Gluten free lemon tart

Name: Gluten free lemon tart
Total time: 3600 s
Yield: 8 people
Cuisine: British
Ingredients: Gluten free short crust pastry - I used Genius frozen; 4 eggs; 150 g caster sugar; 150 ml double cream; 3 lemons

Sarah Jacobs @cook_12419326

Altrincham

I didn’t feel up to making gluten free pastry then I found some frozen ready made 👍 so thought I’d try a lemon tart 🍋

Sarah Jacobs @cook_12419326

Altrincham

I didn’t feel up to making gluten free pastry then I found some frozen ready made 👍 so thought I’d try a lemon tart 🍋

Saved

Ingredients

1 hour

8 people

Gluten free short crust pastry - I used Genius frozen
Lemon filling
4eggs
150 gcaster sugar
150 mldouble cream
3lemons

Saved

Steps

1 hour

1

Defrost pastry
2

Roll out so that it will fit a 23cm pie dish
3

Grease a 23cm pie dish and fit the pastry in. Prick the base gently with a fork. Leave to chill in the fridge
4

Heat the oven to 180 C.
Cover the pastry with foil, fill with baking beans or rice.
5

Bake for 10 mins. Remove rice and foil then bake for a further 10-15 minutes until light brown
6

Whilst baking make the lemon filling.
7

Add 4 eggs, cream and sugar to a bowl and whisk then add the juice and zest of 3 lemons. If you want a stronger taste then use 4.
8

Reduce the oven temperature to 160C
Fill the pie crust with the filling. Place on a baking tray. Be careful because it can spill quite easily when moving into the oven!
9

Bake for 30-35 minutes until just set (very little wobble). Store in the fridge & serve chilled.