Preheat the oven to 350☏ before you begin. It comes together in a matter of minutes! Step 1: Make the crust The filling – The filling is nothing more than a simple stove-top lemon curd. It gets prebaked before adding the filling. The crust – The shortbread crust is made by combining all the ingredients in a bowl then pressing it into a tart pan. It does have two elements that are made separately… It isn’t difficult to make this easy lemon tart recipe. Saucepan: A heavy-bottomed saucepan is perfect for cooking the curd. I like to use one with a removable bottom.įine mesh sieve: Push the curd through a fine-mesh sieve ensures the texture is creamy and free of eggy bits. Tart pan: The recipe fits a 9-inch tart pan. You only need a few tools to make this incredible lemon curd tart. I made the slices with my candied orange recipe but used lemons instead of oranges. I garnished my tart with candied lemon slices. Heavy cream: It’s completely optional to use heavy cream in the curd but I find that it adds a nice creaminess to the texture.Lemon: Lemon juice and zest are used to flavor the filling.Eggs: Lemon curd can taste a bit eggy, so use fresh eggs for the best results.Butter: Unsalted sweet cream butter is what I used to test the recipe.Salt: Just a pinch goes in both the crust and the filling to help balance all the flavors.Feel free to add a bit more if you don’t like a super tangy filling. Regular granulated sugar is used in the curd. Sugar: Powdered sugar goes in the crust so it bakes up soft and crumbly like traditional shortbread.It will keep the crust tender and crumbly. Gluten-free flour: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is preferred.It adds a slightly nutty flavor that complements the lemon. Almond flour: I like adding a bit of Bob’s Red Mill Almond Flour to the crust.While this recipe uses gluten-free flour, you can make it with regular all-purpose flour. My homemade classic lemon tart requires a few staple ingredients. Both are completely optional but I highly recommend adding them. A splash of cream and butter make the filling soft and creamy.The lemon curd is first cooked on the stove then it’s added to the crust and baked until set.The result is a perfectly crumbly and sweet crust that pairs well with the tangy lemon curd. The cookie crust is made with almond flour, gluten-free flour, powdered sugar, and butter.I think you will enjoy this recipe and find it similar to the French “tarte au citron”. If you’re not a fan of tart lemon flavor, you can add more sugar to the filling. I like for my lemon desserts to be lip-puckering and that’s exactly how this tart is. I used a combination of almond flour and gluten-free baking flour from Bob’s Red Mill and it came out like any traditional shortbread crust. The recipe is basically my lemony lemon bars transformed into a tart.Īnd the best part is that the shortbread crust is made with gluten-free flour plus almond flour. This post is brought to you by Bob’s Red Mill.Ĭalling all lemon lovers! This lemon tart is for you!! It’s, by far, one of my favorites desserts to date. With a classic shortbread crust and tart lemon filling, this tart is the ultimate lemon dessert. This gluten-free lemon tart recipe is one you will adore.
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