Gluten-Free Lemon Tart with Almond Flour Crust

This delicious Gluten-Free Lemon Tart is made with a sweet and tangy lemon curd filling, surrounded by a honey-sweetened almond flour tart shell, and topped with homemade whipped cream! This tart is the perfect summer dessert for all the lemon lovers out there!

aerial view of a gluten free lemon tart on a plate with silver forks on the left and a knife on the right, adjourned by 3 lemons

This healthy lemon tart recipe is perfect for those warm Summer days and special occasions. This sweet creamy custard has a rich lemon flavor that pairs lovely with freshly made whipped cream, or a light dusting of powdered sugar.

aerial view of a gluten free lemon tart with whipped cream piping around the edges, adjourned by 2 lemons, silverware and a piping bag

Gluten-Free Lemon Tart Ingredients

This tart is made with simple easy wholesome ingredients including fresh lemon juice, lemon zest, eggs, sugar, butter, coconut oil, almond flour, and salt. 

Lemon Filling:

Fresh Lemon Juice: This will help produce the best lemon flavor. Look for large bright colored lemons.

Lemon Zest: The zest gives this lemon filling extra tang, which helps balance with sweetness.

Organic Sugar: Organic sugar pairs lovely with the zest, giving the tart the perfect balance of sweetness.

Whole Eggs and Egg Yolks: The balance of both whole eggs and egg yolks provide structure and richness to the tart.

Chilled Butter: Chilled butter is key for an ultra-creamy tart. For a dairy-free option use non-dairy Earth Balance Butter Sticks.

Salt: This helps bring out the sweetness.

Almond Flour Tart Shell:

Almond Flour This gives a slightly nutty flavor which compliments the lemon flavor.

Coconut Oil: Helps hydrate and bind the ingredients together.

Honey: The honey provides just a touch of sweetness to the tart. You can substitute sugar, coconut sugar, or maple syrup.

Egg: Helps bind the ingredients together.

Salt: Helps bring out the sweetness in the crust.

gluten free lemon tart on marble slab cut into slices half the tart missing knife with lemon filling near by

How to Make Gluten-Free Lemon Tart

Tart Shell Instructions

The best part of this almond flour crust recipe is the no chill time! However, you could also use your favorite pie crust recipe, chocolate crust recipe, or graham cracker crust recipe instead.

  1. Preheat the oven to 350°F.
  2. Combine all of the ingredients in a medium bowl or food processor, and mix until everything until fully incorporated. When using a food processor, add everything together and pulse until a large ball of dough is formed.
  3. Add the crust to a well-greased 9-inch tart pan with removable bottom, pushing the crust into the sides and bottom. The coconut oil tends to be a bit greasy when using your hands. A trick I use to help even out the crust is to place a piece of parchment paper over the top and use the parchment paper to push the crust into the bottom of the pan and the sides, smoothing out the crust.
  4. Once the crust is formed into the pan, poke several times with a fork and bake for 10-12 minutes, or until golden brown.
  5. Remove the crust from the oven and set it aside to cool, while making the filling. The crust will be slightly puffy upon removal but will sink back down into the pan after sitting for several minutes.

Lemon Filling Instructions

This is such a great recipe, using simple ingredients. Follow my tips and tricks for the best tart outcome!

  1. In a medium-sized saucepan, whisk together the eggs, egg yolks, sugar, lemon zest, and salt until light and creamy. Slowly whisk in the lemon juice.
  2. Turn the burner to a medium-low heat setting, and continue to whisk the lemon filling until it reaches 165°F. This will take between 5-8 minutes. Once the curd starts to bubble and thicken, coating the back of a spoon, remove from the heat.
  3. Place a stainless steel fine mesh sieve over a bowl with the cold butter and carefully pour the lemon filling into the sieve to strain any cooked eggs and zest. Use a spatula to help press it through the sieve, and tap the sieve every once in a while to push through any excess filling. Occasionally wash out the bottom of the sieve, discarding any zest that clogs the mesh, and continue the process until all the filling is strained. You should have about 2 cups worth of filling.
  4. Whisk together the lemon custard and butter until nice and smooth, then pour the filling into the baked tart crust. Depending on the type of crust you make, it may be beneficial to add a pie shield to avoid the top of the crust from burning.
  5. Lower the temperature of the oven to 325°F.
  6. Place the tart on a baking sheet to allow for easy retrieval, and bake the tart for 15-20 minutes. The tart should be slightly wobbly, but not puffy or cracked.
  7. Remove the tart from the oven and allow it to rest at room temperature for 1 hour. Then place the tart in the refrigerator for at least 4 hours to chill. For best results, chill overnight.
  8. Prior to serving, remove the shell from the tart pan and top with freshly made whipped cream, fresh berries, or lightly dust with powdered sugar.
  9. Keep refrigerated until ready to serve.

gluten free lemon tart slice on a plate with a fork

Frequently Asked Questions

How to store lemon tart?

