• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home / Recipes / Desserts

    Gluten-Free Luscious Lemon Tart

    Leave a Comment

    Gluten-Free Luscious Lemon Tart

    The Lemon Tart recipe that restored A Girl Defloured's faith in gluten-free baking. We're not kidding.

    Baked GoodsDesserts

    Share

    Jump to Recipe Print Recipe

    This gluten-free Luscious Lemon Tart recipe encases divine lemon curd in a flaky, buttery crust. It's sure to be a new favorite - assuming you're a lemon lover.

    Jump to Recipe

     

    There was a time after my diagnosis with Celiac Disease where I was certain–certain–that good sweets were behind me. I cried. A lot. (Just ask my family). I cried for my Nana’s pancakes and shortbread cookies that would never cross my lips again. I cried for my favorite boxed spice cake that I ate every year on my birthday. I cried for the frangipane tart that we had each Thanksgiving. I cried for Girl Scout Cookies (even though I don’t really love them all that much). I cried for crisp apple pie from Bloomingcamp Ranch. I cried for hot apple cider doughnuts fresh from the fryer. And for waffles. I was insufferable. (Just ask my family).

    But on a trip to Anthropologie, I discovered a gorgeous little cookbook that I almost didn’t pick up because obviously something that beautiful couldn’t possibly be gluten free. Except it was. IT WAS! Blackbird Bakery Gluten-Free is the work of Karen Morgan, who operated an online bakery and blog by that same name. The photography is amazing…and so are the recipes. One of my favorites is her sweet tart crust that tastes exactly like the tart crust that I used for my frangipane tart each Thanksgiving. You know what? It’s even better. It also can be rolled out and cut into shortbread cookies that taste exactly like my Nana’s recipe!

    Karen helped me restore my confidence in the kitchen. She demystified some of the new flours and ingredients that are used in gluten free baking, and gave me tons of inspirational and unique recipes to try. Her cottage cheese muffins with hickory-smoked bacon and chives are to die for…seriously.

    gluten-free lemon tart recipeI used the tart crust recipe from her cookbook last night to make a lemon tart. It was the perfect way to use up the lemons that were overflowing from my produce bin. The lemon curd filling is divine. It’s sweet, tart and truly luscious (and very difficult not to eat right out of the bowl). When poured into the crisp, buttery tart shell, it makes your mouth sing.

    It was unusual for me to go to such lengths to make dessert on a weeknight…there are many steps involved…but my heart swelled when my teenage son told me, You’re getting really good at this gluten free baking stuff, Mom. I mean, I can’t tell at all! And I cried. I cried because I knew that all was not lost. I cried because gluten free sweets could be just as good as the sweets from the glutenous olden days. I cried because I was so thankful that my son appreciated my efforts in the kitchen. I cried because all this good baking is the reason why I’ve gained 20 pounds since October. And I cried because there were so many damn dishes to do. Make this gluten-free Luscious Lemon Tart and see what I'm saying.

    gluten-free luscious lemon tart recipe

     

    gluten free lemon tart recipe

    Luscious Lemon Tart

    Alison Needham
    This Gluten-Free Luscious Lemon Tart is full of divine lemon curd in a buttery crust. It’s sure to be a new favorite – assuming you’re a lemon lover.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Resting 15 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 700 kcal

    Ingredients
      

    For the Crust:

    • ¾ cup plus 2 tablespoons tapioca flour plus more for dusting (also called tapioca starch)
    • ¾ cup non-GMO cornstarch
    • ¼ cup sweet rice flour or glutinous rice flour
    • ⅓ cup plus 1 tablespoon millet flour
    • Pinch kosher salt
    • 1 ½ teaspoons guar gum
    • 1 cup confectioners' sugar
    • 1 cup 2 sticks cold butter, cut into cubes
    • 1 large egg plus one egg yolk, beaten

    For the Lemon Curd:

    • 3 lemons
    • 1 ½ cups sugar
    • ¼ pound unsalted butter room temperature
    • 4 extra-large eggs
    • ½ cup lemon juice 3 to 4 lemons
    • Pinch kosher salt
    • 2 pints of fresh raspberries for garnish

