If you’re looking for a fragrant, fresh and naturally gluten-free dessert, this lemon tart is the perfect choice. The rice oil shortcrust stays crumbly and light, while the coconut oil lemon curd gives a velvety, aromatic and delicately perfumed cream.
Ideal for breakfast, snack or an elegant dessert, this tart combines simplicity and taste: every slice releases the intense flavor of lemon without weighing you down. Easy to prepare even for beginners, it’s a versatile dessert that can be personalized with lemon zest, a dusting of powdered sugar or fresh fruit for a more showy presentation.
A dessert suitable for those intolerant to gluten and lactose.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
- Energy 360.54 (Kcal)
- Carbohydrates 38.69 (g) of which sugars 24.06 (g)
- Proteins 3.80 (g)
- Fat 22.74 (g) of which saturated 12.66 (g)of which unsaturated 8.01 (g)
- Fibers 0.03 (g)
- Sodium 66.42 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups gluten-free rice flour
- 2 eggs
- 6 tbsp sunflower seed oil (about 6 tbsp (roughly 80 g))
- 1/4 cup + 1 tbsp granulated sugar (about 60 g)
- 1 lemon (zest, grated)
- pinch salt
- 2 eggs
- 1/3 cup lemon juice (about 100 ml (3.4 fl oz))
- 3 lemons (zest, grated)
- 1/2 cup + 2 tbsp coconut butter (about 135 g)
- 3/4 cup + 1 tbsp granulated sugar (about 165 g)
- as needed butter
- as needed powdered sugar
- as needed sliced almonds
Tools
- 1 Baking pan 8×8 in
- 2 Bowls
- 1 Saucepan (for bain-marie)
- 1 Sieve
Steps
In a bowl add the eggs with the sugar, the salt and the chosen flavoring.
Mix well with a whisk and add the oil. Continue mixing until homogeneous.
Add the rice flour and begin to knead. Shape into a disk, cover with cling film and chill for 30 minutes in the refrigerator.
In a bowl whisk the sugar with the eggs and the lemon juice.
Add the lemon zest, cook in a bain-marie over medium heat; the mixture should reach a temperature of 180°F.
It will be ready when it leaves a thin coating on the back of a spoon.
Add the coconut butter and blend with a mixer until you obtain a smooth, velvety cream, then let it cool slightly.
Roll out half of the shortcrust dough on a surface lightly dusted with rice flour.
Transfer the disk to a previously buttered or oiled pan and chill in the refrigerator.
Roll out the remaining shortcrust, cover the lemon cream and seal the edges well; decorate the surface with sliced almonds.
Bake in a preheated static oven at 356°F for 30-35 minutes.
Remove from the oven and let cool, then dust with powdered sugar.
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ATTENTION: consult the official Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips for a perfect tart
The coconut butter can be substituted with lactose-free butter for those who tolerate it, or with plant-based margarine.
Even baking: roll the shortcrust to an even thickness (about 1/5 inch or 5 mm) and bake in a preheated oven.
Creamy lemon curd: stir continuously over low heat to avoid lumps.
Cooling: let the tart cool completely before serving so the lemon curd can set.
Decoration: dust with powdered sugar or lemon zest.
Storage
Store in a cool place for 4-5 days.
Can I substitute the coconut oil in the lemon curd?
Yes, you can use margarine or butter, either regular or lactose-free.
Can I further flavor the lemon curd?
Yes! A touch of vanilla or lime zest can add an extra fresh note.
The gluten-free lemon-filled tart with coconut oil lemon curd and rice oil shortcrust is a simple to prepare dessert, perfect for breakfast, a snack or a light dessert. The contrast between crumbly shortcrust and velvety lemon cream wins you over at the first bite.
Try it at home and share your experience in the comments! 😍
For more gluten-free and easy desserts, explore the other recipes on the blog.
