Description
A zesty French lemon tart with a gluten-free almond-oat crust and silky cornstarch-based curd. Ready in 65 minutes, this buttery, low-fat dessert balances tangy lemon and creamy texture with a crisp, crack-free shell.
Ingredients
6 fresh lemons (2 tbsp juice | 1 tbsp grated zest)
1 cup granulated sugar
1 1/4 cups GF crust base (blended almond + oat flour)
2 tbsp cornstarch
3 large eggs (room temperature)
1/2 cup unsalted butter (110°F melted)
Instructions
Preheat oven to 350°F with rack in bottom third
Whisk 1 1/4 cups GF crust base, 1/4 cup sugar, and 1/2 tsp salt
Add 1/2 cup chilled butter cubes and pulse in food processor
Add 1 tbsp lemon zest while pulsing
Press crust into tart pan 1/4″ above rim
Refrigerate 30 minutes to firm crust
Line with foil-lined parchment paper and fill with dry rice grains
Bake 10 minutes, remove paper/rice, and continue baking as custard forms
Whisk eggs and 3/4 cup sugar until pale yellow (8-10 minutes)
Stir in 2 tbsp lemon juice and cornstarch
Pour custard into cooled crust and cover with foil if browning edges
Bake until set (15-18 minutes total baking time)
Notes
Use oven thermometer to ensure accurate temperature
Let tart rest 2 hours undisturbed before slicing
Finish baking in oven instead of cooling on rack to prevent skin
Optional: Add 1/2 tsp grated ginger for extra zing
Common fix: Crust shrinks if not pre-chilled properly
- Prep Time: 40
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: French/Modern
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg