Lemon Cream Tart 🍋
Irresistible, gluten-free and lactose-free!
A fragrant and refreshing tart, perfect for anyone looking for a light and allergy-friendly dessert. The lemon cream is smooth and rich, and the crust is delicate and crumbly — ideal for any time of the year.
📝 Ingredients
For the crust (20–22 cm tart pan):
200 g gluten-free shortcrust pastry flour
90 g butter (use lactose-free for a 100% dairy-free version)
80 g sugar
1 egg
1 tsp baking powder
Zest of 1 organic lemon
For the lemon cream:
250 g water
150 g granulated sugar
30 g potato starch
30 g butter
1 medium egg
Juice and zest of 1 lemon
For topping:
Powdered sugar, to dust
👩🍳 Instructions
Make the crust:
Mix the diced butter with the sugar until creamy. Add a pinch of salt and the egg. When smooth, add the flour, baking powder, and lemon zest. Knead quickly until just combined. Shape into a ball, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the lemon cream:
In a small pot, combine water, sugar, starch, and lemon zest. Bring to a light simmer while stirring constantly. Add the butter, remove from heat, and let it cool slightly. Then stir in the egg and lemon juice until smooth.
Assemble and bake:
Roll out the dough to about 3–4 mm thick and place it in a tart pan. Prick the base with a fork and fill with the cream.
Bake in a preheated oven at 170°C (340°F) for 35–40 minutes, until the crust is lightly golden.
Finishing touches:
Let cool completely and dust with powdered sugar before serving.
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