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+ servings

Easy Gluten Free Lemon Tart

Sandi Gaertner
Easy lemony gluten free lemon tart recipe.
4.90 from 38 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

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Equipment

  • Mixing bowls
  • Whisk

Ingredients
  

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

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 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.

Notes

  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.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 326kcalCarbohydrates: 28gProtein: 6gFat: 23gSaturated Fat: 11gCholesterol: 98mgSodium: 136mgPotassium: 40mgFiber: 3gSugar: 16gVitamin A: 617IUVitamin C: 6mgCalcium: 55mgIron: 1mg
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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.