gluten free, dairy free, lemon tart
Looking for inspiration for an Easter dessert? Try this delicious gluten free and dairy free Lemon Tart from my book, The Ultimate Gluten Free, Dairy Free Collection. I came up with this recipe during summer months, when the sun was shining blissfully, and it’s a wonderful dessert to make for warm, sunny days. The tangy lemon balances with the creamy, sweet filling, and the pastry holds together really well and crumbles in your mouth. It’s such a simple recipe, but looks really impressive. Try this today!
Gluten Free & Dairy Free Lemon Tart
Prep time
Cooking time
Total time
Looking for inspiration for an Easter dessert? Try this delicious gluten free and dairy free Lemon Tart. Full of mouthwatering flavours of tangy citrus, and creamy sweetness. It's such a simple recipe to make but looks really impressive!
Author: Grace Cheetham
Recipe type: Dessert
Cuisine: British
Serves: 6–8
Ingredients
- 6 eggs
- 250g/9oz/11⁄4 cups caster (superfine) sugar
- 200ml/7fl oz/3⁄4 cup plus 2 tbsp dairy free cream
- zest and juice of 4 lemons
- icing (confectioner’s) sugar, for dusting
- FOR THE PASTRY:
- 200g/7oz/12⁄3 cups Sweet Shortcrust Pastry Mix
- 50g/13⁄4oz/1⁄4 cup caster (superfine) sugar
- 80g/23⁄4oz/1⁄3 cup dairy free margarine, chilled and
- chopped into pieces, plus extra for greasing
- 2 egg yolks, beaten, plus a little egg white if needed
Method
- For the pastry, sift the sweet shortcrust pastry mix into a large mixing bowl, add the sugar and mix well. Add the margarine and, using an electric mixer, blend until the mixture resembles breadcrumbs. Add the egg yolks and blend for 20–30 seconds until the mixture comes together to form a sticky dough. If it is too dry, add a little of the egg white. Shape the pastry into a ball, wrap it in cling film (plastic wrap) and chill in the fridge for 30 minutes. Preheat the oven to 180°C/ 350°F/gas 4 and grease a 20 x 30cm/8 x 12in loose-based tart tin (pan) with margarine.
- Put the dough between two pieces of baking parchment. Using your hands, flatten the dough into a rough square shape. Using a rolling pin, roll out the dough to a rectangle about 4mm/1⁄8in thick and slightly larger than the tart tin to allow enough dough for the sides, peeling back the top layer of parchment and shaping the sides with your hands whenever necessary.
- Remove the top layer of paper. Holding the bottom of the baking parchment with the flats of your hands, carefully flip the paper over to place the pastry in the tart tin. Remove the parchment and press the dough down gently to remove any air pockets. Be gentle, as the pastry will be slightly sticky. Neaten the edges with a sharp knife, then prick the base with a fork. Line the pastry case with a piece of baking parchment and cover with baking beans. Bake for 10 minutes, then remove the parchment and baking beans and bake for a further 5 minutes until firm and slightly golden. Remove the pastry from the oven, but leave the oven on.
- Put the eggs and sugar in a large mixing bowl and, using an electric mixer, beat together until well mixed. Add the cream and the lemon zest and juice and mix in thoroughly.
- Put the tart tin on a baking tray. Pour the lemon mixture into the pastry case and carefully place in the oven. Bake for 30 minutes, or until the pastry is just starting
- to turn golden brown and the filling is firm (although slightly wobbly) to the touch. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Dust with icing (confectioner’s) sugar.
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