The Gluten Bigot: Simple Gluten Free Lemon Tart Recipe

Friday, May 17, 2013

Simple Gluten Free Lemon Tart Recipe

When I made meringues I had some egg yolks which I did not want to put to waste, so I did an internet to search to figure out something to do with them. I found a Martha Stewart recipe for lemon curd and decide to make it:

  • 3 large egg yolks
  • Zest of 1/2 lemon
  • 1/4 cup lemon juice
  • 6 tablespoons orangic raw cane sugar
  • 4 tablespoons unsalted butter
Basically, put everything into a small sauce pan except the butter and over a medium heat, stir. When it thickens turn off the heat and drop the butter in one quarter (tablespoon) at a time. Over with plastic wrap so the wrap touches the top of the lemon curd and refrigerate. It's good for a few days.

I decided to make tarts with it. For the crust I mixed about 1/4 almond meal with 1/4-ish corn meal and 2 tbsp of coconut oil and pressed into mini pie/tart shells and baked for about 5 minutes at 350. It was the result I was expecting to see, but I topped with the lemon curd and fresh slice strawberries and the result was delicious.  

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