Lemon Tart

This lemon tart recipe is a great go to if dessert is needed – absolutely delicious, with a crunchy base and tangy lemony filling - it’ll be loved by all lemon dessert lovers! Add this one to your repertoire of gluten and dairy free desserts as it’s a showstopper.

SERVES: 1 large or 8 individual tarts PREP TIME: 30 mins COOK TIME: 40 mins


Shortcrust pastry

  • 1¼ cups (200g) gluten free plain flour
  • 2 tablespoons tapioca flour
  • 100g cold dairy free margarine
  • 1 free range egg
  • 1 teaspoon lemon or lime juice
  • 1 lemon, zested
  • ¼ cup hazelnut, almond or pecan meal (optional)

Lemon Filling

  • 3 lemons, zested
  • ¾ cup (190ml) lemon juice
  • 2 free range eggs
  • 2 egg yolks
  • ¼ cup (60ml) maple syrup
  • 1 cup (100g) almond meal
  • 100ml gluten free almond milk /soy milk/dairy free cream substitute


Shortcrust pastry

  1. Pre heat oven to 180°C.
  2. Lightly grease a 24cm (or 8 individual 8cm x 2cm) loose-bottomed flan tin.
  3. Place flour in a bowl, add margarine and rub mix until it is crumbly.
  4. Whisk the egg, lemon juice and zest together and add to dough mix.
  5. Mix until the dough comes together in a ball - if the mixture is too wet add small quantities of flour.
  6. Roll out dough onto a floured surface to the shape of the tin.
  7. Transfer to the flan tin and press in with floured fingers.
  8. Trim edges with a knife.
  9. Place tin into the freezer for 15minutes.
  10. Remove from freezer and put in the oven to bake for 20 minutes.
  11. Remove from oven and allow to cool before filling.

Lemon filling

  1. Pre heat oven to 190°C
  2. Place pre-baked flan shell onto a baking tray (this makes it easier to put it into the oven without spilling the mixture)
  3. Put the juice and lemon zest in a large bowl
  4. Add the whole eggs, egg yolks, maple syrup, almond meal and almond milk and whisk to combine
  5. Pour into pastry shell and bake for 20 minutes

To Serve

Serve with herbal tea.


For a lighter filling add an extra egg and omit almond meal.

Dietary Requirements

Gluten free  |  Dairy free  |  Yeast free  |  Sugar alternative  |  Vegetarian  

Filed under

Gluten freeDairy free

  • By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

  • Photography: Lee Green