This gluten-free tart is filled with a creamy, sweet lemon curd. Fresh lemon juice and lemon zest give it a tart, sweet lemony flavor. A super easy 4-ingredient blueberry sauce tops the tart for a beautiful dessert. Fresh or frozen blueberries can be used.
Gluten-Free Lemon Curd Filling
This lemon curd filling is sweet and a little tart. It’s thickened with eggs and a gluten-free flour blend.
Fresh lemons – Lemon zest (the yellow outer layer of the peel) is the best way to get lemon flavor into a dessert. If you use a microplane to zest the lemon, the zest will be grated so finely that it will disappear into the filling. For a quick tutorial, see my post, How to Zest a Lemon.
Lemon juice also brings in lemon flavor and makes the filling perfectly tart and sweet. Fresh lemon juice is the only way to go. The bottled stuff just doesn’t taste the same.
Whole eggs help the curd to set firm enough but still allows it to be creamy. Lemon curd sauces usually use just yolks. But as a filling for a tart, it needs to set more firmly so whole eggs are best.
Half and half gives a rich creamy texture to this curd. I also tested the recipe using a dairy-free, vegan creamer. Nut Pods almond + coconut unsweetened creamer is my favorite. The difference between the dairy and non-dairy versions was barely noticeable.
Gluten-Free Flour Blend – My gf flour of choice is King Arthur Measure for Measure. It works well in almost all of my recipes and is the most affordable of the ones I’ve tested. My readers have had good results with other brands of gluten-free flour.
Sugar balances the tart lemon and makes this a perfectly sweet treat.
Lemon and blueberry is a classic flavor combo. The tart lemon with sweet blueberries is a match made in heaven in my opinion. This sauce has just 4 simple ingredients and cooks on the stovetop in 5 minutes.
You can use fresh or frozen blueberries. If using frozen, measure them first, then let them thaw at room temp. Or to thaw them more quickly, place them in a bowl and heat in the microwave for about a minute.
The sauce is sweetened with powdered sugar. I like powdered sugar better than granulated because it has corn or tapioca starch. The starch helps with thickening the sauce. A slurry of cornstarch and water will provide the rest of the thickening power.
Serve the sauce on the side or drizzle it on the whole tart.
Gluten-Free Tart Shell
Tart shells bake in a pan with a removable outside to make it easy to remove the tart from the pan. The fluted sides make for a nice presentation.
My buttery gluten-free tart shell is the base for this lemon tart. Tart shells are more like a shortbread cookie and thicker than a pie crust. Many tart crust recipes use almond flour in the recipe but I prefer to keep mine nut-free, so I use a ready made gluten-free flour blend.
There’s not a lot of active time to this recipe but the dough does require 2 short sessions in the fridge. So you can easily make the dough and get it into the pan a day or 2 ahead. See the full details in my gluten-free tart shell recipe.
Gluten-Free Lemon Tart with Blueberry Sauce
- 1 9 inch (1" high) gluten-free tart crust recipe
Lemon Curd Filling
- 2-3 medium sized lemons
- 3 large eggs
- ¾ c sugar
- ⅓ c half and half
- 3 Tbsp gluten-free flour blend, King Arthur Measure for Measure recommended
- ½ c blueberries – frozen or fresh
- 3 Tbsp water
- 1-2 Tbsp powdered sugar
- 1 tsp cornstarch mixed with 1 tablespoon water
- Make the gluten-free tart crust and bake with pie weights for 20 minutes. Do not bake any further, but leave the tart pan on the sheet pan for easy handling. The crust will finish baking once filled with the lemon curd.Note: When the tart crust has finished its 20 minute bake, turn the oven down to 350℉.
- While the tart crust is baking . . .
Make the Lemon Curd Filling
- Zest 2 of the lemons into a medium sized mixing bowl. A microplane is the best tool for this. You can also use the finest side of a grater. For a quick tutorial see my post, How to Zest a Lemon.
- Add the eggs, sugar and half and half. Beat thoroughly with a whisk or fork until the sugar is dissolved.
- Juice the lemon(s) to get ⅓ cup juice. Add the lemon juice to the egg mixture and beat thoroughly.
- While mixing, gradually sprinkle in the flour. Add it a little bit at a time to prevent lumps. Beat until the mixture is smooth.
- Pour the curd mixture into the crust as soon as the crust has had its initial bake. Use a toothpick to pop any bubbles. Leave the tart pan on the sheet pan for baking.
- Turn the oven temp down to 350℉ and bake the tart for 25-30 minutes. The top should be set but still jiggle a little damp a in the center.
- Holding the tart pan from the sides only, transfer it to a wire rack to cool.
- While the tart is baking . . .
Make the Blueberry Sauce
- If using frozen blueberries measure them first, then thaw at room temp or in the microwave for 1 minute.
- Add the blueberries, ¼ c water and powdered sugar to a small pot.
- Place on the stove top over medium heat and use a masher or fork to smash the blueberries. Make sure they are all broken open.
- Cook, stirring, for 3 minutes. The liquid will eventually turn dark purple.
- While stirring, add the cornstarch water mixture. Stir until the sauce bubbles and thickens a little.
- Pour the sauce through a strainer into a bowl to remove the blueberry skins. Press it through with a spoon or rubber spatula until you're left with mostly skins.
- Taste. Depending on the sweetness and flavor of the blueberries, you may want to add more powdered sugar. Stir in 1 teaspoon at a time.
Assmble the Tart
- To remove the tart from the pan place a bowl or glass with a flat bottom upside down. Holding the tart pan from the sides only, place it onto the upside down glass or bowl. This will release the outside of the pan.
- Gently slide the tart off of the bottom of the tart pan onto a platter.
- Either drizzle or cover the top of the tart with the blueberry sauce.