I love lemon. Add it to the list! Having a lemon tree in my backyard is one of the things I love best about living in California! I probably always loved lemon but when I was pregnant with Parker, it was a necessity. Yes, a necessity! At that point, my favorite way to enjoy it was in a milkshake. My name is Suzanne and I would have lived on lemon/vanilla milkshakes, had my doctor said it was ok! Fast-forward and I’ve expanded my love of lemon to lemon water, lemon bars, lemon on fish, lemon scones. Let's be honest, lemon anything.
I’ve been making lemon tarts for years. But when we needed them to be gluten free, it was a challenge. This lemon tart brought it all back and was so easy and yummy! (If you don’t need the crust to be GF, just substitute the flours with organic, unbleached, all-purpose flour.) Let me know what you think. Or stop by and I'll share mine!
Adapted from Wife Mama Foodie
- 3/4 cup gf all-purpose flour (I used AKulinary Innovations AP Flour)
- 1/2 cup finely ground almond flour
- 1/4 cup sweet white rice flour
- 1/2 teaspoon of salt
- 1/4 cup coconut oil
- 2 tablespoons pure maple syrup, or just enough until dough holds together
- 3 whole eggs (I used organic, pasture raised large eggs)
- 2 egg yolks
- 1/2 cup white sugar
- 1/4 teaspoon of salt
- ½ cup meyer lemon juice
- 4 tablespoons softened organic, unsalted butter
- Preheat the oven to 350F. Stir together flours and salt. Use a fork or pastry blender to cut coconut oil into the flour mixture until it resembles coarse bread crumbs. Mix in maple syrup, a tablespoon at a time, blending until mixture holds together when pressed.
- Using an 8" tart pan, pour flour mixture into tart pan. Use the bottom of a flat glass or measuring cup to press the crust firmly into the bottom and sides of the tart pan.
- Place tart pan onto a baking sheet and bake the crust for 8-10 minutes. Remove and cool while you make the lemon filling.
- Place eggs, egg yolks, maple syrup, salt, and lemon juice into a medium, heavy bottomed sauce pan and whisk together well. Place over medium heat and cook, stirring constantly, until the mixture has thickened. Should take about 10 minutes, but mine was ready in 4!
- Remove from the heat and whisk in the butter until evenly incorporated.
- Pour filling into the partially baked tart shell and place back into the oven for 15-20 minutes, until center is set but still jiggles slightly when moved. Cool an hour and then refrigerate several hours before serving.