News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Lemon Tart

Who doesn’t love a classic lemon tart? My chocoholic kids perhaps. They haven’t enjoyed my lemon tart recipe trials as much as my friends and I have. This is the style of lemon tart my mum likes – not too creamy with plenty of citrus tang. I found out through trial and error that the recipe works without any cream in the filling. Ok I forgot. I had been working to reduce the level of cream in the filling and on one occasion the tart was in the oven before I realised I’d left out the cream. It results in a smaller, more lemony tart, still delicious. This one has a lovely gluten free sweet polenta pastry crust, perfect with lemon curd. The pastry can also be used for other sweet slices and tarts.

Sweet Polenta Pastry
250 grams GF plain flour
100 grams fine polenta
110 grams caster sugar
110 grams soft brown sugar
1 teaspoon xanthan gum
130 grams butter, chopped
1 teaspoon cold water
1 egg, plus 1 extra egg, lightly beaten for egg wash

Lemon filling
5 eggs
140 grams caster sugar
2 tablespoons lemon rind
125 ml freshly squeezed lemon juice, strained
150 ml cream

Pastry: Sift flour, polenta and xanthan gum, add to food processor. Add sugars and pulse briefly to combine. Add butter and process till mixture resembles crumbs. Add the egg and continue to pulse until the pastry just comes together, adding the teaspoon of cold water only if required. Place pastry dough on a piece of plastic wrap lightly dusted with GF flour and using hands gently shape into a disc. Cover with wrap and chill for 30 minutes.

Preheat oven to 170℃. Grease a tart tin (I used 24cm round tin).
Place chilled pastry on a piece of plastic wrap and roll till 2-3 mm thick, dusting rolling pin with a little GF flour if sticking.  Line tart tin with pastry and prick the base several times with a fork. Cover with foil or baking paper and fill with pastry weights. Bake blind for 15 minutes. Remove the baking paper and weights. Brush lightly with egg wash, sealing all the little holes.  Bake for a further 5 minutes until base is dry. Set aside.

Reduce the oven temperature to 150℃.

Filling: In a bowl, whisk the eggs and caster sugar until pale and creamy. Gently whisk in the other ingredients until combined. Pour into pastry case and bake for 40 minutes until just set in the middle.

Cool tart in tin and serve at room temperature with a dusting of icing sugar. If you prefer, the tart can be sprinkled with caster sugar and placed under a very hot grill to produce a glazed finish. Watch carefully as the sugar melts and turns brown, do not to burn!

Note: If using a springform tin, you can line tin with a sheet of baking paper to avoid the filling leaking.

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