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.
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.)
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.
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