• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer

Grace Cheetham

  • Home
  • About
  • Blog
  • Recipes
    • Breakfasts
    • Lunches
    • Teas/Snacks
    • Dinners
    • Sides
    • Desserts
  • Ingredients
    • Dairy-Free
    • Flours
    • Grains
    • Oils
    • Pasta & Noodles
    • Store Cupboards
    • Sugars
  • Diets
    • Elimination Diet
    • Rotation Diet
    • Food Families
  • Restaurants
  • Stockists
  • Organisations
  • Contact

Gluten Free & Dairy Free Lemon Tart

April 19, 2019 by grace Leave a Comment

 

gluten free, dairy free, lemon tart

gluten free, dairy free, lemon tart

Looking for inspiration for an Easter dessert? Try this delicious gluten free and dairy free Lemon Tart from my book, The Ultimate Gluten Free, Dairy Free Collection. I came up with this recipe during summer months, when the sun was shining blissfully, and it’s a wonderful dessert to make for warm, sunny days. The tangy lemon balances with the creamy, sweet filling, and the pastry holds together really well and crumbles in your mouth. It’s such a simple recipe, but looks really impressive. Try this today!

 

5 from 1 reviews
Gluten Free & Dairy Free Lemon Tart
 
Print
Prep time
45 mins
Cooking time
45 mins
Total time
1 hour 30 mins
 
Looking for inspiration for an Easter dessert? Try this delicious gluten free and dairy free Lemon Tart. Full of mouthwatering flavours of tangy citrus, and creamy sweetness. It's such a simple recipe to make but looks really impressive!
Author: Grace Cheetham
Recipe type: Dessert
Cuisine: British
Serves: 6–8
Ingredients
  • 6 eggs
  • 250g/9oz/11⁄4 cups caster (superfine) sugar
  • 200ml/7fl oz/3⁄4 cup plus 2 tbsp dairy free cream
  • zest and juice of 4 lemons
  • icing (confectioner’s) sugar, for dusting
  • FOR THE PASTRY:
  • 200g/7oz/12⁄3 cups Sweet Shortcrust Pastry Mix
  • 50g/13⁄4oz/1⁄4 cup caster (superfine) sugar
  • 80g/23⁄4oz/1⁄3 cup dairy free margarine, chilled and
  • chopped into pieces, plus extra for greasing
  • 2 egg yolks, beaten, plus a little egg white if needed
Method
  1. For the pastry, sift the sweet shortcrust pastry mix into a large mixing bowl, add the sugar and mix well. Add the margarine and, using an electric mixer, blend until the mixture resembles breadcrumbs. Add the egg yolks and blend for 20–30 seconds until the mixture comes together to form a sticky dough. If it is too dry, add a little of the egg white. Shape the pastry into a ball, wrap it in cling film (plastic wrap) and chill in the fridge for 30 minutes. Preheat the oven to 180°C/ 350°F/gas 4 and grease a 20 x 30cm/8 x 12in loose-based tart tin (pan) with margarine.
  2. Put the dough between two pieces of baking parchment. Using your hands, flatten the dough into a rough square shape. Using a rolling pin, roll out the dough to a rectangle about 4mm/1⁄8in thick and slightly larger than the tart tin to allow enough dough for the sides, peeling back the top layer of parchment and shaping the sides with your hands whenever necessary.
  3. Remove the top layer of paper. Holding the bottom of the baking parchment with the flats of your hands, carefully flip the paper over to place the pastry in the tart tin. Remove the parchment and press the dough down gently to remove any air pockets. Be gentle, as the pastry will be slightly sticky. Neaten the edges with a sharp knife, then prick the base with a fork. Line the pastry case with a piece of baking parchment and cover with baking beans. Bake for 10 minutes, then remove the parchment and baking beans and bake for a further 5 minutes until firm and slightly golden. Remove the pastry from the oven, but leave the oven on.
  4. Put the eggs and sugar in a large mixing bowl and, using an electric mixer, beat together until well mixed. Add the cream and the lemon zest and juice and mix in thoroughly.
  5. Put the tart tin on a baking tray. Pour the lemon mixture into the pastry case and carefully place in the oven. Bake for 30 minutes, or until the pastry is just starting
  6. to turn golden brown and the filling is firm (although slightly wobbly) to the touch. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Dust with icing (confectioner’s) sugar.
3.5.3251

You may also like...

  • Gluten Free & Dairy Free Peach & Pistachio Tarte TatinGluten Free & Dairy Free Peach & Pistachio Tarte Tatin
  • Gluten Free & Dairy Free Beef WellingtonGluten Free & Dairy Free Beef Wellington
  • Gluten Free & Dairy Free Chocolate & Beetroot CakeGluten Free & Dairy Free Chocolate & Beetroot Cake
  • My new book is in the top 3 of The Independent’s Top 10 Best Gluten-Free Cookbooks!My new book is in the top 3 of The Independent’s Top 10 Best Gluten-Free Cookbooks!

Filed Under: Dessert Tagged With: dairy-free, gluten-free, lemon tart

Previous Post: « My new book is in the top 3 of The Independent’s Top 10 Best Gluten-Free Cookbooks!
Next Post: Gluten Free & Dairy Free Chocolate & Beetroot Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Instagram
  • Twitter

Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

Endorsements

Secondary Sidebar

Recent Posts

  • Gluten Free & Dairy Free Peach & Pistachio Tarte Tatin

    Gluten Free & Dairy Free Peach & Pistachio Tarte Tatin

  • Gluten Free & Dairy Free Beef Wellington

    Gluten Free & Dairy Free Beef Wellington

  • Gluten Free & Dairy Free Chocolate & Beetroot Cake

    Gluten Free & Dairy Free Chocolate & Beetroot Cake

  • My new book is in the top 3 of The Independent’s Top 10 Best Gluten-Free Cookbooks!

    My new book is in the top 3 of The Independent’s Top 10 Best Gluten-Free Cookbooks!

  • My New Book, The Ultimate Gluten Free, Dairy Free Collection

    My New Book, The Ultimate Gluten Free, Dairy Free Collection

  • Easy Gluten-Free & Dairy-Free Carrot & Sweet Potato Soup

    Easy Gluten-Free & Dairy-Free Carrot & Sweet Potato Soup

  • Gluten-Free & Dairy-Free Smoked Salmon Pate

    Gluten-Free & Dairy-Free Smoked Salmon Pate

  • Gluten-Free & Dairy-Free Detox Watercress & Sweet Potato Soup

    Gluten-Free & Dairy-Free Detox Watercress & Sweet Potato Soup

  • Gluten-Free & Dairy-Free Cherry Pie

    Gluten-Free & Dairy-Free Cherry Pie

  • Gluten-Free and Dairy-Free at Honey & Co

    Gluten-Free and Dairy-Free at Honey & Co

Footer

footer

  • Recipe Notes
  • Disclaimer
  • Credits
  • ‎
  • Privacy Policy
  • Terms & Conditions

Copyright © 2023 Grace Cheetham on the Foodie Pro Theme