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Heavenly Lemon Tart (Gluten-Free)

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Serves 10-15 | Prep Time 90 | Cook Time Crust 20 Min |Tart 15-20

Why I Love This Recipe

Growing up in Southern & Northern California, I always had several citrus trees on our property. Twice a year my grandmother would come stay at my home for a few weeks and we would do nothing but canning, baking and more baking! Throughout the years my grandmother, mom and I made several recipes that have been passed down from my great-grandmother, great-aunts and other family members. My great-grandmother Anna won a Betty Crocker Cook-off in the 1950′s and yes I will be writing a blog post on this with soon including the original newspaper clip!

With having access to fresh citrus pretty much year round, we always had so many lemons we did not know what to do with them! However, my grandmother was always so creative in the kitchen. From lemon curd to lemon crumble bars and every lemon dessert you can think of in between, my grandmother had a recipe for it! My favorite however was her lemon tart. It was the perfect balance of creamy sweet goodness, but tart enough to make your mouth pucker with every bite!

Submitted by: "Rachelle King - Blinded by the Bite!"

Ingredients You'll Need

Tart Crust

2 Tablespoons finely grated lemon zest
1/2 Cup of unsalted butter (1 stick)
1 3/4 Cups of gluten-free almond flour
1 Pinch of Salt (small)
1/4 Cup of palm sugar

Tart Filling

2 Tablespoons finely grated lemon zest
6 Large eggs
1 Cup fresh squeezed lemon juice
1 Pinch of Salt (small)
1 Cup of palm sugar
1/2 Cup heavy whipping cream


Preheat oven to 350° F. Zest 6-8 medium size lemons as this will yield enough lemon zest for both the tart crust and the tart filling. Next in a sauce pan, slowly melt butter (1 stick) over a medium low heat. Add 2 tablespoons of lemon zest to butter, allowing lemon zest to infuse butter. Once butter is fully melted, let stand for 5-10 minutes on low heat.

In the mixing bowl, add in 1 3/4 cups of almond flour, 1/2 cup of sugar, and pinch of salt blending together on low in mixer. Slowly drizzle butter mixture into mixer until fully incorporated. Place tart crust mixture into 11″ tart pan, spreading it evenly across the bottom of the tart pan. Lightly press tart crust mixture with your fingers, working crust up on side wall of tart pan and along the bottom of the pan. Bake crust for approximately 15-20 minutes or until golden brown. Each oven varies so you’ll want to keep an eye on the crust. Allow to cool on a rack while preparing the tart filling.

Place 1 cup of sugar and 2 tablespoons of lemon zest in food processor, blending until lemon zest is finely ground and fully incorporated into the sugar. Add eggs, lemon juice, salt and lemon sugar mixture into the mixing bowl, mixing on medium high until smooth. Transfer mixture into a bowl and set aside. Wash mixing bowl, rinsing with cool water so as to ensure the mixing bowl is not hot. Add 1/2 cup of heavy cream into mixing bowl, whipping cream on medium high until it forms soft peaks. Remove bowl from mixer and with a spatula, slowly add in mixture set aside into the cream, being careful not to over mix.

Next place 11″ tart pan onto a baking sheet and pour tart filling into baked tart shell just below the top of the tart crust. If you don’t have a steady hand, pull out oven rack placing the baking sheet onto the rack and then pouring mixture into the tart pan.

Bake tart for 15-20 minutes, checking at the 15 minute mark. With using palm sugar the top of the tart will develop a light brown top. Using a toothpick, stick into the center of the tart to check if tart has fully set-up. If tart is not fully set-up, bake for another 5 minutes and/or until top of tart is golden brown. Remove tart from oven and allow to cool on wire rack. Depending upon when you plan on serving, you can serve warm or refrigerate until ready to serve. Before serving sift confectioners’ sugar generously over the top of the lemon tart, cut into wedges (10-15 wedges) and serve.

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