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    Home / Desserts / Pies & Tarts
    4.8 from 24 reviews

    Gluten-Free Lemon Tart with Almond Flour Crust

    By Alanna Taylor-Tobin on Jan 9, 2023 (updated Apr 15, 2025) / 26 Comments Jump to Recipe

    With an easy press-in almond flour shortbread crust and luscious, tangy lemon curd filling, this French-style gluten-free lemon tart is an easier version of the classic lemon dessert.

    This lemon tart recipe takes just 30 minutes of active time; for best results, cool and chill the tart after baking for at least 3-4 hours or overnight.

    gluten-free lemon tart slices on a plate
    Creamy lemon curd filling + almond flour tart crust = gluten-free lemon tart bliss!

    This is my version of a French-style lemon tart, or tart au citrons, made gluten-free. It starts with my reader-favorite buttery almond flour crust, which is deceptively easy to make. Next comes creamy homemade lemon curd filling, baked until softly set. Once the tart is cool, top it with whipped creme fraiche. The cool cream softens the tangy curd all paired with golden, crumbly crust.

    This gluten-free lemon tart is:

    • creamy
    • dreamy
    • balanced: not too sweet or too eggy
    • rich & tangy
    • sneakily easy to make
    • bright and satisfying all year long
    ingredients arranged in bowls
    The lemon curd filling uses just 5 ingredients: lemons, sugar, eggs, butter, and salt, baked in a gluten-free tart crust.

    Ingredients

    This recipe uses just a handful of ingredients.

    • This recipe starts with my favorite gluten-free tart crust, replete with nutty almond flour, lots of butter, and a hit of vanilla and salt for loads of flavor. It tastes like a shortbread cookie.
    • Lemons are the name of the game here, 6 big ones to be precise. The zest adds big flavor while the juice forms the bulk of the curd filling.
    • Eggs and egg yolks help the curd thicken and set.
    • Sugar adds just the right amount of sweetness. I've given a version for extra-tart tart with less sugar too.
    • Butter adds richness to the curd and helps it set up in the fridge and a touch of salt sharpens the flavors.
    • Whipped creme fraiche makes a pretty topping that's firm enough to pipe. I sprinkled a little bee pollen for color, but lemon zest works too.
    a slice of gluten-free lemon tart ready for serving
    This lemon tart starts with an easy almond flour crust that tastes like buttery shortbread cookies.

    Method

    This recipe turns out a classic-tasting French lemon tart, but it's easier to make than most thanks to a press-in crust – no chilling or rolling required! It makes one 9-inch tart, serving 10-12.

    Give yourself 2 hours to make the crust, filling, and bake the tart, and be sure to leave time for the tart to cool and chill before serving it.

    Almond Flour Tart Crust

    First make the gluten-free tart crust: simply whizz all the ingredients together in a food processor and press them into a tart pan. Parbake the crust as directed.
    If you don't have a tart pan, never fear – this exact same recipe makes the ultimate gluten-free lemon bars in an 8-inch square baking pan.

    Lemon Curd Filling

    Rather than use a water bath, which is cumbersome and takes more time, I like to cook my lemon curd directly in a saucepan set over low heat.

    This recipe takes 20 minutes to make and yields 4 cups of curd. Store it in the fridge for up to 2 weeks or freeze for up to several months.

    ingredients in bowls on a gray contertop
    Gather your ingredients. We pastry chefs love our mise en place to avoid missing an ingredient or making any mistakes in the recipe.
    lemon zest on a plate
    Zest some of the lemons using a microplane grater until you have 1 tablespoon of zest, packed. Take care to only grab the yellow part of the peel where all the flavorful oils are, and not the white part which is bitter.
    lemons have been juiced into a pitcher
    Juice the lemons and strain the juice until you have 1 cup of strained lemon juice.
    butter and lemon zest in a bowl
    Combine the butter and lemon zest in a large heatproof bowl and set a strainer on top of the bowl.
    eggs cracked into a pot
    Place the whole eggs and egg yolks in a medium saucepan that's thick and heavy, like this enameled cast iron saucepan.
    eggs, sugar, and salt in a pot
    Add the sugar and salt to the saucepan.
    pouring lemon juice into the pot
    Whisk to combine, then whisk in the lemon juice.
    whisking together ingredients in a pot
    At this point, don't let the mixture sit, but keep it moving with a whisk or soft spatula, otherwise the lemon juice will go to work on the eggs, making them seize up and turn grainy.
    stirring thickly cooked lemon curd
    Cook the curd over medium-low heat until it registers 165-170º on an instant-read thermometer, stirring constantly with a soft, heat-proof spatula, 5-10 minutes.
    a spatula coated with curd has a stripe through it, showing cooked consistency
    It will be thick enough to coat the back of a spoon and hold a line when you swipe a finger through it.
    curd being poured into a strainer
    Working quickly to stop the cooking, pour the curd through the strainer and into the bowl of butter and zest.
    a strainer has caught some eggy bits from the curd
    This will remove any bits of egg white and keep the curd silky-smooth.
    butter being stirred into glossy curd
    Stir in the butter and lemon zest.
    lemon curd being poured into a tart shell
    Pour the warm curd into the parbaked crust.

