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Lemon desserts are not just for Springtime. Meyer lemons are in season during the winter and have a unique and delightful flavor (in between lemon and mandarin orange). They also have thin skins and less pith. Make this gluten free lemon tart using a whole Meyer lemon (or regular lemons using the tips). You’ll find that the filling in this recipe is super easy to make! It results in a delicious gluten free Meyer lemon tart that you can serve to anyone.
When are Meyer Lemons in Season?
Peak season for Meyer lemons is November -through March.
No Meyer Lemon on Hand?
If you do not have a Meyer lemon on hand, use the Gluten Free Lemon Curd recipe as a filling instead.
Gluten Free Meyer Lemon Tart
- 1 recipe Gluten Free Blind-Baked Pie Crust
- 4 large eggs
- 1-1/2 cups granulated sugar
- 1 whole Meyer lemon* seeded and cut into wedges
- 8 tablespoons unsalted butter, (or coconut oil) (4 ounces or 1 stick butter)
- 1-1/4 teaspoons pure vanilla extract
- Confectioner's sugar for garnish
Make the pie crust dough as described in the above-linked recipe, filling the dough with beans or rice (not instant rice). Add to the tart dish/pan as instructed. Bake for 15 minutes and set on a wire rack to cool. (Bake for 15 minutes if you are going to make the pie the day before serving.)
Preheat the oven to 350ºF.
In a blender, add all of the filling ingredients in the order that they are listed. Blend on high until smooth. Pour the mixture into the pie crust and bake on the center shelf of the oven for 40 minutes or until the custard is set.
Remove from the oven and set on a wire rack to cool completely. Dust lightly with confectioners' sugar, slice, and serve.
To make dairy-free, you can use coconut oil. I have not made this dairy-free, but I can explain what I would do to improve upon the dairy-free version. To achieve an even better result, use half coconut oil and half canned full-fat coconut milk. It will turn out creamier. However, this makes the recipe less easy, Because the milk makes the batter thinner, you'll need to add 2 - 4 tablespoons or so of cornstarch, potato starch, or tapioca flour. The only way to know how much you need is by adding the lemon mixture to a saucepan. Then, combine 2 tablespoons of cornstarch with a 2 tablespoons water to make a slurry/thin liquid without any lumps. Bring the lemon mixture to a boil and stir constantly while adding the slurry a little at a time. Continue to stir until thick. If not thick as warm pudding (should coat the back of a spoon and be able to draw a line in it that stays), repeat the process until thick. Then pour the filling into the crust. Bake for 15 - 20 minutes or until set.