Gluten-Free Meyer Lemon Tart

gluten free lemon tart

Here, the tangy-sweet goodness of Meyer lemon curd is paired with a very versatile gluten-free crust for a perfect dessert or teatime treat. Enjoy this gluten free lemon tart dessert.

gluten free lemon tart
5 from 2 votes

Gluten-Free Meyer Lemon Tart

MAKES 1 (9-INCH) TART With two recipes in one, you can make the tart— or use the crust for any sweet recipe you like and serve the Meyer lemon curd with scones or berries. 
Servings 8
Calories 357 kcal
Author Cindy F. McIntosh



  • 1/2 cup powdered sugar
  • 1/2 cup (8 tablespoons/1 stick) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 3/4 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon xanthan gum


  • 3/4 cup sugar
  • Zest of 4 Meyer lemons
  • 3/4 cup Meyer lemon juice (from 6 to 8 Meyer lemons)
  • 3 eggs
  • 7/8 cup (14 tablespoons) cold, unsalted butter, cubed


  1. Make the crust: In a food processor, pulse together the powdered sugar, butter, vanilla, and salt. Add the egg and pulse until just combined. Add all the flours and the xanthan gum, then pulse until just combined. Scrape down the sides of the bowl and pulse again, until just combined (don’t overmix). Flatten the dough into a 1-inch disk, wrap in plastic wrap, and refrigerate for 1/2 hour.
  2. Roll the dough between two pieces of plastic wrap into a 1/4-inch-thick circle. Place the dough into a 9-inch tart pan with a removable bottom, pressing it lightly into the sides of the pan, then trimming any overhanging dough with a knife. Prick the dough with a fork in 20 places, then freeze the dough for 1 hour.
  3. Preheat the oven to 325°F and bake crust for 25 minutes, or until golden brown. Set aside.
  4. Make the lemon curd: Lower the oven temperature to 300°F. In a saucepan, combine the sugar, lemon zest, and lemon juice. Vigorously whisk in the eggs. Warm the mixture over medium-low heat and cook, whisking constantly, until the mixture starts to thicken, 5 to 8 minutes. Remove the pan from the heat and add the cubed butter, a few pieces at a time, whisking to melt, until all the butter is melted. For the smoothest curd, strain the mixture through a fine mesh sieve into a bowl.
  5. Finish the tart: Pour the lemon curd into the tart crust and bake until the curd is set but still jiggles slightly, 15 to 18 minutes. Let cool completely, then remove the tart from the pan and serve.
Nutrition Facts
Gluten-Free Meyer Lemon Tart
Amount Per Serving
Calories 357 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 112mg37%
Sodium 212mg9%
Potassium 94mg3%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 27g30%
Protein 5g10%
Vitamin A 473IU9%
Vitamin C 9mg11%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photography Heami Lee

8 Comments on “Gluten-Free Meyer Lemon Tart”

  1. Haven’t tried this yet. Do you think using a blender instead of food processor would work?

  2. I cannot wait to make this! I might lighten the sweetness a wee bit (I LOVE tartness!) to see how it works, but this just sounds divine!
    Thank you!

  3. 5 stars
    Pastry was perfect! Pulsed the butter and then added everything else, then rolled it between parchment and froze it before baking.
    Took only three and a half of the meyer lemons from my tree. Wish I could post a picture!

  4. Hi! Wonderful news. I’m so glad you like it. If you can, post a photo to Instagram and tag us. We’d love to share it! Regardless, thank you for sharing your experience with this recipe.

  5. 5 stars
    This was fantastic! Our neighbor’s parents grow Meyers lemons in California and bring them to Portland every year. Such a delight. Crust is wonderful and the custard is amazing.

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