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This gluten-free lemon tart recipe is one you will adore. With a classic shortbread crust and tart lemon filling, this tart is the ultimate lemon dessert.

This post is brought to you by Bob’s Red Mill.

Overhead of lemon curd tart garnished with lemon slices and powdered sugar.

Calling all lemon lovers! This lemon tart is for you!! It’s, by far, one of my favorites desserts to date. It’s so tangy and 100% gluten-free.

The recipe is basically my lemony lemon bars transformed into a tart.

And the best part is that the shortbread crust is made with gluten-free flour plus almond flour. But, you’d never know!

I used a combination of almond flour and gluten-free baking flour from Bob’s Red Mill and it came out like any traditional shortbread crust. I am so pleased with the results.

The filling is tangy. I like for my lemon desserts to be lip-puckering and that’s exactly how this tart is. If you’re not a fan of tart lemon flavor, you can add more sugar to the filling.

I think you will enjoy this recipe and find it similar to the French “tarte au citron”.

Here’s why this lemon tart recipe works

  • The cookie crust is made with almond flour, gluten-free flour, powdered sugar, and butter. The result is a perfectly crumbly and sweet crust that pairs well with the tangy lemon curd.
  • The lemon curd is first cooked on the stove then it’s added to the crust and baked until set.
  • A splash of cream and butter make the filling soft and creamy. Both are completely optional but I highly recommend adding them.
Fork taking a bite out of Tarte au Citron slice on white plate.

Recipe ingredients

My homemade classic lemon tart requires a few staple ingredients. While this recipe uses gluten-free flour, you can make it with regular all-purpose flour.

  • Almond flour: I like adding a bit of Bob’s Red Mill Almond Flour to the crust. It adds a slightly nutty flavor that complements the lemon.
  • Gluten-free flour: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is preferred. It will keep the crust tender and crumbly.
  • Sugar: Powdered sugar goes in the crust so it bakes up soft and crumbly like traditional shortbread. Regular granulated sugar is used in the curd. Feel free to add a bit more if you don’t like a super tangy filling.
  • Salt: Just a pinch goes in both the crust and the filling to help balance all the flavors.
  • Butter: Unsalted sweet cream butter is what I used to test the recipe.
  • Eggs: Lemon curd can taste a bit eggy, so use fresh eggs for the best results.
  • Lemon: Lemon juice and zest are used to flavor the filling.
  • Heavy cream: It’s completely optional to use heavy cream in the curd but I find that it adds a nice creaminess to the texture.

I garnished my tart with candied lemon slices. and powdered sugar. I made the slices with my candied orange recipe but used lemons instead of oranges.


Equipment needed

You only need a few tools to make this incredible lemon curd tart. Let’s see what they are.

Tart pan: The recipe fits a 9-inch tart pan. I like to use one with a removable bottom.

Fine mesh sieve: Push the curd through a fine-mesh sieve ensures the texture is creamy and free of eggy bits.

Saucepan: A heavy-bottomed saucepan is perfect for cooking the curd.

Lemon tart made with Bob's Red Mill flours.

Step-by-step instructions

It isn’t difficult to make this easy lemon tart recipe. It does have two elements that are made separately…

The crust – The shortbread crust is made by combining all the ingredients in a bowl then pressing it into a tart pan. It gets prebaked before adding the filling.

The filling – The filling is nothing more than a simple stove-top lemon curd. It comes together in a matter of minutes!

Step 1: Make the crust

Preheat the oven to 350°F before you begin. And generously grease a tart pan, even it the pan is nonstick.

Add all the ingredients to a mixing bowl and stir until well combined. The mixture should resemble wet sand and hold together when squeezed.

Press the dough evenly into the bottom of the prepared pan. I like for the bottom portion to be a bit thicker than the sides. Make sure to press firmly so the crust holds together.

Unbaked tart crust.

Step 2: Bake the crust

Prick the crust with the tines of a fork to prevent it from bubbling up.

