Gluten-Free Lemon Tart

A buttery press-in gluten-free crust, bound with an egg yolk and a little lemon juice, bakes until golden and is then filled with smooth lemon curd labeled gluten-free. Serve the tart chilled, topped with fresh berries or whipped cream if you like.

Prep: 15 min Cook: 20 min Total: 60 min Serves: 8

At a glance: This medium desserts recipe yields 8 servings in about 1h (15 min prep, 20 min cook). It uses 8 ingredients — including gluten-free all-purpose flour blend, granulated sugar, cold unsalted butter — and walks through 5 steps. Updated October 25, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Lemon Tart: When preparing this desserts recipe, store-bought lemon curd usually contains no gluten, but some include thickeners, so buy one labeled gluten-free or make it at home. Wash the tart pan and pastry blender if they last held wheat pastry.

Gluten-Free Notes for Gluten-Free Lemon Tart: This recipe is designed to be entirely free from gluten-containing grains, utilizing a gluten-free flour blend for the crust. Always ensure your lemon curd and any optional garnishes are also gluten-free.

Scale Recipe:

servings

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Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, granulated sugar, cold unsalted butter, cubed. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1.5 cups gluten-free all-purpose flour blend Shop
0.33 cup granulated sugar Shop
0.5 cup cold unsalted butter, cubed (or solid coconut oil for dairy-free) Shop
1 large egg yolk
1 tbsp fresh lemon juice
0.5 tsp salt
1 cup lemon curd (store-bought or homemade, ensure GF)
fresh berries or whipped cream, for garnish (optional)

Instructions

1 Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with a removable bottom. In a medium bowl, whisk together the gluten-free all-purpose flour blend and salt. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This process should take about 5-7 minutes.
2 In a small bowl, whisk together the granulated sugar, large egg yolk, and fresh lemon juice until well combined. Gradually add this wet mixture to the dry ingredients, mixing until just combined and a dough begins to form. Be careful not to overmix, as this can result in a tough crust.
3 Gently press the dough evenly into the bottom and up the sides of the prepared tart pan. You can use the bottom of a glass or your fingers to create a smooth, even layer. Prick the bottom of the crust all over with a fork to prevent puffing during baking, which should take about 2-3 minutes.
4 Bake the tart crust for 18-20 minutes, or until it is lightly golden brown and appears set. The edges should be a beautiful, toasted color. Remove the tart crust from the oven and let it cool completely on a wire rack for at least 15-20 minutes before filling. This cooling step is crucial for the crust to firm up properly.
5 Once the gluten-free tart crust has cooled entirely, carefully spread the lemon curd evenly into the baked shell. Smooth the top with an offset spatula or the back of a spoon. If desired, garnish with fresh berries or a dollop of dairy-free whipped cream just before serving. The tart is best enjoyed chilled, allowing the flavors to meld together.

Tips & Notes

Chill the pressed crust for 20 minutes before baking so it holds its shape up the sides.
Prick the crust bottom with a fork before baking so it doesn't puff.
Choose a lemon curd labeled gluten-free if using store-bought, since some contain starches with gluten.

Common questions

What cross-contamination risk is specific to Gluten-Free Lemon Tart?

Check gluten-free all-purpose flour blend, granulated sugar, cold unsalted butter, cubed before they go into Gluten-Free Lemon Tart. Store-bought lemon curd usually contains no gluten, but some include thickeners, so buy one labeled gluten-free or make it at home. Wash the tart pan and pastry blender if they last held wheat pastry.

How should leftover Gluten-Free Lemon Tart be stored?

Choose a lemon curd labeled gluten-free if using store-bought, since some contain starches with gluten.

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