I love making tarts and have been baking them since I got a set of tart shells for my birthday a few years ago. Lemon tarts are a classic flavor So I decided to make a recipie that works for gluten free.
The whipped cream topping complements the tanginess of the lemon curd filling. It is also one of my favorite toppings to decorate with because it is so easy to make!
The Crust
Tart and pie crust that is gluten free is notorious for being crumbly and I have made many pies that have cracked or crumbled. I have found that graham cracker crust does not crack as easily (as long as the crust is not too thin).
The Filling
Lemon curd can be challenging to make the first time. My first time making it resulted in scrambled eggs in the curd because I stopped whisking for a few seconds. As long as you keep wisking until it thickens, the curd should not be that much of a challenge.
Tarts are also fun to decorate with fruit or piping. Get creative with your decorations on the top! You could make this dessert for a special occasion and impress your guests with your decorating skills!
Gluten Free Lemon Curd Tart
Ingredients
- 7 tbsp butter melted
- 1 package gluten free graham crackers
- 5 egg yolks
- 3/4 cup powdered sugar
- zest of 1 lemon
- 1/2 cup lemon juice around 2-3 lemons
- 1 tbsp heavy whipping cream
- 1/2 cup butter 1 stick
- 1 tbsp granulated sugar
- 1/2 cup heavy whipping cream
Instructions
Graham Cracker Crust
- Preheat the oven to 350°.
- Grind the package of graham crackers in a food processor until coarse, not a powder.
- Combine in a bowl with the melted butter.
- Mold onto a 9 inch tart pan. My crust was thick so if you would like a thinner crust, use a larger tart pan or make a small tartlet with the other one.
- Bake for 12-15 minutes or when the butter has dried up mostly.
Lemon Curd Filling
- Cut the butter into small pieces. Place powdered sugar, lemon zest, lemon juice, heavy cream, and butter into a heatproof bowl. Place the bowl over a small saucepan or pot filled with simmering water (like a double-boiler). stir on medium heat until the butter is melted and the ingredients are combined.
- Add the egg yolks to the bowl and whisk constantly until the mixture begins to thicken on medium heat. Mine took around 12 minutes to thicken up. If the curd coats the back of the spoon and you can run your finger through it, and it leaves a straight line, it is ready. Note: do not stop whisking or the curd will have scrambled eggs in it!
- Take the bowl off the heat and run it through a mesh seive so the curd is smooth. let it cool for a few minutes then fill the tart shell with the graham crust with the curd. Refrigerate for 5 hours so the curd can set. You can also refrigerate overnight.
Whipped Cream
- Pour the whipped cream into an electric mixer with the whisk attachment or into a bowl if you are using a handheld mixer. Add the sugar.
- Mix on high until the cream starts to form stiff peaks.
- Put the whipped cream into a piping bag with your favorite decorating tip and pipe onto the chilled tart. You may also decorate with fresh fruit, mint leaves, or edible flowers.
- Enjoy!
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