Tangy and Sweet Lemon Curd Tart

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This classic tangy and sweet lemon curd tart is a delicious dessert for any occasion. Easy to make and sure to impress your guests.

Prep Time10

Cook Time20

Cooling time6

Total Time6 30

Course: Baking, Dessert

Cuisine: Amercian, European

Keyword: Lemon Curd Tart, Lemon Curd tart Gkuten-Free

Servings:

Calories: 352kcal

Equipment

Ingredients

Gluten- Free Crust

4 cups Gluten-free flour
8 oz Unsalted butter
1 tbsp Xantham gum optional (your Gluten-free flour mix should have it already)
1/2 tsp Salt
2 tbsp Coconut sugar
1 tbsp Apple cider vinegar
2 Eggs
1 cup Water iced

For the Curd Filling

3 tbsp Lemon zest
1 cup Lemon juice freshly squeezed
3/4 cup Monk fruit or erythritol or sugar
8 oz Butter , unsalted
6 Eggs
6 Egg yolks

Instructions

Crust

Prepare Your Ingredients: Measure your gluten-free flour blend, cold butter (cut into small cubes), xanthan gum, coconut sugar (for sweet pies), egg, apple cider vinegar, and ice water. Chill the butter and ice water for the best results.
Combine Dry Ingredients:Add the gluten-free flour blend, xanthan gum, a pinch of salt, and coconut sugar to the food processor if using. Pulse a few times to combine the dry ingredients evenly.
Add Cold Butter:Add the cold butter cubes to the food processor. Pulse in short bursts (5–7 times) until the mixture resembles coarse crumbs. The butter should be evenly distributed, with small pea-sized pieces remaining for a flaky texture. Do not overmix the butter, or you won't have a flaky crust!
Incorporating Other IngredientsNext, add apple cider vinegar over top (this helps with flakiness) and egg. Put the lid back on, start the food processor, and immediately start to drizzle in ice-cold water. Add water slowly and just enough so that the dough starts to stick together when pinched. It looks floury and shaggy. Avoid over-mixing to keep the crust tender.
Form and Chill the DoughTransfer the dough to a medium bowl or wooden board and use your hands to form it into a ball. It may appear slightly crumbly, but it should come together when pressed.
Roll Out the DoughDivide the dough into one or two discs (depending on your recipe). Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to firm up the dough. Roll the chilled dough between two sheets of parchment paper to prevent sticking. If cracks form, press the dough back together gently.
Assemble and BakeTransfer the dough to your pie pan or tart pan, press it into place, and trim the edges.
For Blind BakingAdd your desired filling and bake as directed in your recipe. Line the crust with parchment paper, fill it with pie weights or beans (cover the pie with parchment paper and put the beans in it), and bake at 350°F for about 15 minutes. Remove the weights, then bake for 5–10 minutes.

Lemon Curd Filling

Prepare a Double Boiler: Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl over the pan, ensuring it doesn’t touch the water.
Whisk the Eggs and Sweetener: In the bowl, whisk together the eggs, egg yolks, and erythritol until smooth.
Add Lemon & Butter: Stir in the lemon juice, lemon zest, and butter. Keep stirring gently as the mixture heats up.
Cook Until Thickened: Continue stirring for about 10-12 minutes until the curd thickens and coats the back of a spoon. Don’t let it boil, or the eggs may scramble.
Strain for a Silky Texture (Optional): For an extra smooth curd, strain it through a fine-mesh sieve to remove any zest or cooked egg bits.
Assemble the Tart: Pour the warm lemon curd into the cooled tart crust. Smooth the top with a spatula.
Chill & Set: Let the tart cool at room temperature for about 20 minutes, then refrigerate for at least 6 hours until fully set.
Serve & Enjoy: Slice and serve chilled. Optionally, garnish with fresh berries, powdered erythritol, or a dollop of whipped cream

Nutrition