4.8 from 24 reviews

Gluten-Free Lemon Tart with Almond Flour Crust

Name: Gluten-Free Lemon Tart with Almond Flour Crust
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 9-inch Gluten-Free Tart Crust, parbaked and warm; 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

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

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.

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

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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

Cook Time: 40

Total: 1 10

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

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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Comments

4.75 from 24 votes (14 ratings without comment)

Gluten-Free Lemon Tart with Almond Flour Crust

Ingredients