Gluten Free Lemon Tart


2 Ratings

blind bake @ 190°C, Fan 170°C, 375°F, Gas 5 for 12-15 minutes + 10-12 minutes then reduce to 150°C, Fan 130°C, 300°F, Gas 2 for 20-25 minutes 1 lemon tart Peanuts,Gluten,Wheat,Nuts Vegetarian

About this recipe:

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Serve this delicious lemon tart as a summer desert on its own or with a few summer berries. It can be made in advance and frozen, then simply defrosted for an hour before serving. Cover and refrigerate the spare egg whites to make meringues or gluten free bread on another occasion.


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20cm/8” round tart dish, parchment paper, ceramic baking beans, pastry blender and 2 x mixing bowls


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Gluten Free Sweet Pastry
100g FREEE Plain White Flour
25g icing sugar
pinch of FREEE Xanthan Gum
50g butter
3 egg yolks
butter, for dish

2 eggs
100g caster sugar
100ml lemon juice
150g double cream
icing sugar, to serve
redcurrants, to serve


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Gluten Free Sweet Pastry

  1. Rub some butter around the inside of 20cm/8” tart or flan dish or insert a baking liner and pre-heat the oven.
  2. Measure the flour, icing sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
  3. Cut the butter into small cubes and add them to the bowl.
  4. Using a fork or pastry blender work them together until the mixture resembles fine breadcrumbs.
  5. Separate the egg yolks and whites into separate bowls. Cover and save the egg whites for another occasion. 
  6. Add the egg yolks to the mixing bowl and stir to combine. If it does not do this easily add a teaspoon of water.
  7. Using your hands, gather everything together to form a ball of pastry dough.
  8. Cover and rest for 15 minutes.
  9. Dust the work surface with flour, put the pastry in the middle and sprinkle it with flour.
  10. Roll the pastry out into a circle 5cm/2” larger than your dish and transfer it to the dish OR simply press the dough into the dish using your fingers.
  11. Cut away any pastry that hangs over the edge of the dish. 
  12. Prick the pastry all over with a fork. 

Blind Baking

  1. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
  2. Scatter ceramic baking beans (or rice or flour) over the parchment paper, spreading them all over the surface. 
  3. Bake for 12-15 minutes.
  4. Remove from the oven and carefully lift the parchment paper and contents off the pastry.
  5. Return the pastry to the oven and cook for a further 10-12 minutes without browning too much.
  6. Take the dish out of the oven and leave to cool.


  1. Reduce the oven temperature to 150°C, Fan 130°C, 300°F, Gas 2.
  2. Break the eggs into a mixing bowl and whisk well.
  3. Add the sugar and whisk until the mixture thickens slightly.
  4. Whisk in the lemon juice.
  5. Stir in the cream.
  6. Pour the mixture into the pastry case.
  7. Bake for 20-25 minutes, the filling should be just wobbly.
  8. Turn off the oven, leaving the tart inside for ten minutes.
  9. Remove from the oven and allow to cool.
  10. When cold, chill the tart until required.
  11. Serve the tart with a few berries or dusted with a little icing sugar.

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