The Best Gluten Free Lemon Tart Recipe – Silky, Tart & Easy
There is nothing quite like the bright, zesty punch of a classic lemon tart. This Gluten Free Lemon Tart features a crisp, buttery shortbread-style crust and a silky-smooth lemon curd filling that balances sweetness with a bold citrus tang. It’s elegant enough for a dinner party but easy enough for a weekend treat.
Table of Contents
❤️ Recipe Summary
This recipe is designed for success. We use a “press-in” crust, which means no rolling pins or fussy dough handling. The filling is a traditional stovetop lemon curd that is thickened naturally with eggs, ensuring a rich texture without any grainy starches.
Ingredient Notes:
- Gluten-Free Flour: Use a high-quality 1:1 baking flour blend that includes xanthan gum.
- Fresh Lemons: This is the star ingredient. Avoid bottled juice; fresh zest and juice provide the essential aromatic oils.
- Cold Butter: For the crust, ensure your butter is cold to create a flaky, shortbread texture.
- Eggs & Yolks: We use a combination of whole eggs and extra yolks for ultimate creaminess.
Substitutions:
- Dairy-Free: Use a high-quality vegan butter stick and full-fat coconut cream in place of heavy cream (if used in the filling).
- Sugar: You can swap granulated sugar for cane sugar, but honey/maple syrup may change the texture of the curd.
How to Make a Gluten Free Lemon Tart (Step-By-Step)
- Prep the Crust: Mix GF flour, sugar, and cold butter until crumbly. Press firmly into a tart pan.
- Par-Bake: Bake the crust until just golden. This prevents a “soggy bottom.”
- Make the Curd: Whisk eggs, sugar, lemon juice, and zest in a saucepan over medium-low heat.
- Thicken: Stir constantly until the mixture coats the back of a spoon.
- Assemble: Pour the warm lemon curd into the pre-baked crust.
- Chill: Let the tart set in the fridge for at least 4 hours to firm up.
Frequently Asked Questions:
Q: Can I make this in advance? A: Yes! It’s actually better the next day. Keep it chilled until serving.
Q: Why did my lemon curd not thicken? A: Likely the heat was too low or it wasn’t cooked long enough. It needs to reach about 170F to set properly.
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Easy Gluten Free Lemon Tart
Equipment
- 9-inch Tart Pan (with removable bottom)
- Medium Saucepan
- Fine-mesh Strainer (for a silky curd)
Ingredients
For the Crust:
- 1 1/2 cups GF All-purpose flour
- 1/2 cup Powdered sugar
- 3/4 cup Cold butter, cubed
For Filling:
- 3/4 cup Fresh lemon juice
- 1 tbsp Lemon zest
- 3/4 cup Granulated sugar
- 3 Large eggs + 2 egg yolks
Instructions
- Crust: Combine crust ingredients and press into the pan. Bake at 350F for 15 minutes.
- Filling: Whisk juice, zest, sugar, and eggs in a pan. Whisk over medium heat until thickened.
- Strain: Pour curd through a strainer into the crust to remove zest and any cooked egg bits.
- Final Set: Bake for an additional 5 minutes to set the top, then chill.
Notes
- Always use a non-reactive saucepan (stainless steel or glass) when cooking lemon to avoid a metallic taste.
SPECIAL NOTE
The “Silky Secret”: For the most professional finish, once the curd is thickened, whisk in 2 tablespoons of cold butter right before pouring it into the tart shell. This adds a beautiful gloss.
Nutrition
Per Serving (1 Slice – based on 8 slices per tart)
| Nutrient | Amount |
| Calories | 285 kcal |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 115mg |
| Sodium | 145mg |
| Total Carbs | 34g |
| Dietary Fiber | 1g |
| Sugars | 22g |
| Protein | 4g |
Nutrition Disclaimer
Please Note: The nutritional information provided above is an approximate estimate based on standard ingredients. Because gluten-free flour blends vary significantly in their starch-to-grain ratios and calorie counts, these figures may fluctuate. We recommend using a nutritional calculator with the specific brands you have in your kitchen for the most precise data, especially if you are managing a medical condition like Celiac disease or diabetes.
