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Gluten Free Lemon Tart

Ingredients

For the pastry:

  • 180 g Gluten free plain flour
  • ½ tsp Xanthan gum
  • 90 g Butter
  • 1 Egg yolk
  • 75 ml Cold water
  • 50 g Icing sugar

For the lemon filling:

  • 125 ml Lactose-free cream
  • 5 Eggs
  • 225 g Caster sugar
  • 4 Lemons (juice & zest)
  • Icing sugar to serve

Instructions

  • Mix together the flour, butter, xanthan gum and icing sugar in a large bowl and rub between your fingers to form breadcrumbs.
  • Add the egg yolk and water and mix until it forms a pastry dough.
  • Cover in cling film and chill for 20 minutes.
  • Preheat your oven to gas mark 6 or 200 degrees celsius.
  • Grease a 23cm (9") tin with a removable base and cut out a circle of baking paper to fit the base. Place inside the tin.
  • Roll out your pastry on a floured surface until it is larger than your tin. Carefully place this inside the tin and press lightly into the corner and sides. If any cracks form, press these back together with your fingers or use the pastry overhang for repairs.
  • Line the pastry base with baking paper, fill with baking beans (so that they are firmly pushing against the sides) and bake for 10 minutes. I sometimes find gluten free pastry tends to cook a little quicker so keep an eye on it.
  • Remove the beans and put the pastry to one side to cool while you prepare the filling. Lower the oven temperature to gas mark 3 or 170 degrees celsius.
  • Whisk the eggs in a large bowl. Add the lactose-free cream, caster sugar, and zest and juice of all of the lemons, and whisk this together.
  • Pour into the pastry base until it nears the top (if it looks like it will spill, place it onto the oven shelf and pour the rest in so it doesn't overflow).
  • Bake for 35-40 minutes until it is set, with a very slight wobble.
  • Leave to cool. Using a small cup or mug placed underneath, remove the tin and place the lemon tart onto a serving plate. Dust with icing sugar to serve.