    Finish the Tart

    Bake the tart at 325ºF until the curd wobbles like Jell-O when you give the tart a wiggle, about 20 minutes. Let cool to room temperature, 1 hour, then chill until firm, 2-3 hours and up to overnight.
    To remove the pan sides, place the tart on an overturned bowl.
    Gently pull down the pan edge.
    Place the tart on a serving platter, decorate with whipped creme fraiche and bee pollen or lemon zest if you like.
    slices of lemon curd tart on a plate
    Cut into slices and serve.
    slice of lemon tart with a bite taken out
    Bojon appétit!

    Variation: Meyer Lemon Tart

    Got Meyer lemons? Lucky you! Make this tart with the lesser amount of sugar and use Meyer lemon zest and juice in place of the regular lemon zest and juice.

    gluten-free lemon curd tart on a platter

    Got leftover egg whites from making this recipe?

    Use them up in a batch of vanilla brown butter macaroons – you won't be sorry!

    easy lemon tart recipe, sliced on a plate

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    4.75 from 24 reviews

    Gluten-Free Lemon Tart with Almond Flour Crust

    Print Recipe Pin Recipe
    With tart, creamy lemon curd filling and a buttery, crisp almond flour press-in crust, this French-style lemon curd tart is easier than the classic but every bit as elegant.
    This recipe takes just 30 minutes of active time; for best results, cool and chill the tart after baking for at least 3-4 hours or overnight.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total: 1 hour hour 10 minutes minutes
    Servings: 10 -12 slices

    Ingredients

    Crust:

    • 1 9-inch Gluten-Free Tart Crust, parbaked and warm

    Filling:

    • 10 tablespoons (140 g) unsalted butter, sliced
    • 1 tablespoon firmly packed finely grated lemon zest (from about 2 large lemons)
    • 1 ½ cups (340 g) organic granulated sugar (or 1 ¼ cups / 275 g for extra tangy curd)
    • ⅛ teaspoon fine sea salt
    • 4 large eggs
    • 2 large egg yolks
    • 1 cup (235 ml) strained lemon juice (from about 6 large lemons)
    • Optional garnishes: whipped creme fraiche, bee pollen for sprinkling
    Prevent your screen from going dark

    Instructions

    Crust:

    • Prepare, parbake, and press the gluten-free tart crust as directed.

    Lemon Curd Filling:

    • Lower the oven temperature to 325ºF.
    • If you're new to making curd, see my lemon curd tutorial for more details.
    • Place the butter and lemon zest in a heatproof bowl. Place a mesh strainer over the bowl and set aside.
    • In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, eggs, and egg yolks to combine. Gradually whisk in the lemon juice.
    • Place the pot over medium-low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, 5–10 minutes. As you stir, be sure to scrape the entire bottom and corners of the pan, so that the mixture heats as evenly as possible. It will start out thick and cloudy from the undissolved sugar, then will turn thin and translucent, and finally begin to thicken and turn cloudy again as the eggs cook. Lower the heat to very low as it gets closer to being done. If the mixture starts to curdle or bubble, immediately remove it from the heat and proceed to the next step.
    • Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking. Whisk to incorporate the butter and lemon zest, making sure there are no clumps of lemon zest.
    • Pour the cooked curd over the baked and pressed down tart crust. If you have extra curd, you can save it in the refrigerator for up to 1 week. It's delicious swirled into yogurt or slathered on toast or biscuits.

    Bake

    • Bake the tart at 325ºF (don’t forget to lower the oven temp!) until the sides are barely puffed and the center wobbles like firm Jell-O when you give it a gentle shake, 15–25 minutes. It should not be wet or watery looking (underbaked), nor should it be puffed in the center or cracking (overbaked).
    • Remove the tart from the oven and let cool to room temperature for about an hour, then chill until firm, 3-4 hours or overnight.

    Serve

    • When the tart is cold, loosen and remove the sides of the tart crust and slide it onto a cutting board. Cut into wedges with a large, sharp chef's knife. For the cleanest cuts, dip the knife in very hot water and wipe the blade clean between cuts.
    • Just before serving, dust the tart with a bit of powdered sugar or garnish with lemon wheels and/or whipped crème fraîche if you like.

