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This Gluten-Free French Lemon Tart is fresh, zesty, ultra-creamy, and shockingly easy to make. With a buttery, nutty, flaky crust and a melt-in-your-mouth lemon filling, it’s everything you want in a classic French dessert, minus the gluten and the fuss.
Five Ingredients, One Blender, Zero Stress
The filling of this lemon tart is almost suspiciously simple. You only need five naturally gluten-free ingredients—so no gluten anxiety needed. And here’s the magic trick: Throw everything into a high-speed blender and hit blend. That’s it. No whisking, no double boiler, no drama.
The Gluten-Free Crust That Won’t Crumble on You
Now let’s talk crust—because every great tart deserves a great base. This one calls for a trio of flours:
Almond flour
Rice flour
Sweet sorghum flour
Plus a little arrowroot starch for that perfect texture. Mix your dry ingredients, cut in the butter, add your wet ingredients, and bring it all together. Form a dough disk, pop it in the fridge for a quick 20-minute chill, and you’re halfway there.
Once the dough is chilled, roll it out and press it into your tart pan (one with a removable bottom, so you don’t have to wrestle it out later). Pour in your silky filling and get ready to bake.
Bake, Chill, and… Wait Overnight (Trust Me)
After baking, let your tart cool and then refrigerate it overnight. I know, waiting is hard. But the next day? You’ll be rewarded with the most luscious, dreamy Gluten-Free French Lemon Tart. Worth. Every. Second.
Dairy-Free? No Problem—Make the Tropical Twin
Want a dairy-free version that tastes just as incredible? Easy. Follow the same steps as above, but swap the butter for coconut cream (not coconut milk!). Make sure the coconut cream is melted before mixing it into the filling. You’ll get the same silky texture, the same bright lemon flavour, but with a whisper of tropical magic. It’s honestly SO GOOD!
Ready to Impress? Serve Gluten-Free French Lemon Tart Like This
Serve this French dessert with easy, classic touches. Cut it into clean slices and plate as is or add a light dusting of powdered sugar. A spoonful of whipped cream or a handful of fresh berries adds just the right finishing touch. Simple, fresh, and elegant, perfect for any table.
How to Store Gluten-Free French Lemon Tart
The Gluten-Free French Lemon Tart keeps beautifully in the fridge for up to 3-4 days. Cover it loosely with plastic wrap or store it in an airtight container to maintain that creamy texture and flaky crust. If you’re lucky enough to have leftovers, you can store slices individually for easy grab-and-go treats.
In a blender, combine the eggs, lemon juice, sugar, vanilla, and melted butter. Blend on high speed until smooth, then set aside.
2.
CRUST
3.
In a large bowl, combine the dry ingredients. Cut in the butter until the mixture is mostly crumbly, leaving a few slightly larger pieces of butter for extra flakiness
4.
In a separate bowl, whisk the eggs, maple syrup, lemon zest, and water. Add to the flour mixture and stir until the dough comes together
5.
Shape the dough into a disc, wrap it and chill for just 20 minutes
6.
Line your counter with parchment paper and lightly dust with gluten-free flour. Place the dough on top and sprinkle a little more flour over it. Roll the dough into a circle large enough to fit your tart pan. Carefully press the pastry into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
7.
Pour the filling into the crust. Bake for 30 minutes at 350 F
8.
Remove the tart from the oven and let it cool on a wire rack. For the best results, refrigerate overnight before serving.
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