The lemon filled tart is a true delight for the palate, soft and creamy that melts in your mouth. The pastry is made with rice flour and without butter, while the lemon cream more precisely the lemon curd is made with coconut oil, a dessert suitable even for those intolerant to gluten and lactose.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, 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
- 1/3 cup sunflower seed oil
- 1/3 cup sugar
- 1 lemon (grated zest)
- 1 pinch salt
- 2 eggs
- 7 tbsp lemon juice
- 3 lemons (grated zest)
- 1/2 cup coconut butter
- 3/4 cup sugar
- as needed butter
- as needed powdered sugar
- as needed sliced almonds
Tools
- 1 Baking Pan 8×8 inches
- 2 Bowls
- 1 Pot (for double boiler)
- 1 Sieve
Steps
In a bowl add the eggs with sugar, salt, and the chosen flavor.
Mix well with a whisk and add the oil. Continue mixing until smooth.
Add the rice flour and start kneading. Form a dough and cover with plastic wrap. Let it rest for 30 minutes in the fridge.
In a bowl, mix the sugar well with the eggs and lemon juice.
Add the lemon zest, cook in a double boiler over medium heat, the mixture should reach a temperature of 180°F.
It will be ready when it coats the back of a spoon.
Add the butter and blend with a mixer to obtain a smooth and velvety cream, let it cool.
Roll out half of the pastry on a work surface dusted with rice flour.
Transfer the disc into a previously greased or oiled pan and cool in the fridge.
Roll out the remaining pastry, cover the lemon cream closing the edges well and decorate the top with sliced almonds.
Bake in a preheated static oven at 355°F for 30-35 minutes.
Remove from the oven and let cool, then sprinkle with powdered sugar.
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WARNING: consult the Associazione Italiana Celiachia guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
Store in the fridge for 4-5 days.
Coconut oil can also be replaced with lactose-free butter for those who tolerate it or vegetable margarine.
Coconut oil can also be replaced with lactose-free butter for those who tolerate it or vegetable margarine.
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Also follow me on Pinterest.
Go back to HOME to discover the latest recipes!
