Gluten Free Lemon Tart Recipe

20 Minute Healthy Lemon Tart (No Gluten, No Dairy!)

WebApr 1, 2019 · Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter. In a …

Rating: 4.9/5(82)
1. Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter.
2. In a small food processor, pulse the almond flour and the salt until combined. Add the oil and egg and pulse a few more times until a dough forms. Warning: it will be very sticky.
3. Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming just ¼ to ½ an inch up the sides. Bake in the oven for 8 to 10 minutes, until firm and beginning to brown. Remove and let cool. If the crust puffs, just use your fingers to gently press it back down as it cools. Alternatively, you can weight it by covering the crust with a piece of parchment paper and a layer of dried beans.
4. Meanwhile, make the curd: in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps. Some people will strain the mixture at this point. But I’m too lazy.

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Gluten Free Lemon Tart Recipe Fearless Dining

WebFeb 6, 2023 · Press the gluten free dough into the tart pan. It is important to press it into each curve of the pan’s edging. Pre-bake the crust …

Rating: 4.9/5(38)
1. In a large bowl, add dry ingredients.
2. Whisk to blend.
3. Add cold butter in chunks and use a pastry blender to combine the butter into the flour.
4. The dough should look very grainy when you are finished.

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Gluten Free Lemon Tart Recipe with Shortcrust Pastry

WebApr 27, 2019 · Place your pastry tin onto a baking sheet and then pour your lemon mixture carefully into the tin. Pop into the oven for about 35 …

Rating: 5/5(3)
1. Place your flour, xanthan gum, caster sugar and salt into a bowl and mix. Make sure your butter is cold, cut it into small cubes and rub it in till the mixture resembles breadcrumbs.
2. Beat your 2 eggs together and gradually add them. Use a fork to bring it all together. It should form a ball and not be very crumbly. The ball might be a tiny bit sticky but very minimally.
3. Wrap your pastry in cling film or place in a sandwich bag. Place in the fridge for 30 minutes (or the freezer – if I have space I always pop mine in the freezer).
4. Put your oven on 160C Fan.

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