Author Notes
I had the pleasure of baking with my daughter one afternoon who loves to explore new ideas and recipes in the kitchen. We came up with this fantastic gluten free lemon tart that is perfect for dessert, parties, and afternoon tea. —gfreekitchen
Ingredients
- Crust
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6 tablespoons
butter
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1/4 cup
confectioners sugar (corn free)
-
3/4 cup
gluten free flour blend
-
1/4 cup
rice flour
- Filling
-
3
eggs
-
1 cup
granulated sugar
-
1 tablespoon
lemon zest, finely chopped
-
1/4 cup
lemon juice
-
4 tablespoons
potato starch
-
1 tablespoon
confectioners sugar for dusting
Directions
-
Preheat oven to 350 degrees F.
-
In a small mixing bowl combine flour, spices, confectioners sugar and butter. With a fork or pastry blender "mash" together ingredients until the mixture resembles course bread crumbs.
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Press dough evenly into a 9" round pie plate. Certainly you could use a tart dish or springform pan as well. Bake 12-17 minutes until edges turn golden. Remove from oven and set aside.
-
In a medium mixing bowl combine eggs, granulated sugar, lemon juice, lemon zest, and potato starch. Whisk together until mixture is smooth. Pour over pie crust.
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Bake an additional 15-20 minutes until the lemon mixture is set and edges just start to turn golden.
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Let cool and dust with powdered sugar. If desired serve topped with fresh fruit.
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