Go Back
–+ servings
mini gluten free lemon tart

Mini Gluten Free Lemon Tart

By Rommel@Bakefree
The tangy and smooth lemon curd filling is made with fresh lemon juice, sugar, eggs, and some lemon zest, while the sweet Italian meringue topping is light and fluffy.
Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Waiting Time 2 hours
Course Dessert
Cuisine American, French
Servings 20 pieces

Equipment

Ingredients
 
 

Gluten Free Sweet Pastry Dough

Lemon Curd

  • 300 g lemon juice
  • 200 g sugar
  • 40 g cornstarch
  • 3 large whole eggs
  • 4 large egg yolks (save the whites for meringue)
  • lemon zest (from 3 lemons)
  • 60 g Violife vegan butter

Italian Meringue

  • 120 g egg whites (4 egg whites)
  • 220 g sugar
  • 50 ml water

Instructions
 

Gluten Free Sweet Pastry Dough

  • Follow the recipe instruction of gluten free sweet shortcrust recipe.
  • Flatten the cold dough to about 2mm thick between two baking sheets with a rolling pin. 
  • Cut the dough using a round cookie cutter, then place them on top of upside down mini muffin pan. 
  • Place and press the cut dough on top upside down mini tart pan and set them in the freezer for 10 minutes.
  • Preheat the oven to 175°C (350°F) for 12-15 minutes until golden brown.

Lemon Curd

  • Mix lemon juice, zest, cornstarch, eggs, and sugar in a mixing bowl. Cook on a double boiler while whisking constantly until thick. Remove from heat.
  • Mix the cold vegan butter well using a hand blender or whisk until smooth.
  • Fill the tart shells with lemon curd and refrigerate to set.

Italian Meringue

  • In a small saucepan, boil water and sugar, then partially whip the egg whites using a hand or stand mixer.
  • When the sugar syrup reaches 120ºC (248°F), remove from heat and pour into the whipping egg whites in a slow, steady stream.
  • Adjust the mixer speed to high and continue beating until the meringue is stiff, shiny, and cooled down. Use immediately.
  • Pipe the meringue on top of the filled tart shell. Burn the meringue using a kitchen torch. Skip this step if you don’t have a kitchen torch.

Notes

  • Storing the tart: fill the tart shell with lemon cream, pipe the meringue, and then freeze. A good Italian meringue should stay stiff and frozen for many days in the freezer.
  • The recipe is long but take your time. Watch the video first and you will finish assembling the cake quickly. It's easier to follow the video than just reading the whole recipe.
Keyword gluten free lemon tart
Tried this recipe?Let us know how it was!