French Lemon Tart with gluten-free crust
 
Prep time
Cook time
Total time
 
Serves: 8-12
Ingredients
  • CRUST
  • 2.5 cups flour (250 g) - gluten-free or regular
  • a heaping ½ c confectioner sugar (80g)
  • ⅓ cup ground almonds (30g)
  • ½ cup cold butter (125 g)
  • one egg
  • a scant teaspoon of large-grain sea salt. If you can't get that, use a half-teaspoon of regular
  • 1 Tablespoon of cold water (optional, but probably necessary)
  • FILLING:
  • 8 eggs, room temperature (you'll need 4 whole eggs and 4 egg yolks)
  • zest and juice of 4 large lemons (juice = ¾ cup)
  • 3.5 oz butter melted (100g)
  • 1⅓ cup sugar (250g)
  • confectioner sugar for sprinkling on top
Instructions
  1. Pre-heat the oven to 350°F or 180°C
  2. Blend the crust ingredients in the Cuisinart, adding a Tablespoon of cold water if needed to form a ball.
  3. Roll the crust out between wax paper, and slide it on to a 25cm quiche pan with deep sides.
  4. Cut the extra crust off the sides, then cut the extra wax paper.
  5. Poke holes with fork tines on bottom.
  6. Bake for 15 minutes.
  7. Let the crust cool for an hour.
  8. Separate four eggs and put those yolks plus 4 whole eggs in a bowl.
  9. Zest, then juice 4 lemons.
  10. Whisk all that together.
  11. Add the sugar, then melted butter and whisk.
  12. Place the cooled crust on a baking sheet, then pour the filling inside the crust.
  13. Protect the exposed crust with aluminum foil.
  14. Bake in a pre-heated oven at 325°F for 20-35 minutes until the inside is no longer runny.
  15. When cool sprinkle confectioner sugar on top.
Recipe by A Lady In France at https://aladyinfrance.com/french-lemon-tart-gluten-free-crust/