Gluten-Free Lemon Tart

topped with whipped cream and white chocolate

The pastry for this recipe is based on my mum’s classic gluten-free shortcrust, and uses our gluten-free all-purpose flour and our organic chestnut flour. You can also substitute finely ground almonds in place of the chestnut flour for an alternative.

The recipe for the lemon filling is adapted from the “Tarts and Pies” chapter of our cookbook “A Handful of Flour“, from the lemon and passionfruit tart.

Top the lemon tart with whipped cream and grated white chocolate, or alternatively you can keep it simple and just dust with a little icing sugar.

Serves 8-10


  • 300g all-purpose gluten-free flour
  • 100g chestnut flour (or ground almonds)
  • 1.5 tsp xanthan gum
  • ½ tsp salt
  • 2 tbsp icing sugar, sifted
  • 150g unsalted butter
  • 2 medium eggs, beaten
  • 4 tsp cold water
  • grated zest of 2 lemons
  • juice of 5 large lemons (180-200ml), strained to remove any pips
  • 175g caster sugar
  • 175g double cream
  • 5 medium eggs, plus 2 egg yolks
  • 400ml double cream, whipped
  • grating of white chocolate


Preheat your oven to 220°C. Have ready a 26cm fluted tart tin.

Weigh the dry ingredients for the pastry into a mixing bowl.

Cut the butter into 1cm cubes and rub into the dry flour mixture with fingertips, until you have a breadcrumb-like consistency.

Add the beaten eggs and cold water to form a dough. If you need to add more water, do so very gradually a teaspoon or so at a time.

Shape into a flattened disc, wrap it up and refrigerate for at least one hour – always rest and chill before use. You can keep it in the fridge for up to 3 days, or freeze it.

Remove from the fridge and roll out between 2 sheets of baking parchment. This helps you to handle the pastry.

Remove the top layer of parchment and carefully place the pastry in the tart tin pastry-side down, then remove the top layer of parchment once it is safely in the tin. Use your fingers to press the pastry into the sides so it fits snugly.

Roll the rolling pin over the top of the tin to trim off any excess pastry. Prick the base of the pastry with a fork to prevent bubbles forming. Cover the base and sides of the pastry case with baking parchment, and weigh it down with baking beans.

Blind bake the pastry case for 10 minutes until there are no wet patches of dough. Remove from the oven and remove the baking parchment and baking beans.

Bake for a further 10 minutes until just golden brown, then remove from the oven and set aside. Reduce the oven temperature to 150°C.

To make the lemon filling mix the lemon zest, lemon juice and sugar together in a bowl with a hand whisk. Place in the fridge for 20-30 minutes.

When you are ready to bake the filling, whisk the cream for the filling, eggs and egg yolks into the lemon juice and sugar mix so that it is fully incorporated. Do this at the last minute, so the lemon juice does not have time to react with the raw egg. Remove any surface froth using a slotted spoon, and pour the filling into the pastry case.

Bake the tart for 30-35 minutes. When you remove it, it should still have a wobble to it in the centre. Leave it to cool and set in the tin at room temperature.

Once cool, top with whipped cream and shavings of white chocolate (note it will take at least 1 hour to cool and set properly).

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