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Gluten Free Lemon Tasty Recipe

Baked Lemon Tart

A baked lemon tart is the perfect balance of bright citrus and silky richness. The crisp, buttery pastry shell holds a smooth lemon custard that’s gently baked until just set — creamy at the centre with a delicate wobble. Freshly squeezed lemon juice and zest bring natural tang, while sugar and cream soften the sharpness for a harmonious finish. Simple yet elegant, this classic tart delivers a refreshing contrast of flavours and textures in every slice.
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Prep Time 30 minutes
Cook Time 45 minutes
1 hour
Total Time 2 hours 15 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video

Ingredients
  

2 x 22cm Short Crust Pastry Tarts
  • 500 g unsalted butter cut into pieces softened
  • 250 g castor sugar
  • 2 egg approx. 60g
  • 750 g plain flour
  • bakers flour for dusting
Lemon Custard Filling
  • 6 whole eggs 70g
  • 240 g castor sugar
  • Zest of 2 lemons skin only
  • 200 ml freshly squeezed lemon juice
  • 230 ml thickened cream

Equipment

  • 1 22 cm fluted tart tin with a removable base
  • 1 Stand Mixer with a flat paddle
  • 1 Rolling Pin
  • 1 Metal Bowl
  • 1 Whisk
  • 1 juicer
  • 1 zester
  • 1 pastry brush

Method
 

Sweet Short Crust Pastry
  1. Cut butter into small squares.
  2. Combine butter and sugar gently until just incorporated with a flat paddle.
  3. Add egg and just mix in.
  4. Mix in flour until it comes together—don’t overwork!
  5. Divide into two,: flaten and make a square
  6. Wrap and rest for 20/30 mins in the fridge.
  7. Roll to 4mm thickness, line tins, and par-bake at 185°C until lightly golden.
Lemon Custard filling
  1. Whisk eggs, sugar, and zest in a bowl by hand.
  2. Add lemon juice gradually, then cream.
  3. Pour into par-baked shells and bake at 150–160°C until just set—custard should be silky with no browning.

Video