Lemon Tart (Gluten Free, Dairy Free)
Ingredients
For the pastry:
For the lemon filling:
Instructions
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Start making the pastry by combining the gluten free flour and icing sugar in a large bowl
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Rub in the dairy free spread until it resembles breadcrumbs
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Mix in the egg yolk and water until the dough forms a ball
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Wrap in cling film and chill in the fridge for 30 minutes
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Preheat the oven to 180 oC
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Roll out the pastry and line a 8″ flan tin with the pastry sheet
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Bake the pastry blind (weighed down with baking beans) for ten minutes
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Remove the beans and cook for a further 10 minutes
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Remove from the oven and allow to cool completely
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Make the filling by whisking together the egg yolks, cornflour and caster sugar in a heat proof bowl
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Heat the milk until it boils then pour slowly into the egg mix whisk continuously
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Return back to the saucepan and heat until thickened about 5 minutes or less
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Remove from the heat and stir in the dairy free spread, lemon zest and lemon juice
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Transfer to a bowl and allow to cool to room temperature
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Cover in clingfilm so it touches the lemon cream and chill for 2 hours in the fridge
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Spoon into the pie case and enjoy as is or top with some fresh fruit
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