Here’s one of my favorite recipes from our book “Cook gluten-free” a dairy-free and gluten-free version of a classic Lemon Tart. The book is so far available in Swedish, Norwegian, Finnish and German.
If you like lemony desserts, this lemon tart offers everything you love about them – it’s sour, sweet and silky smooth.
Lemon Tart (gluten-free, dairy-free, vegan, refined sugar free)
For the pastry
150 g of rice flour
25 g of corn flour
50 g cornstarch
3 tsp xanthan gum
0,5 tsp baking soda
20 g of sugar or coconut sugar
125 g of room-tempered butter or coconut oil (solid consistency about 15 °C)
2 egg yolks
2 tbsp of water
For the filling
175 ml agave syrup
2-3 tbsp of lemon zest
150 ml juice from fresh lemons
125 ml coconut cream or plain cream
Measure and combine all dry ingredients in a bowl. Cut the butter into small pieces (or measure the coconut oil). Combine flour and butter or coconut oil (solid consistency about 15 °C) with a fork or in a food processor. Mix in the egg yolks. If the pastry is still too dry, add 1-3 tbsp water until it comes together. Roll into a ball, then chill for at least 30 mins.
Roll out the pastry between two lightly floured baking papers (us rice flour or any other light gluten-free flour) to about 2 mm thickness, remove the top paper end flip the dough into a 22-24 cm tart tin. Gently press down the dough on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
Make the filling: beat all ingredients, except for lemon zest together in a bowl. Preferably; sieve the mixture, then stir in the zest.
Heat the oven to 160C (fan). Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then discard the foil and bake for another 15 mins. When the pastry is ready, remove it from the oven and pour in the lemon mixture. Bake for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.