Prior to diagnosis this was one of my favourite desserts and now we have perfected making the gluten free version of this delectable lemon tart. My mother owned a restaurant, in which I worked when I wasn't at school and this was frequently the 'cake' that sold out with the coffee and cake special. It didn't take long for it to become my favourite dessert and it even overtook pavlova as the request for my birthday meal.
It took us a while to get up the courage to test a few gluten free pastry recipes to find the perfect base to compliment the zing of the lemon filling as we have found that ready mixed gluten free flours aren't the best for making gluten free pastry, they often make it too delicate to roll. After many trials we have done it! So now you need to try this delectable gluten free lemon tart so it can become your favourite too.
- Preparation time
- 1 hour
- Cooking time
- 1 hour
- 100g butter, chilled and cubed
- 70g potato starch
- 60g rice flour
- 80g cornmeal (if using polenta it needs to be very fine)
- 55g castor sugar
- 1 tsp xanthan gum
- 1 egg
- extra rice flour for kneading
- 1 tbsp finely grated lemon rind
- 125ml lemon juice
- 5 eggs
- 165g caster sugar
- 250ml thickened cream
- In a food processor place butter and all dry ingredients, mix until a crumbly consistency.
- Place the mixture into a bowl, add the egg and mix slowly with a wooden spoon until the mixture forms big lumps.
- Flour a clean, dry bench using rice flour. Knead the dough into a ball with dry hands, wrap in cling wrap and place in the fridge for 30 minutes.
- Place the dough between two sheets of baking paper and roll with a rolling pin to fit a 24cm loose based flan tin. Lift pastry into the tin and trim the edges.
- Cover the pastry with baking paper and weigh down with rice, dried beans or baking weights if you have them. Bake in a moderate oven (180°C) for 15 minutes. Remove the weights and baking paper and bake for about 10 minutes or until golden brown.
- Whisk all ingredients in a bowl and leave to stand for at least 5 minutes.
Bringing the tart together
- Slide the oven rack the flan tin is on out of the oven slightly, to allow easy access. Pour the lemon filling into the tart, carefully slide the tray back in to the oven. The reason for doing this is that if you take the flan tin out of the oven to fill it, it will be so full you are likely to spill some of the filling on the way back to the oven.
- Bake for about 30 minutes or until the filling has slightly set.
- Cool the tart and sprinkle with icing sugar before serving.
- 419 calories per serving (and worth every one!)