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.
Preheat the oven to 350°F. Generously grease a 9-inch tart pan with removable bottom; set aside.
In a large mixing bowl, combine the almond flour, gluten-free flour, confectioners' sugar, and salt. Stir with a whisk.
Drizzle the butter over the flour mixture then stir together until moist and crumbly.
Transfer the dough to the prepared pan and firmly press it into the bottom and all the way up the sides.
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.
Leave the oven on and set the crust on a wire rack while you make the filling.
Make the filling
In a medium saucepan, whisk the eggs, egg yolks, sugar, and salt together until well combined. Whisk in the lemon juice and zest.
Cook over medium heat, stirring constantly, until the curd thickens to the consistency of pudding, about 10 minutes.
Remove from heat. Stir in the butter and cream.
Strain the curd through a fine-mesh sieve then pour it into the prepared crust.
Bake the tart for 15-20 minutes, until the filling is set. It should be slightly jiggly when shaken lightly.
Set the tart on a wire rack to cool completely then refrigerate for at least 2 hours, overnight is best.
Gently remove the tart from the pan and dust with confectioners' sugar if desired.
Notes
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 1/2 to 3/4 cup.
I decorated the tart with candied lemon slices using my candied orange recipe. Just replace the oranges with lemons.
For the best flavor, I highly recommend using fresh lemon juice.
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
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.