Bake it for 10-12 minutes or until it’s firm to the touch and just starting to turn golden.

If the crust bubbled up, use a stainless steel measuring cup and gently press it down. Do this as soon as you remove the crust from the oven, while it is warm.

Set it aside and make the filling.

Step 3: Make the filling

Whisk the eggs, yolks, sugar, salt, lemon juice, and lemon zest together in a medium saucepan.

Cook over medium heat for about 10 minutes, stirring constantly with a whisk. The mixture will thicken to the consistency of pudding.

Remove the curd from the heat. Stir in butter and cream. This is optional but it makes the curd creamier in texture.

Strain the curd through a fine-mesh sieve then spread it evenly into the prepared crust.

Lemon curd poured into gluten free tart crust.

Step 4: Bake the tart

Bake the tart for 15-20 minutes. The filling should be set completely. It’ll jiggle slightly when shaken but shouldn’t appear to be too loose or runny.

Set the tart on a wire rack to cool for 1 hour then refrigerate for at least 2 hours before serving.

Helpful tip: I prefer to refrigerate the tart overnight. This ensures the filling won’t be runny and the tart will be easy to cut.

Side view of slice of lemon tart on a plate with fork.

Expert tips

  • Add more butter to the filling. I only used 1 tablespoon of butter in the filling because I didn’t want to take away from the tangy lemon flavor. You can add up to ¼ cup of butter if you desire a less intense lemon flavor.
  • Adjust the sugar to your liking. I love a super tart lemon profile but you may not. If you prefer a filling that is not so tangy and a little sweeter, increase the sugar. Add ½ to ¾ cup more.
  • Garnish the tart. Use any topping you desire! Meringue, whipped cream, powdered sugar, candied lemon, and fresh berries are all great options.
  • Original pie crust. You can also make this tart with my classic pie crust recipe.

Frequently asked questions

How to store lemon tart?
Store the tart in an airtight container in the refrigerator for up to 3 days. Or in the freezer for up to 3 months. Thaw overnight in the refrigerator.

More lemon recipes

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Side view of slice of lemon tart on a plate with fork.

Gluten Free Lemon Tart

Yield: 8-10 slices
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 3 hours
Total Time: 4 hours 5 minutes

The tangiest Lemon Tart with a buttery gluten-free crust and tart lemon curd filling. This recipe reminds me of the classic French dessert - Tarte au Citron. It's one that must be added to your baking repertoire.

Ingredients

For the crust

For the filling

  • 4 large eggs
  • 3 large egg yolks
  • 1 ¼ cup (250 g) granulated sugar
  • ¼ teaspoon salt
  • ¾ cup (180 ml) fresh lemon juice, about 6 lemons
  • 1 tablespoon lemon zest, about 1 lemon
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 tablespoon heavy cream
  • confectioners' sugar for dusting, optional

Instructions

Make the crust

  1. Preheat the oven to 350°F. Generously grease a 9-inch tart pan with removable bottom; set aside.
  2. In a large mixing bowl, combine the almond flour, gluten-free flour, confectioners' sugar, and salt. Stir with a whisk.
  3. Drizzle the butter over the flour mixture then stir together until moist and crumbly.
  4. Transfer the dough to the prepared pan and firmly press it into the bottom and all the way up the sides.
  5. Prick the bottom with a fork to prevent the crust from bubbling up. Bake for 10-12 minutes, until the crust is lightly firm to the touch and just starting to turn golden at the edges.
  6. Leave the oven on and set the crust on a wire rack while you make the filling.

