Lemon Tart is a sophisticated version of lemon pie. The difference is, there is a minimal amount of filling in the tart, just enough to balance the flaky texture of the homemade crust. If you can get ahold of some Meyer lemons, they will make the most aromatic lemon filling. Tarts can become your go-to dessert that can be made for casual occasions as well as celebrations. This gluten-free, nut-free recipe is adapted from Alice Medrich’s recipe for Yogurt Tart.
- ¾ Cup (75 grams) oat flour
- 4 Tablespoons (30 grams) white rice flour
- ¼ Cup sugar
- ⅛ teaspoon Salt
- 1/16 teaspoon baking soda
- 6 Tablespoons unsalted butter, softened
- 2 Tablespoons cream cheese
- ½ teaspoon vanilla extract
- 1 egg yolk (for egg wash)
- The crust can be made either by hand, mixer, or food processor. The order is the same. Put the oat and rice flours, sugar, salt, and baking soda in the bowl. Combine.
- Add cream cheese, butter, and vanilla. Blend together.
- Transfer the dough to a greased tart pan. Use your fingers or a spatula to spread the dough over the bottom and sides of the pan. For a really smooth crust, place a sheet of plastic wrap then a paper towel on top and use a flat-bottomed cup to smooth the bottom and sides. Chill the dough with the plastic on for at least 2 hours, better if overnight. The dough can also be wrapped in plastic and chilled before rolling out if making it ahead of time.
- If chilling the dough before rolling out, make sure to let the dough soften for about 15 minutes at room temperature before attempting to roll out. Roll out the dough between two sheets of parchment dusted with rice flour. Chill for at least 30 minutes before baking.
- Bake in a preheated 325 F oven for 25-40 minutes or until the crust is golden.
- Brush the bottom and sides of the crust with egg wash: egg yolk mixed with a pinch of salt and ½ teaspoon water. Bake an additional 2 minutes to set the egg wash.
- 1 can sweetened condensed milk (see note for dairy-free option)
- ¼ cup cornstarch
- 3-4 Large lemons (juice and zest)
- 8 egg yolks
- ½ cup butter
- Combine sweetened condensed milk and cornstarch in a medium saucepan on medium heat. Add lemon zest and lemon juice.
- Bring to a boil then add egg yolks. Cook until thickened.
- Remove from heat and add the butter.
- Spread immediately onto the ready tart.
Step-by-Step Photos
Preparation for Tart
The crust can be made either by hand, mixer, or food processor. The order is the same. Put the oat and rice flours, sugar, salt, and baking soda in the bowl. Combine.
Add cream cheese, butter, and vanilla. Blend together.
The dough can also be wrapped in plastic and chilled before rolling out if making it ahead of time.
If chilling the dough before rolling out, make sure to let the dough soften for about 15 minutes at room temperature before attempting to roll out. Roll out the dough between two sheets of parchment dusted with rice flour. Chill for at least 30 minutes before baking.
For a really smooth crust, place a sheet of plastic wrap then a paper towel on top and use a flat-bottomed cup to smooth the bottom and sides. Chill the dough with the plastic on for at least 2 hours, better if overnight.
Bake in a preheated 325 F oven for 25-40 minutes or until the crust is golden.
Brush the bottom and sides of the crust with egg wash: egg yolk mixed with a pinch of salt and ½ teaspoon water. Bake an additional 2 minutes to set the egg wash.
Preparation for Lemon Filling
Combine sweetened condensed milk and cornstarch in a medium saucepan on medium heat.
Add lemon zest and lemon juice.
Bring to a boil.
Add egg yolks. Cook until thickened.
Remove from heat and add the butter.
Spread immediately onto the ready tart.
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