Lemon tart with rice flour light and delicious. The recipe I want to share with you today is of a Lemon Cream Tart in a gluten-free version. Even though we don’t have intolerance issues in our family, I like to vary occasionally and try new flours even for baking. Today I want to give you the recipe for a delicious gluten-free Lemon Tart. I replaced the classic all-purpose flour with rice flour, naturally gluten-free. The result is a light shortcrust pastry, crumbly and delicious, perfect for making tarts, but also cookies or many desserts. For the cream, I also used potato starch or, if you prefer, rice flour for a gluten-free lemon cream. If you want a lactose-free dessert as well, I suggest replacing the milk in the cream with lactose-free milk or a plant-based milk. You can also replace the butter in the shortcrust pastry with olive oil or seed oil. Don’t miss my Eggless Dessert Recipes and Dessert Recipes with No-bake Chocolate Desserts. Let’s head to the kitchen and prepare a delicious Lemon Cream Cake together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: for a 9-9.5 inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 299.20 (Kcal)
- Carbohydrates 46.14 (g) of which sugars 20.32 (g)
- Proteins 5.04 (g)
- Fat 11.74 (g) of which saturated 7.10 (g)of which unsaturated 4.50 (g)
- Fibers 0.36 (g)
- Sodium 11.17 (mg)
Indicative values for a portion of 100 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
- 2 1/2 cups rice flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg
- 1 teaspoon baking powder
- 1/2 lemon zest (untreated)
- 2 egg yolks
- 1/3 cup sugar
- 4 tablespoons potato starch (or rice flour)
- 1 2/3 cups milk
- 1/2 lemon (untreated)
How to prepare the Lemon Cream Tart
First, prepare the shortcrust pastry with rice flour; you can also make it in advance and store it in the fridge wrapped in plastic wrap for 1-2 days or freeze it. You can make the shortcrust pastry with a mixer or simply in a bowl. Mix the flour with the butter in small pieces.
Add the sugar, egg, grated zest of half an untreated lemon, and finally the baking powder. Quickly knead. Form a soft dough, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
While the dough is resting, prepare the lemon cream. Whisk the egg yolks with the sugar until you have a light and thick mixture. Add the potato starch or rice flour, continuing to stir. Bring the milk to a boil in a saucepan with the lemon zest.
Turn off the heat and pour the egg mixture into the milk all at once. Mix well with a whisk and return the saucepan to the heat. Thicken the cream, always continuing to stir, and finally pour in the juice of half a lemon. Mix well and let the cream cool.
Roll out 2/3 of the gluten-free shortcrust pastry and line a greased or parchment-lined 9-9.5 inch tart pan with it. Prick the bottom with a fork. Pour the lemon cream on top (remove the lemon zest first), leveling it well. Roll out the remaining shortcrust pastry and cut strips to place on the Tart, forming the typical lattice.
Cover the Lemon Tart with a sheet of foil or parchment paper and let it bake in a preheated oven at 356°F in static mode for about 20 minutes. Remove the foil and continue baking for another 10 minutes. Let the Tart cool before transferring it to a serving plate and dusting it with powdered sugar if desired.
P.S.: With this baking method, the cream inside the Tart will remain soft and smoothSee you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Lemon Tart keeps for 2-3 days in a container
If your home is warm, I recommend storing the tart in the fridge
Don’t miss the recipe for Super Soft Lemon Muffins
