Gluten free Lemon Tart

Gluten free Lemon Tart

No ratings yet
Servings: 8
Calories: 362


  • 3 oz of Dairy free margarine
  • 1 1/2 oz caster superfine sugar
  • Grated zest of 1 lemon
  • 1 large free-range egg
  • 2 oz of rice flour
  • 2 oz maize flour

for the filling

  • 3 large free-range eggs
  • 3 large free-range egg yolks
  • 6 floz lemon juice
  • Zest of 1 lemon
  • 7 oz caster superfine sugar
  • 2 oz Dairy free margarine
  • 2 tablespoons of caster superfine sugar for sprinkling
  • 8 wafer thin slices of lemon halved
  • Extra icing confectioners' sugar for decoration


  • 24 cm (9 1/2 inch) loose-bottomed tart tin, greased and floured Baking parchment (wax paper) and ceramic baking beans
  • Preheat the oven to 200°C (400°F) Gas mark 6
  • Briefly mix the margarine, sugar and grated lemon zest in a food processor.
  • Add the egg and beat for a moment or two.
  • Mix in the flours until it comes together into a dough.
  • Shape the pastry into a ball, wrap in clingfilm (plastic wrap) and chill for 1 hour.
  • Roll out the dough on a floured surface to the shape of the tin.
  • Transfer the pastry to the tin and press into the tin with floured fingers. Trim the edges and prick all over the base of the pastry with a fork.
  • Line the pastry with the baking parchment (wax paper), cover with ceramic beans and bake for 15 minutes.
  • Carefully remove the ceramic beans and baking parchment (wax paper) and cook the pastry in the oven for a further 5 minutes. Set aside to cool.
  • Now make the filling in a food processor. Beat the 3 whole eggs with the 3 extra yolks, lemon juice and zest, and sugar.
  • Transfer to a non-stick saucepan and cook gently over medium heat. Stir frequently and do not allow it to boil.
  • When the mixture is thick, remove from the heat, add the margarine and stir until it has melted.
  • Pour the filling into the pastry shell and chill in the refrigerator for 12 hours.
  • A couple of hours before serving the lemon tart, turn the grill (broiler) on to very hot.
  • Sprinkle the extra sugar over the lemon filling and decorate with the lemon slices.
  • Grill (broil) for about 6 - 8 minutes until the tart is browned but not scorched.
  • Chill the tart again until needed.
  • To serve, slide the base off the tin onto a serving dish and decorate the tart with a sprinkling of extra sifted icing (confectioners') sugar.
Calories: 362 kcal
Carbohydrates: 48 g
Protein: 5 g
Fat: 18g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 155 mg
Sodium: 182 mg
Potassium: 120 mg
Fiber: 1 g
Sugar: 34 g
Vitamin A: 873 IU
Vitamin C: 19 mg
Calcium: 42 mg
Iron: 1 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating