Gluten-Free Lemon Tart
By Sara MayerPublished on May 24, 2019
Time
1½ hours, plus 2 hours cooling
Yield
Serves 8 to 10
Ingredients
Before You Begin
This tart is best served on the day it is made.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Set chilled, dough-lined tart pan on rimmed baking sheet. Press greased parchment paper or greased double layer of aluminum foil into tart shell, covering edges to prevent burning, and fill with pie weights. Bake until tart shell is light golden brown and set, about 25 minutes, rotating sheet halfway through baking.
- Carefully remove weights and parchment and continue to bake tart shell until golden, about 10 minutes. Transfer baking sheet with tart shell to wire rack and let cool while making filling.
- Whisk eggs and yolks together in medium saucepan. Whisk in sugar until combined, then whisk in lemon zest and juice and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture thickens slightly and registers 170 degrees. Immediately pour mixture through fine-mesh strainer into bowl and stir in cream.
- Pour warm lemon filling into warm prebaked tart shell. Bake tart on baking sheet until filling is shiny and opaque and center jiggles slightly when shaken, 10 to 15 minutes, rotating sheet halfway through baking. Transfer baking sheet with tart to wire rack and let cool to room temperature, about 2 hours.
- To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Slice tart into wedges and serve.
Time
1½ hours, plus 2 hours coolingYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
The filling for lemon tart, normally a simple stovetop lemon curd, is easy to make and naturally gluten-free, so with our gluten-free tart dough in hand, we thought this recipe would be an easy addition to our gluten-free dessert repertoire. Despite its simplicity, however, there is much that can go wrong with lemon tart: it can slip over the edge of sweet and become cloying; its tartness can grab at your throat; and it can be gluey or eggy or, even worse, metallic-tasting. For a balanced lemon curd with just enough sugar to offset the acidity of the lemons, we used 3 parts sugar to 2 parts lemon juice, plus a whopping 1/4 cup of lemon zest for a bright, lemony flavor. To achieve a curd that was creamy and dense with a vibrant yellow color, we used a combination of whole eggs and egg yolks. A few pats of butter, whisked in as we cooked the curd over gentle heat, contributed more richness. For a smooth, light texture, we strained the curd, then stirred in heavy cream before pouring the filling into the prebaked tart shell and baking it until set. Once the lemon curd ingredients have been combined, cook the curd immediately; otherwise, it will have a grainy finished texture. The shell should still be warm when the filling is added. Dust with confectioners’ sugar before serving, if desired.
Before You Begin
This tart is best served on the day it is made.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Set chilled, dough-lined tart pan on rimmed baking sheet. Press greased parchment paper or greased double layer of aluminum foil into tart shell, covering edges to prevent burning, and fill with pie weights. Bake until tart shell is light golden brown and set, about 25 minutes, rotating sheet halfway through baking.
- Carefully remove weights and parchment and continue to bake tart shell until golden, about 10 minutes. Transfer baking sheet with tart shell to wire rack and let cool while making filling.
- Whisk eggs and yolks together in medium saucepan. Whisk in sugar until combined, then whisk in lemon zest and juice and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture thickens slightly and registers 170 degrees. Immediately pour mixture through fine-mesh strainer into bowl and stir in cream.
- Pour warm lemon filling into warm prebaked tart shell. Bake tart on baking sheet until filling is shiny and opaque and center jiggles slightly when shaken, 10 to 15 minutes, rotating sheet halfway through baking. Transfer baking sheet with tart to wire rack and let cool to room temperature, about 2 hours.
- To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Slice tart into wedges and serve.
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