Store the tart in an airtight container or wrapped tightly in aluminum foil for up to 3 days in the refrigerator.

What the best size tart pan?

The recipe is made for a 9-inch tart pan with removable bottom. You could also make the same recipe in a 9-inch pie dish, but the slices will be harder to remove.

Why won’t my filling set?

The key is getting the water and fat ratio balanced, so make sure to properly measure the ingredients. You also want to make sure to cook the curd long enough in the saucepan prior to baking.

gluten free lemon tart slice view from the front, tip of the slice is on a fork

For More Tasty Dessert Recipes, Check out the Links Below:

Gluten-Free Pecan Pie (Dairy-Free) No Corn Syrup!

Gluten-Free Lemon Loaf (Dairy-Free)

The BEST Gluten-Free Pumpkin Pie (Dairy-Free)

 

Gluten-Free Lemon Tart with Almond Flour Crust

Recipe Author : Rebecca Taig
This delicious Gluten-Free Lemon Tart is made with a sweet and tangy lemon curd filling, surrounded by a honey-sweetened almond flour tart shell, and topped with homemade whipped cream! This tart is the perfect summer dessert for all the lemon lovers out there!
5 from 1 vote
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 40 mins
Chill Time 4 hrs
Total Time 5 hrs 10 mins
Servings 10 people
Calories 416 kcal

Ingredients
  

Almond Flour Crust

  • cups almond flour (250 grams)
  • 1/3 cup coconut oil, unsalted butter, or ghee (melted)
  • 1 large egg
  • 2 tablespoons honey
  • 1/4 teaspoon salt

Lemon Filling

  • 4 large eggs
  • 2 large egg yolks
  • 1 cup sugar
  • 3/4 cup lemon juice, freshly squeezed (about 6 lemons)
  • Zest 2 large lemons
  • 1/8 teaspoon salt
  • 1/3 cup cold butter

Instructions
 

Make The Crust

  • Preheat the oven to 350° F.
  • Combine all of the ingredients in a medium sized bowl or food processor, mixing until everything until fully incorporated and a ball of dough is formed.. When using a food processor, add everything together and pulse until a large ball of dough is formed.
  • Add the crust to a well-greased 9-inch tart pan with removable bottom, pushing the crust into the sides and bottom. The coconut oil tends to be a bit greasy when using your hands. A trick I use to help even out the crust is to place a piece of parchment paper over the top and use the parchment paper to push the crust into the bottom of the pan and the sides, smoothing out the crust.
  • Once the crust is formed into the pan, poke several times with a fork and bake for 10-12 minutes, or until golden brown.
  • Remove the crust from the oven and set it aside to cool, while making the filling. The crust will be slightly puffy upon removal but will sink back down into the pan after sitting for several minutes.

Make The Filling

  • In a medium-sized saucepan, whisk together the whole eggs, eggs yolks, sugar, lemon zest and salt until light and creamy. Then slowly whisk in the lemon juice.
  • Turn the burner to a medium-low heat setting, and whisk the lemon filling until it reaches 165° F. This will take between 5-8 minutes. Once the curd starts to bubble and thicken, coating the back of a spoon, remove from the heat.
  • Place a stainless steel fine mesh sieve over a bowl with the cold butter and carefully pour the lemon filling into the sieve to strain any cooked eggs and zest. Use a spatula to help press it through the sieve, tapping the sieve every once in a while to push through any excess filling. Occasionally wash out the bottom of the sieve discarding any zest that clogs the mesh, and continue the process until all the filling is strained. You should have about 2 cups worth of filling.
  • Whisk together the lemon custard and butter until nice and smooth, then pour the filling into the baked tart crust. Depending on the type of crust you make, it may be beneficial to add a pie shield to avoid the top of the crust from burning.
  • Place the tart on a baking sheet to allow for easy retrieval, and bake the tart at 325° F for 15-20 minutes. The tart should be slightly wobbly but not puffy or cracked.
  • Remove from the oven and allow the tart to sit at room temperature for 1 hour. Then place the tart in the refrigerator for at least 4 hours to chill. For best results, chill overnight.
  • Keep the tart refrigerated until ready to serve. Prior to serving, remove the shell from the tart pan and top with freshly made whipped cream, fresh berries, or lightly dust with powdered sugar.

Nutrition

Serving: 1sliceCalories: 416kcalCarbohydrates: 31gProtein: 10gFat: 31gSaturated Fat: 12gTrans Fat: 1gCholesterol: 146mgSodium: 179mgPotassium: 61mgFiber: 3gSugar: 25gVitamin A: 374IUVitamin C: 7mgCalcium: 81mgIron: 2mg
Keyword gluten free, gluten free dessert, gluten free tart
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About Me

Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.

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