Gluten-Free Lemon Tart
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.
Equipment
- 1 sheet of greaseproof paper (for blind baking)
Ingredients
Pastry Ingredients
- 1 ¾ cups gluten-free plain flour
- 2 tablespoons icing sugar powdered sugar
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ½ cup unsalted butter cold, cubed
- 1 large egg beaten
- 2 tablespoons cold water
Filling Ingredients
- 3 large eggs
- ½ cup caster sugar superfine sugar
- ⅔ cup double cream heavy cream
- 3 large lemons zest and juice, zest finely chopped and juice strained
Instructions
Pastry Instructions
- 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 20-30 minutes.
- Remove the dough from the fridge after 20-30 minutes. It should be firm but still pliable enough to roll. Avoid using a freezer to speed this up — the dough becomes too brittle and will crack when rolling.
- Roll the pastry out on a lightly floured surface to about 3mm (1/8 inch) thickness. Carefully drape it over your 9-inch (23cm) loose-bottomed tart tin and press gently into the edges. Trim any excess pastry hanging over the rim.
- Scrunch up some greaseproof paper and add baking beans. Blind bake the pastry case for 12-15 minutes until the edges are lightly golden. Remove the greaseproof paper and baking beans, then return to the oven for a further 5 minutes to dry out the base.
Filling Instructions
- In a large bowl, whisk the eggs and caster sugar together until combined. Add the double cream, lemon zest, and strained lemon juice. Whisk gently until smooth — avoid over-beating as too many air bubbles will prevent a silky set.
- 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). The filling is done when the edges are set but the centre still has a gentle wobble — like a barely-set panna cotta. It will firm up fully as it cools.
- Leave it to cool in the case for 20-30 minutes, and then when you take it out, leave it for another 20 minutes.
Nutrition
Calories: 394kcalCarbohydrates: 47gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 146mgSodium: 122mgPotassium: 140mgFiber: 2gSugar: 14gVitamin A: 790IUVitamin C: 22mgCalcium: 45mgIron: 1mg
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