Make the filling

  1. In a medium saucepan, whisk the eggs, egg yolks, sugar, and salt together until well combined. Whisk in the lemon juice and zest.
  2. Cook over medium heat, stirring constantly, until the curd thickens to the consistency of pudding, about 10 minutes.
  3. Remove from heat. Stir in the butter and cream.
  4. Strain the curd through a fine-mesh sieve then pour it into the prepared crust.
  5. Bake the tart for 15-20 minutes, until the filling is set. It should be slightly jiggly when shaken lightly.
  6. Set the tart on a wire rack to cool completely then refrigerate for at least 2 hours, overnight is best.
  7. Gently remove the tart from the pan and dust with confectioners' sugar if desired.

Notes

  1. Adjust the sugar to your liking. I love a super tart lemon profile but you may not. If you prefer a filling that is not so tangy and a little sweeter, increase the sugar by ½ to ¾ cup.
  2. I decorated the tart with candied lemon slices using my candied orange recipe. Just replace the oranges with lemons.
  3. For the best flavor, I highly recommend using fresh lemon juice.
  4. The crust may bubble up slightly during baking. You can use a stainless steel measuring cup to gently press it down. Do this as soon as you remove the crust from the oven, while it is warm.

Make ahead tip

  1. Store the tart in an airtight container in the refrigerator for up to 3 days.
  2. Or in the freezer for up to 3 months. Thaw overnight in the refrigerator.
Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 198Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 172mgSodium: 267mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 5g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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18 Comments

  1. Baked this for family’s Sunday dinner. It looked lovely even without the candied lemon slices suggested to dress it up! Both our GF and non-GF family members loved it. Strong lemony taste and smooth pudding texture. Cookie had a little “gritty” texture, but still yummy!

  2. Carol Penry says:

    My granddaughter baked this Lemon Tart for Christmas lunch as my son is coeliac.
    It looked and tasted very nice and everyone agreed coeliac and non coeliac alike.

  3. Hi there, thanks so much for this recipe – I made this beautiful tart for a friend and they absolutely loved it! I am looking to make it again and am wondering if it would be possible for me to assemble the dough in advance but then press it out and bake it later?

    1. That should be okay. Wrap it tightly in plastic wrap and keep it in the refrigerator. You may need to let it sit at room temperature for about 30 minutes before using it so it’s easier to work with.

  4. Chris Burch says:

    Can I bake this crust for an hour with an Apple filling?

    1. While I’ve not tested this, I imagine it should be fine. Tent with foil if you notice the edges of the crust getting too dark.

  5. Nancy Vickers says:

    I have a daughter with a nut allergy. Can I use all BRM Gluten free flour? This sounds delicious!! Thanks

    1. While I haven’t tested this recipe using only gluten-free flour, I imagine it should work out okay.

  6. Made this tart and it was absolutely delicious. Want to make it again but without dairy and almond flour. What would the measurements be? Add more gluten free flour? Or add coconut flour? What do you think?

    1. I’ve never made the recipe with the changes you’re asking about so I can’t tell you what the measurements would be. This is something you’d have to experiment with.

    2. Nancy Vickers says:

      @Miha, Did you ever try it with other flour? I may try it tomorrow.

    3. @Nancy Vickers,

      I did not enjoy it with coconut flour. I could taste it and it lost that yummy nutty almond flour taste.

  7. Hi! I tried this recipe and it was great! The lemon curd was perfect! Is the gluten free base meant to be a little chewy?? Thought it was due to the almond flour but not sure. Thanks!

    1. It shouldn’t be chewy. It’s more crumbly due to the almond flour and should be more like a crumbly cookie.

    2. @Jen Sobjack, mine was chewy too, but I thought perhaps I undercooked it, even tho I baked the cookie for +15 minutes.

  8. Hello 🙂 I will definetly try other of your recipes. Just a small feedback from a non English user. I got confused with the different types of sugar. In the Nordic countries we don’t have all the different types of sugar/flour. Sugar is sugar. Flour is flower. LOL. Maybe a little explenation for your non-English users?
    Also, I would recommend other measurements on the butter for the crust. Tablespoons is very vague.. My crust got way too dry on first try. Other than that…YUM!!

  9. Lorraine Warren says:

    How much sugar for the filling?