Lemon Tart

A light and refreshing zesty lemon tart made with gluten-free sweet shortcrust pastry.

I love the smell and taste of lemons. We were out for a meal and one of the puddings was a lemon tart. I looked enviously at my neighbour eating it realising I wouldn't be able to try it as it wouldn't be gluten free. Once I got home I resolved to make one! The sweet shortcrust can be made for any tart base and of course you can vary the filing.

Gluten-Free Lemon Tart

Light, luscious lemon tart


Makes one large or four small tarts

Sweet shortcrust pastry:

  • 175g gluten free plain flour
  • 60g butter
  • 60g icing sugar
  • 1 tsp xantham gum
  • 1 egg yolk
  • 2 tbsp cold water

For the filing:

  • 150g icing sugar
  • 4 eggs plus 1 egg white
  • zest and juice of 4 lemons
  • 200ml half fat crème fraîche


  • To make the pastry whizz up the butter, flour, xantham gum and icing sugar in a food processor.
  • Add the egg yolk and mix.
  • Then add up to 2 tbsp of water to make a ball of pastry.
  • Push into 4 small tart tins (c.12cm) or one large tin (c.23cm). Do not try to roll the pastry, simply press.
  • Prick the base of the tart and chill for 10-30 minutes.
  • Preheat the oven to 190°C/170°C fan/375°F/gas mark 5.
  • Bake blind the pastry for 15 minutes and remove from the oven.
  • Reduce the oven temperature to 150°C/130°C fan/300°F/gas mark 2.
  • For the filing, gently combine all the ingredients in a bowl.
  • Pour into the pastry case and cook in the oven for around 20 minutes for small tarts or 30 minutes for large tarts until the filing is set.
  • Allow to cool and refrigerate until needed.
  • You could make a zesty lemon and lime pie or perhaps even an orange tart with chocolate shavings on top.
  • Try putting some raspberries on the pastry base before adding the filing.
  • This tart is delicious served with fresh fruit, particularly raspberries and single cream.