Sweet, tart, and with flaky gluten free pastry, this is everything you want in a lemon-based dessert. Absolutely delicious, this recipe is a snap to put together, using a food processor for both the base and the filling. Talk about convenience! If you can’t find Meyer lemons, a cross between a lemon and an orange, regular lemons work just as well.
This recipe is adapted from gluten free lemon bars a recipe so extraordinarily good, all I needed was an excuse to make them again, and make some adjustments to turn it into what truly is a divine tart.
If you don’t have a food processor you could certainly make the base by hand, and use a mixer for the filling. Machines in the kitchen really are a convenience, not a necessity. (FYI I’ve just recently purchased this machine, to replace my last one that went kaput years ago!)
Once the pastry base is mixed and pressed into the pan, it’s a matter of partially baking it, while you proceed with the filling. I used a different GF flour blend for this recipe, calling on the wonderful mix gf flour blend from America’s Test Kitchen which is now a staple in my kitchen. Perhaps you have a favourite GF flour mix/blend you could sub in? If you do, please tell us about it in a comment.
Next up…? Mix the filling and pour into the par-baked base. Carefully transfer to the oven, as it will be quite full; the tart pan I used was approx 9.5 inches. I’m not sure if they make different sizes but if yours is a little smaller, hold back on some of the filling. You can see how high it is in the pan, in the photo below. The next photo is the tart, just out of the oven.
It will puff up slightly when baking, but come back down when cooled. The tart does need to be chilled to set properly for cutting – a couple of hours should do it.
Before serving, a pretty dusting of icing sugar is all that’s needed to decorate. The luscious, sweet & tart filling, combined with the flaky pastry – yes, it is gluten free – really does stand on its own. Convenience, simplicity and a bright, citrus taste… what more could you ask for in a lemon dessert!
Gluten Free Meyer Lemon Tart
Sweet, tart, and gluten free, this absolutely delicious recipe is easy to put together using a food processor - for both the base and the filling. Convenience, simplicity and a bright, citrus taste… what more could you ask for in a lemon dessert!
- 1/4 cup unsweetened, shredded coconut, toasted
- 3/4 cup gluten free all purpose flour mix
- 2 tablespoon white sugar
- 1/8 teaspoon Kosher salt
- 2 large egg yolks
- 1/4 cup (1/2 stick) unsalted butter, chilled and cut into pieces
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 4 large eggs
- 1 1/2 cups white sugar
- 2 tablespoons finely grated lemon zest
- 1/2 cup Meyer lemon juice (or use regular lemons) approx. 5 needed
- 2 tablespoons gluten free all purpose flour mix
- 1 teaspoon gluten free baking powder
- 1 teaspoon, approx. icing sugar, to sift over for garnish
Preheat oven to 350°F.
Lightly spray a 9” tart pan with removable bottom, set aside.
Toast coconut in a small dry skillet over medium heat, stirring occasionally, until golden brown 3 - 5 minutes. Set aside to cool.
Pulse flour, sugar and salt in a food processor just to combine. Add coconut, egg yolks, butter and extracts, process just until dough starts to form. Empty into the tart pan and press into bottom. Bake until golden brown, approx. 15 minutes. Remove from oven and set aside
While crust is baking, process eggs, sugar, lemon zest, lemon juice, flour & baking powder in a food processor until smooth. Pour filling into warm crust and bake until filling is beginning to brown at the edges and is just set in the center, 20 - 25 minutes. Transfer pan to a wire rack and let cool. Chill until cold, at least 2 hours. Just before serving, dust with icing sugar.
*if you can't find Meyer lemons, this would still be dee-lish with regular
** use either the America's Test Kitchen flour blend, link in the post, or your own fave, if you have one