Lemon Tart with Almond Flour Crust (Gluten-Free)

Hi there! I hope you all had a lovely Easter celebrating the greatest gift of all-Christ dying for our sins. I am so undeserving of His Grace but sure am thankful.I feel like I am running around in a million different directions, simply trying to survive. Anyone else feeling this way? This season of life is FULL. Right around the time of trying to launch my blog and shoot with Julia for her contributor series, I got engaged! On March 3rd, Daniel Farris got on one knee and asked me to be his wife. I was so surprised and SO excited. I felt like I was on a cloud for about three weeks, somewhat neglecting my other responsibilities.Living in Charleston with my family and friends back in Alabama is hard, especially when trying to plan a wedding. We set a date and are getting married on October 21st in Montgomery, AL. We are getting married at the church I grew up in and having the reception at my parents house in the front lawn. We are down to 6 months, so I have been planning away with my mom and sisters. I don't know what I'd do without them!I've decided to move back to Alabama in May to prep for all of the wedding festivities, which means I'm leaving Charleston so soon... I moved here in August of last year and it was truly the biggest blessing. My time here has been such a season of growth and I have met some of the greatest, life-long friends. So until I move, i’m planning on indulging in all the good food Charleston has to offer, neglecting the wedding diet for a bit :)Now, let's shift gears and talk about this lemon tart. Oh man is it good... I'm dedicating this to all my gluten-free peeps out there. You are not forgotten! That being said, this is more of a time-sensitive recipe, as the lemon curd can easily curdle if you don't whisk vigorously. You can't let that egg scramble! Gluten-Free or not, this lemon tart is my favorite and the almond flour gives the crust the best texture.

While prepping your tart, allow yourself time to savor these sweet moments in life, amidst the crazy chaos, and reflect on the many blessings the Lord has given us. How grateful I am for a busy season, as it makes the calm moments each day that much more special.

Top your lemon tart with homemade whipped cream and berries and enjoy! 

Photos by Gal Meets Glam.

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Lemon Tart with Almond Flour Crust (Gluten-Free)

Yield: 1 large tart

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Crust

• 2 cups Super Fine Almond Flour (I use Bob’s Red Mill)
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1/4 cup salted butter, softened
• 1/2 teaspoon vanilla extract
• 1 large egg

For the Filling

• ½ cup fresh squeezed lemon juice (about 5-6 lemons)
• 2 teaspoons lemon zest
• ¾ cup sugar, divided
• 3 large eggs
• ¾ cup butter, softened to room temperature

For the Whipped Cream

• 1 Cup Heavy Cream
• 2 Tablespoons Sugar
• *Berries and fresh mint for garnish (optional)

instructions:

How to cook Lemon Tart with Almond Flour Crust (Gluten-Free)

For the Crust

1. Preheat oven to 350°F and lightly grease tart pan and line the bottom with parchment paper.
2. In a large bowl, mix together the almond flour, sugar, and salt. Stir in the softened butter until it resembles course crumbs, and then stir in the vanilla extract and egg. Mix until well combined.
3. Use your hands to press the dough evenly into the bottoms and side of the pan. The dough will be sticky. Poke a few holes into the dough using a fork.
4. Bake for 15-20 minutes until golden brown. Place a layer of aluminum foil on top if the edges are browning too fast.
5. Cool before making lemon filling.

For the Filling

1. In a medium saucepan, heat the lemon juice, lemon zest, and 6 tablespoons of sugar until sugar is dissolved, then bring to a boil. Set aside.
2. In a large mixing bowl, whisk the eggs and remaining sugar until smooth and no lumps remain.
3. While whisking egg mixture, slowly pour a quarter of the boiled lemon juice to the egg and whisk vigorously until combined. Whisk fast or else your egg will cook and curdle. Pour this egg/lemon mixture back into the saucepan with the lemon juice and whisk over medium heat until it is at a boil. Whisk continually or else there will be lumps. While continually whisking, reduce heat and let simmer until it is thickened like a sauce.
4. Fill a large bowl with ice water and set saucepan in the ice bath until it cools for about 3 minutes, or until it is warm but not hot. Remove from ice bath and add the softened butter in 5 increments, stirring with a rubber spatula until it is completely smooth and butter is thoroughly combined. Pour through a fine mesh strainer to remove any lumps.
5. Pour lemon filling into the baked tart shell and refrigerate overnight or until cooled and set. 

For the Whipped Cream

1. 1. In a mixing bowl fitted with a whisk attachment or with a hand mixer, beat the heavy cream and sugar on medium-high speed until thick. Spread whipped cream over the tart once it's chilled and garnish with fresh berries and a sprig of mint.

NOTES:

Store in the refrigerator for up to 3 days.

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