Whole Meyer Lemon Gluten-Free Tart

Whole Meyer Lemon Tart

This to-die-for dessert by our dear friends at Flour Craft Bakery in Marin County, California, gets its gorgeously lemony taste from Meyer lemon, which is blended, peel and all, into the filling mix. Use the spectacular, easy to make gluten free tart crust for any sweet tart you please!

Servings 8 people
Calories 373 kcal


  • 1 recipe for Sweet Pastry Crust Dough chilled (see below)
  • Brown rice flour for sprinkling
  • 1 large Meyer lemon about 4 ounces, skin on cut into 8 pieces
  • 1 ¼ cups (8.9 ounces) sugar
  • 1 stick 4 ounces butter
  • 1 tablespoon vanilla paste or gluten-free vanilla extract
  • 4 eggs


  1. Preheat the oven to 350°. Place the pastry crust dough between two pieces of plastic wrap and roll it into a 10-inch disk, ¼-inch thick. Remove the top piece of plastic wrap, lift the dough and remaining wrap, invert it over a 9-inch tart pan, and position the dough to fit the pan. Peel off and discard the remaining plastic wrap and trim the dough edges with a paring knife. Top the dough with a piece of parchment, fill it with a layer of dried beans or baking weights, and bake for about 15 minutes, rotating halfway through, until the crust is blonde around edges and just set in middle. Remove the beans and parchment paper.

  2. Put the Meyer lemon (peel, seeds, and all), sugar, butter, vanilla, and eggs into blender and blend until smooth, 3 to 5 minutes. Pour into the tart shell and bake for about 40 minutes or until just set in the middle, like custard. If the top begins looking dark during cooking, tent it with foil. Cool to room temperature and serve.
Nutrition Facts
Whole Meyer Lemon Tart
Amount Per Serving
Calories 373 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Cholesterol 132mg44%
Sodium 52mg2%
Potassium 36mg1%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 46g51%
Protein 3g6%
Vitamin A 167IU3%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Pastry Crust

One of the easiest and most delicious GF tart crusts we’ve come across, this can and should be your go-to for all your spring- and summer-dessert tarts! For pies, you’ll need to roll out the dough, place it in a pie tin, weigh it down with parchment paper and dried beans or baking weights, and par-bake at 350°F for 15 minutes before adding and baking with fillings. For galettes, you can just top the raw dough with sliced, macerated fruits and then bake.
Servings 8 people
Calories 225 kcal


  • 1 ¼ cup (6.9 ounces) brown rice flour plus more for sprinkling
  • ½ cup (2 ¼ ounces) millet flour
  • ¼ cup (1.18 ounces) tapioca flour
  • ½ cup (1 ¾ ounces) sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon xanthan gum
  • ¼ pound (4 ounces or 1 stick) unsalted butter cold and cubed
  • 1 egg


  1. In a standing mixer or by hand in a large bowl, mix the dry ingredients together until combined. Add the butter and mix until the size of peas. Add the egg and mix until the mixture resembles coarse meal. Add ¼ cup very cold water and mix until dough comes together. Chill for 10 minutes before rolling out for easier handling.
Nutrition Facts
Sweet Pastry Crust
Amount Per Serving (1 slice)
Calories 225 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 51mg17%
Sodium 161mg7%
Potassium 48mg1%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 384IU8%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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