    Store

    • The tart keeps well, refrigerated, for up to 3 days, though the crust is the crispest within the first 1–2 days.

    Video

    Notes

    Gluten-Free Lemon Bars:
    No tart pan? No problem! Bake the same recipes as lemon bars following the recipe here. 
    Meyer Lemon Tart:
    Use the smaller amount of sugar and make the tart with Meyer lemon zest and juice.
    Make-Ahead:
    This lemon tart is best within two days of baking when the crust is crisp. It keeps well in the fridge for up to 4 days. I don't recommend freezing the bars once baked since it might make the curd grainy or watery. 
    However, you can make the crust ahead and freeze it – baked or unbaked – until you're ready for tart. You can prepare the lemon zest and juice a day or two ahead and refrigerate them until you're ready to bake. You can also cook the curd ahead of time, chill it for up to 3 days, and soften it in a bain marie before pouring it into the baked crust and proceeding with the recipe. 
    Nutrition values are for 1 of 10 servings of the filling only. 

    Nutrition

    Calories: 259kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 135mgSodium: 156mgPotassium: 53mgFiber: 1gSugar: 31gVitamin A: 497IUVitamin C: 10mgCalcium: 19mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    Reader Interactions

    Comments

      4.75 from 24 votes (14 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Marlene says

      April 06, 2020 at 11:05 am

      I've made this into Lemon Bars (using Meyer Lemons, lucky me!) and subbed a xylitol/erythritol sugar substitute 1:1 (have white sugar sensitivities) and it was AWESOME! Ate all of it in no time at all 😋😬
      I 💞 your encouraging blog, your inspirational cookbook, variety of great GF recipes, beautiful pix - your newsletter is one of the few I subscribe to. Thx for being there for us!

      Reply
    2. Martha Bains says

      April 06, 2020 at 8:06 pm

      Since my husband has celiac, I've found your blog and your cookbook to be wonderful resources. This looks like a great recipe, that I might try the crust with custard and use frozen fruit to make into a compote to top it. I'm not going out to buy lemons, but I do have grapefruit. I may try that and use some bottled lemon juice.

      Reply
    3. Katherine says

      April 08, 2020 at 8:56 am

      So odd - I was just wandering about deciding what to do with almond and coconut flour for desserts, ended up here (shocker!), and it all came together.

      Today is shopping day - lemons it is :)

      Reply
      • Katherine says

        April 08, 2020 at 8:58 am

        Edited to add.. I am just waiting for cherry season...

        https://bojongourmet.com/cherry-frangipane-tart/

        Reply
    4. Kim says

      April 17, 2020 at 1:39 pm

      This looks amazing! And I just harvested all of the meyer lemons from my mother-in-law's tree that needed to be removed. I spent yesterday snipping them off, and reveling in the delicious smell - the tree is again covered in blossoms, it must be one of the most productive trees ever. I drove around boxes of the overgrown lemons and deposited them at friend's houses while staying 10 feet apart. It was like delivering sunshine - the car smelled amazing, and thankfully no longer like the fake lemon scented Lysol wipes that I've been using post-grocery and pharmacy trips.

      Hugs and cat cuddles being sent your way.

      Reply
      • Alanna says

        April 26, 2020 at 12:30 pm

        I love meyer lemons! What a sweet delivery for your friends, I'm envious. :)

        Big hugs to you too friend. <3

        Reply
    5. Jason says

      January 27, 2021 at 9:47 pm

      I made this for my partner and family, and it was a real hit! Everybody noted that it was BETTER than a gluten crust - and the flavour was so so perfectly balanced. Thank you very much for sharing this, I really appreciate it :).

      Reply
      • Alanna says

        January 28, 2021 at 9:11 pm

        Ahhh that's the BEST compliment to receive on a gluten-free recipe! I'm so glad everyone loved it. Thanks a bunch for trying my recipe and for the kind note, I really appreciate it!

        Reply
    6. Brenda says

      January 28, 2021 at 11:49 am

      Delicious and elegant! Love this site. Am a new fan. Thank-you.💖

      Reply
      • Alanna says

        January 28, 2021 at 9:15 pm

        Aw thank you for the sweet words, I really appreciate it! So glad you loved the tart too. <3

        Reply
    7. Alexander says

      July 29, 2022 at 6:39 am

      What other sugars could I use instead of white/cane sugar?

      Reply
      • Alanna Taylor-Tobin says

        August 01, 2022 at 10:54 am

        Great question! You can use any granulated sugar in the filling and/or crust such as coconut, maple, or brown sugar. I'd recommend maple sugar for the best color as coconut or brown sugar will make the filling look more brown. It's best to sub by weight if you have a scale.

        The consistency of the crust might be slightly different but it should work. If the crust mixture seems dry, you can try adding more butter or a splash of milk or water to help bring it together.