    Instructions
     

    • Make the tart crust. Place tapioca flour, cornstarch, sweet rice flour, millet flour, salt, guar gum and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat lightly to combine. Add the butter, and mix on medium speed until the mixture becomes pebbly. Add the eggs and beat just until the mixture turns on itself. Turn out onto a board that's been lightly floured with tapioca flour and knead for one or two turns. Flatten dough into a disk, wrap in plastic and refrigerate for at least 2 hours (it can be stored for a few days in the fridge).
      making gluten-free luscious lemon tart crust
    • Remove dough from fridge and place on a board that's been lightly floured with tapioca flour. Roll out into a 12-inch circle. Using your rolling pin, carefully roll up the dough and transfer to a 9-inch tart pan with a removable bottom. Press dough into the pan, taking care not to stretch too much. Remove excess dough from the edges. Prick dough all over with a fork. Spray the shiny side of a large piece of foil with GF cooking spray and lightly press onto dough. Fill with pie weights (I used a very old one-pound pinto beans). Place pan in the freezer for 30 minutes while you preheat the oven to 375 degrees.
    • Remove from freezer and place directly into the oven. Bake for 20 minutes. Remove the foil and pie weights and bake for an additional 20 minutes or until the crust is lightly golden brown. Remove from the oven and cool completely. (Can be covered tightly and kept at room temperature overnight)
    • Make the lemon curd. Remove the zest from the lemons using a vegetable peeler, taking care to use only the yellow part of the peel, not the white pith. Place into the bowl of a food processor fitted with a steel blade attachment. Add the sugar and pulse until the zest is chopped into tiny bits and thoroughly combined with the sugar. Add the butter and pulse until smooth. Add the eggs, one at a time and pulse until smooth. Add the lemon juice and salt and pulse again.
    • Pour the mixture into a medium saucepan set over low heat. Cook for 10-15 minutes, stirring constantly, until the mixture is quite thick...like a soft-set pudding.
    • Pour the mixture through a sieve into a bowl or pitcher, then pour the warm curd into the cooled tart crust. The curd will set at room temperature, or you can refrigerate for a firmer texture. Top with fresh raspberries, if desired.

    Notes

    Top with any berries you choose!

    Nutrition

    Calories: 700kcalCarbohydrates: 90gProtein: 7gFat: 38gSaturated Fat: 23gCholesterol: 194mgSodium: 246mgPotassium: 306mgFiber: 10gSugar: 59gVitamin A: 1260IUVitamin C: 58mgCalcium: 66mgIron: 2mg
    Keyword gluten-free, tart

    Recipe & Article Courtesy: Alison Needham

     

    best lemon raspberry tart slice

    You May Also Like

    • lemon pancakes
      Gluten Free Vegan Pancakes: Mini Lemon Pancakes
    • flourless chocolate tart with pistachio tart crust recipe
      The Best Recipe For Tart Crust With Nuts (Gluten…
    • gluten free flower shortbread cookies
      Edible Flower Pistachio Gluten-Free Shortbread Cookies
    • Plate of ginger molasses cookies on dark background
      My Excellent Gluten-free Recipe For Ginger Molasses Cookies
    « Is Wine Gluten Free? The Answer from a Gluten-Free Wine-Drinking Foodie.
    Slow Cooker Oats - Try these Steel Cut Apple Spiced Oats from Gina Rau »

    Share

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Let Us Know What You Think Cancel reply

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

    Recipe Rating




    Primary Sidebar

    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

    Featured Recipes

    Glass bottle filled with tomato vinaigrette in front of a salad on a wooden table.

    Tomato Vinaigrette: An Easy Salad Dressing To Try Now

    gluten free coconut layer cake recipe

    The BEST Gluten-Free Coconut Cake

    tomato water

    Tomato Water | The Fresh Tomato Recipe You Didn't Know You Needed

    easy single serving sangria

    Easy Single-Serving Sangria

    SHOP GLUTEN FREE FAVES

    Popular Categories

    • Appetizers + Snacks
    • Beverages
    • Desserts
    • Dining Tips
    • Main Dishes
    • Quick + Easy
    • Salads + Dressings
    • Soups
    • Tips + Tricks

    Footer

    People

    • About Us
    • Meet K.C. Cornwell
    • G-Free Foodie Gluten Free Advocates + Experts

    Business

    • Partnerships
    • Contact
    • Gluten Free Consulting Services
    • Privacy Policy & Disclaimer
    • Links & Cool Stuff

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok

    G-Free Foodie © 2025 · All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.