Lemon tarts are a love of mine. I love lemon tarts for desserts, and if I could eat them all day, I would! Check out this simple gluten-free lemon tart that I like having when I have special people over at my house.
Gluten-Free Lemon TartPrint Recipe
- Pastry Ingredients
- 225 grams of gluten-free plain flour
- 2 tablespoons of icing sugar
- 1/2 teaspoon of xanthan gum
- 1/4 teaspoon of salt
- 115 grams of butter
- 1 egg, beaten
- 2 tablespoons of cold water
- Baking beans
- Filling Ingredients
- 3 eggs
- 100 grams of caster sugar
- 142 ml of double cream
- Zest and juice of 3 lemons (I suggest you cut your zest up really finely)
- Preheat your oven to 180 degrees Celsius. Grease your preferred tin. (Try and get a loose-bottomed one for your own sake)
- Place flour, xanthan gum, sugar and salt in a bowl, then add the butter and rub it with your fingers until it looks like breadcrumbs.
- Make a well in the middle of your mix, add your eggs and water, then mix it with your hands again. It then forms a lovely dough. Knead it on a floured surface. Wrap in clingfilm and put it in the fridge for 20-30minutes.
- This is the bit I didn’t wait for. I put mine in our little blast freezer for 10 minutes. Worst idea ever. Just be patient. Trust me.
- Roll your pastry out to about 3 millimetres and place it into your tin. Scrunch up some greaseproof paper and add baking beans. Bake your case for about 12 minutes until it’s golden. Remove your baking beans and paper.
- Beat your eggs and then add the other ingredients; beat well until smooth.
- Pour into your pastry case right up near the top.
- Put the pastry back into the oven at 180 degrees Celsius and bake for up to 20 minutes. It can take less time if you put your mix into the hot tin right away (Mine took about 16 minutes doing this). It should be springy in the centre (or wobbly).
- Leave it to cool in the case for 20-30 minutes, and then when you take it out, leave it for another 20 minutes.