If you love lemon desserts, this Gluten Free Lemon Tart is going to be your new favourite. It’s bright, silky, and perfectly tangy, the kind of dessert that wakes up your taste buds in the best way. The filling is smooth and lemony with just the right balance of sweetness and citrus, all tucked inside a buttery gluten free tart crust that bakes up beautifully crisp.
I love this tart because it looks fancy and elegant, but it’s actually incredibly simple to make. No complicated steps, no special equipment, just whisk, bake, chill, and enjoy. It’s the perfect dessert for spring, summer, holidays, or honestly any time you’re craving a fresh, vibrant treat. Especially when Chris asks what I am going to bake next, and asks if I have posted a lemon tart on my blog yet…. It is that good!
why do you coat the inside of the tart shell?
This is a great tip to avoid any soggy bottom tarts. I have ate tarts a week old and they still have a crisp shell! When the tart shell is fully cooled, you will brush on the inside of the tart shell melted white chocolate. You do not taste the white chocolate but it seals everything in. I then place it aside while I prepare everything else, so it has time to dry before I put the filling in.
ingredients
- Tart Shell: Here is my recipe. It is super easy to bake and very forgiving.
- White Chocolate: To coat the tart shell inside with before pouring in the lemon so you do not get a soggy bottom.
- Sugar
- Lemons
- Eggs
- Lemon Juice
Tools
- Tart Shell or Ring
- Pastry Brush
Storing
Store the lemon tart in the fridge for up to 3–4 days. The bottom will not get soggy, because we coat the inside with white chocolate to keep that crisp bottom.
If you want to make it ahead, you can:
- Bake the crust the day before and store it covered at room temperature.
- Chill the fully assembled tart overnight.
Gluten Free Lemon Tart
Ingredients
Tart Shell
- 245 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 75 Grams Icing Sugar
- 35 Grams Almond Flour
- 1 Gram Salt
- 145 Grams Room Temperature Butter
- 1 Egg
- 1 Splash of Vanilla
- 50 Grams White Chocolate
Lemon Filling
- 220 Grams Sugar
- 3 Lemons – Zested
- 4 Eggs
- 170 Grams Lemon Juice
- 300 Grams Butter
Instructions
Lemon Filling
- In a glass bowl, add sugar and lemon zest together. Rub this mixture between your fingers until the sugar is light yellow.220 Grams Sugar, 3 Lemons – Zested
- Whisk in lemon juice and eggs together.4 Eggs, 170 Grams Lemon Juice
- In a double broiler, add this glass bowl on top. Whisk this mixture for about 20 minutes until it becomes thicker and reaches 175F.
- Remove it from the heat, and strain it through a sieve into a clean glass container.
- Mix in the butter until it is all incorporated.300 Grams Butter
- Cover with plastic wrap touching the top of the lemon cream to avoid a skin. Put it into the fridge for at least 4 hours until it is set.
Tart Shell
- In the bowl of a stand mixer, mix the butter on medium speed to start creaming it together.145 Grams Room Temperature Butter
- Add in the egg. It is going to look separated, but continue beating it until incorporated.1 Egg
- Add in the flour, icing sugar, almond flour, salt and vanilla. Mix until it fully comes together into a dough.245 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 75 Grams Icing Sugar, 35 Grams Almond Flour, 1 Gram Salt, 1 Splash of Vanilla
- Remove the dough from the stand mixer and wrap it in plastic wrap and place in the fridge for 30 minutes.
- Pull the dough from the oven. Using a tiny bit of gluten free flour to help it from sticking to your work surface, roll out the dough to the thickness of a pie dough. Lift the tart pastry and place it into the tart ring that is on a prepared baking sheet. Ensure it is pressed into the bottom and the sides of the tart ring. If there is a hole, it is easy to patch it with the cut off pastry.
- Prick the bottom of the tart shell to let air escape.
- Place the tart shell back into the fridge while the oven is preheating.
- Preheat the oven to 400F.
- Place the cold tart shell on a baking sheet, and bake for 20 minutes. Remove it from the oven and let it cool inside the tart ring until completely cooled.
Assembly
- In a microwaveable dish, place white chocolate into the dish and heat it up until fully melted.50 Grams White Chocolate
- Using a pastry brush, brush the inside of the tart shell with the white chocolate. You do not need to use all of it as long as the sides and bottom are covered.
- Remove the lemon filling from the fridge. Pour the entire thing into the prepared tart pan. Even it out so it is smooth.
- Place it back into the fridge until you are ready to serve. Before serving, remove it from the tart shell.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
