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Lemon Tart (Gluten Free, Dairy Free)

lemon tart
Prep Time 20 mins
Cook Time 25 mins
Rest Time 2 hrs
Total Time 2 hrs 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Best Season: Summer
Ingredients
    For the pastry:
  • 250 g gluten free plain flour
  • 60 g icing sugar
  • 100 g dairy free spread
  • 2 egg yolks
  • 5 tbsp ice cold water
    • For the lemon filling:
  • 480 ml dairy free milk (I used almond milk)
  • 5 egg yolks
  • 30 g cornflour
  • 100 g caster sugar
  • 55 g dairy free spread
  • juice and zest of one lemon
Instructions
  1. 1
    Start making the pastry by combining the gluten free flour and icing sugar in a large bowl
  2. 2
    Rub in the dairy free spread until it resembles breadcrumbs
  3. 3
    Mix in the egg yolk and water until the dough forms a ball
  4. 4
    Wrap in cling film and chill in the fridge for 30 minutes
  5. 5
    Preheat the oven to 180 oC
  6. 6
    Roll out the pastry and line a 8″ flan tin with the pastry sheet
  7. 7
    Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. 8
    Remove the beans and cook for a further 10 minutes
  9. 9
    Remove from the oven and allow to cool completely
  10. 10
    Make the filling by whisking together the egg yolks, cornflour and caster sugar in a heat proof bowl
  11. 11
    Heat the milk until it boils then pour slowly into the egg mix whisk continuously
  12. 12
    Return back to the saucepan and heat until thickened about 5 minutes or less
  13. 13
    Remove from the heat and stir in the dairy free spread, lemon zest and lemon juice
  14. 14
    Transfer to a bowl and allow to cool to room temperature
  15. 15
    Cover in clingfilm so it touches the lemon cream and chill for 2 hours in the fridge
  16. 16
    Spoon into the pie case and enjoy as is or top with some fresh fruit
Keywords: gluten free dessert recipes, recipes, dairy free pastry
Read it online: https://freefromfavourites.com/recipe/lemon-tart-gluten-free-dairy-free/