        Please let me know what you try!

        Reply
    8. Judy says

      October 16, 2022 at 6:46 pm

      I wanting to make this lemon tart for a friend's birthday who loves lemon and is gluten free. However, she cannot have nuts..is there another option for the almond flour in the crust - maybe cassava flour OR??

      Reply
      • Alanna Taylor-Tobin says

        October 17, 2022 at 11:13 am

        Hi Judy, that's a great question! I haven't tried this recipe without almond flour, so I'm not sure how it would work. The protein in the almonds helps give the crust its structure. Cassava isn't all that similar to almond flour, but it could work! You might need to add more butter to make up for having less fat.

        Another option would be to grind some seeds (such as pumpkin and/or sunflower) to a fine meal. Or you could use tiger nut flour (which is not actually a nut but a tuber, though it's not super easy to find). Or you could try using more oat, sweet rice, and tapioca flours in place of the almond flour.

        I'd love to have a good nut-free version of this recipe, so please let me know how it goes if you experiment and I can add it to the recipe notes for other readers!

        Reply
        • Judy says

          October 17, 2022 at 6:46 pm

          Thank you for your reply. I have tiger nut...didn't think of that. I will use tiger nut in place of the almond flour...as I think they are both pretty similar. And I think I have seen in other recipes of yours you say tiger nut replaces almond flour now I think about it.

          Reply
          • Alanna Taylor-Tobin says

            October 17, 2022 at 7:56 pm

            Oh perfect! It *might* be a little more crumbly than with the almond flour, but I hope it will do the trick well enough. Please come back and let me know how it works if you try it!

            Reply
    9. Becky says

      June 29, 2023 at 2:29 pm

      I came across this looking for a GF tart crust. I usually make a different lemon curd filling but wanted to try yours. The recipes are very similar but one yours is baked and the other is not. Could you tell me what the difference is?
      https://www.marthastewart.com/319511/lemon-curd-tart

      Reply
      • Alanna Taylor-Tobin says

        July 09, 2023 at 10:20 am

        Hi Becky,

        One of the comments on the Martha recipe says that the filling didn't firm up enough; baking it gives it another chance to set. Please let me know if you try my version and how the two compare!

        -A

        Reply
    10. Katie says

      July 30, 2023 at 10:19 pm

      This recipe is such a winner!!
      I’ve made it for several birthday celebrations and it’s always a hit.
      I usually use the 275g sugar option as I prefer a sharper curd.
      A few times I’ve been short on one ingredient or another (almond / oat / rice flour) in the crust so had to change the ratios a bit, but it’s always worked out great - maybe it’s a forgiving recipe, or I’ve been lucky?
      Today I used the two spare egg whites to make mini meringue kisses to put on top as decorations.
      Thanks!!

      Reply
      • Alanna Taylor-Tobin says

        August 01, 2023 at 10:51 pm

        I'm so glad you like the recipe and that it's worked will with slight adjustments - that's really helpful to know! I bet the mini meringue kisses looked adorable and added a lovely sweet foil to the tangy curd. :)

        Reply
    11. Jen says

      March 12, 2025 at 3:56 am

      Thanks so much for your beautiful recipe . I’ve been dreaming of Lemon Tart since my Coeliac disease diagnosis in 2022. It was everything I hoped it would be thank you ❤️

      Reply
      • Alanna Taylor-Tobin says

        March 12, 2025 at 1:04 pm

        Aw I'm so glad your lemon tart dreams were realized with this recipe. Thanks for the kind note!

        Reply
    12. Linda Murray says

      April 13, 2025 at 8:49 am

      I would like to give you 10 stars. Fabulous recipe. Even my non-gluten friends enjoyed it! No groaning at the table when I presented a gluten free desert. More please was the comment.

      Reply
      • Alanna Taylor-Tobin says

        April 19, 2025 at 4:36 pm

        Ha! Yay, I'm so glad your friends enjoyed this tart – even the skeptics! Thanks so much for the sweet note.

        Reply
    13. Kristin says

      April 19, 2025 at 4:58 pm

      I’ve made this before but it had been awhile, so watched the video and found it to be so helpful! Especially the preparation of the tart dough. I used 6 precious organic Meyer lemons, so used the lesser amount of sugar, and it was just right, pleasantly tart and not too sweet. Perfect way to showcase the last of this seasonal fruit, and the ladies I had over for tea all raved and asked for the recipe:)

      Reply
      • Alanna Taylor-Tobin says

        April 19, 2025 at 5:21 pm

        Awww this made me so happy to read. I'm glad the video was helpful and that the Meyer lemon version was a hit with your tea guests. Thank you so much for the kind note and rating, I really appreciate it!

        Reply

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