GF DF Lemon Curd Tart
I honestly never make the tart part of this recipe... we just steal the lemon curd portion and that is heaven enough! Great in the summer with fresh berries. Turns out fine if you don't have lemon zest but is better with it.
Lemon Curd Tart
Ingredients
Lemon Curd Filling
- 3 large eggs
- ¾ c granulated sugar
- 1 tablespoon lemon zest
- ½ c fresh squeezed lemon juice
- ½ c dairy free butter, 1 stick cut into small cubes
- fresh fruit for topping the tart
Fully Baked Tart Crust
- 1¼ c gluten free all-purpose flour spoon and level method
- ½ teaspoon xanthan gum omit if your gf all-purpose flour contains this or guar gum
- ½ c powdered sugar
- ¼ teaspoon kosher salt
- 10 tablespoon cold dairy free butter cut into small cubes
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
Lemon Curd Filling
- In a medium-sized saucepan over medium heat, whisk the eggs, sugar, lemon zest, and lemon juice. Whisk constantly for 10-15 minutes until the lemon curd becomes thick and coats the back of a wooden spoon. The curd will continue to thicken as it cools and is refrigerated.
- Remove from heat and immediately strain through a sieve or mesh strainer using a wooden spoon to push the curd through. Discard what is left in the strainer.
- Then whisk in the butter a few cubes at a time.
- Allow to cool to room temperature, then cover and refrigerate up to 4 days.
Tart Crust
- In a large bowl, combine the flour, xanthan gum if needed, sugar, salt and butter with a pastry cutter or food processor.
- Then add in the egg and vanilla extract and combine. The dough will be very workable and soft. Gather the dough into a ball.
- Place dough on a large section of plastic wrap and flatten to form a small, thick disc. Wrap completely in plastic wrap and refrigerate for one hour or up to 4 days.
- When ready to bake the tart, remove from the refrigerator and allow to sit on the counter for 15 minutes.
- Preheat the oven to 375°F. Spray the inside of the tart pan with nonstick spray, Set aside.
- On a slightly floured surface, roll the dough out into an 11-inch circle, and place tart into the 9-inch tart pan.
- Gently push dough into flutes along the side of tart pan. Then trim off any excess dough.
- With a fork gently stab the bottom of the crust to prevent the crust from bubbling and rising.
- Cover the bottom and inside edges with a layer of parchment paper. Then add in either pie weights, dry rice or beans evenly to the bottom of the pie.
- Transfer to the oven and bake for 20 minutes. Remove weights and parchment paper and return to the oven for 8-10 minutes more, until the sides are lightly golden brown.
- Then transfer from the oven to a cooling rack and allow to cool completely; then spread the lemon curd evenly throughout the cavity and top with fruit.
- Cover and refrigerate until ready to serve. Cut into small slices and serve. Cover and refrigerate any leftovers.