Last Updated on June 27, 2023 by My Back Kitchen
Indulging in a deliciously tangy and refreshing lemon tart is a treat for the senses. For those who follow a gluten-free lifestyle, there’s no need to miss out on the delightful experience. The luscious lemon filling is the heart of this lemon tart. Its bright, citrusy flavor and creamy texture will leave you craving for more.
With our recipe, you can savor the vibrant flavors of zesty lemons while embracing a gluten-free lifestyle. The tender gluten free pastry provides a delightful texture that perfectly complements the tangy and creamy lemon filling. Whether you’re hosting a special gathering, celebrating a milestone, or simply treating yourself to a heavenly dessert, this gluten-free lemon tart will undoubtedly impress.
When it comes to topping your gluten-free lemon tart, the options are endless. You can keep it simple and elegant by dusting the tart with a light sprinkling of powdered sugar. Alternatively, you can add a touch of sophistication by garnishing it with fresh berries such as raspberries, blueberries, or sliced strawberries. For an extra burst of citrus flavor, consider adding a few curls of lemon zest on top. If you’re feeling adventurous, a dollop of whipped cream or a scoop of vanilla ice cream can complement the tartness of the lemon filling perfectly. Get creative and let your taste buds guide you as you personalize your lemon tart with toppings that will elevate its visual appeal and add an extra layer of deliciousness.
So, gather your ingredients, preheat your oven, and embark on a journey of citrus-infused delight. From the first bite to the last, experience the harmonious balance of flavors and textures that make this gluten-free lemon tart a true culinary treasure. Delight in the tangy goodness and enjoy a dessert that is both gluten-free and utterly scrumptious.
-MBK
Gluten Free Lemon Tart
Ingredients
- 1 Gluten Free Sweet Tart Pastry 9- to 9½-inch
- 7 large egg yolks plus 2 large whole eggs
- 1 cup granulated sugar 7 ounces
- ⅔ cup lemon juice from 4 to 5 medium lemons
- ¼ cup grated lemon zest
- pinch table salt
- 4 tablespoons unsalted butter cut into 4 pieces
- 3 tablespoons heavy cream
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Place tart pan with shell on cookie sheet.
- In medium non-reactive bowl, whisk together yolks and whole eggs until combined, about 5 seconds. Add sugar and whisk until just combined, about 5 seconds. Add lemon juice, zest, and salt; whisk until combined, about 5 seconds. Transfer mixture to medium non-reactive saucepan, add butter pieces, and cook over medium-low heat, stirring constantly with wooden spoon, until curd thickens to thin saucelike consistency and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour curd through single-mesh stainless steel strainer set over clean non-reactive bowl. Stir in heavy cream; pour curd into warm tart shell immediately.
- Bake until filling is shiny and opaque and until the center 3 inches jiggle slightly when shaken, 10 to 15 minutes. Cool on wire rack to room temperature, about 45 minutes. Refrigerate until ready to serve. Cut into wedges and enjoy!