you so much. A stick of butter is 1/2 cup. I will clarify in the recipe 🙂 Sandi
Susan | LunaCafe
What 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
Local berries sound even better Susan 🙂
Rachael @ La Fuji Mama
I 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
Thank you Rachael!!
Ashley @ Big Flavors from a Tiny Kitchen
This lemon tart is absolutely gorgeous! Love the way you paired it with the wine!
Sandi Gaertner
Thank you Ashley. I don’t usually have sparkling wine and it was a great pleasant surprise.
Becca @ Amuse Your Bouche
This is just stunning!! Love the idea of using the sparkling wine in the filling. Delish! 🙂
Sandi Gaertner
Thank you Becca 🙂
Kristen @amindfullmom
I would LOVE to be a guest at your house to have this wine and this tart. YUM!
Sandi Gaertner
Anytime Kristen 🙂 I always share my calories.
Ally's Sweet & Savory Eats
First off, love your cute tart pan! This looks fabulous, I’m a sucker for any shortbread crust.
Sandi Gaertner
Thank you Ally. It was my latest splurge at Sur la Table 🙂
Connie Rogers
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.
Sandi Gaertner
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 :-).
Arman @ thebigmansworld
This 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
Thank you Arman 🙂
Sarah Maison Cupcake
That looks a delightful dessert for summer and all the more versatile for being gluten free.
Sandi Gaertner
Thank you Sarah. It certainly didn’t last long in our house 🙂
Florian @ContentednessCooking
This looks delicious! Beautiful pictures! I bet this is perfect for a summer dinner, love the lemon combination!
Sandi Gaertner
Thank you Florian…it was perfect 🙂
Michelle@healthiersteps
You lemon tart looks absolutely amazing and the recipe seems straightforward!
Sandi Gaertner
Thank you Michelle 🙂
Dan from Platterr Talk
Nice 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
This seems to becoming a habit with you 🙂
Debi @ Life Currents
This is beautiful! And I love lemons, so it’s right up my alley! Thanks for the lovely recipe!
Sandi Gaertner
Thank you Debi 🙂