paleo lemon tart
| | | | | |

Paleo Lemon Tart | Gluten-Free + Dairy-Free with Fresh Fruit

ByMichelle
Jump to Recipe Print Recipe
paleo lemon tart with fresh fruit topping

This paleo lemon tart is SO good, friends – and the reviews have been incredible. Even one of my grandson’s little friends said: “…you’re the one that made that lemon dessert, right? It was so good!” He is like 7, so that was a very big compliment and I will take it! Silky, tangy, naturally sweetened lemon filling set in a gluten-free cassava flour crust and topped with whatever fresh fruit is looking beautiful – this is the tart that earns requests every single time.

This paleo lemon tart came together while I was working on another recipe entirely. I love when that happens – the happy surprise twofer is one of my favorite things about being in the kitchen. The other recipe is still in progress, so in the meantime let’s enjoy this one!

About the Lemon Crust

To make the OG Cassava Flour Pie Crust especially complementary to the lemon filling, I add lemon zest directly to the dry ingredients and swap in a lemon sparkling water – Limoncello flavor is my favorite – in place of the plain water in the mixing step. Both are completely optional, but they add a lovely subtle lemon note to the crust that ties the whole tart together beautifully. A sprinkle of organic vanilla sugar on the bottom of the crust before baking and on the egg-washed edge after is also optional but genuinely makes it sparkle.

About the Extra Filling

The filling recipe makes more than you need for a 9″ tart shell – about 4.5 to 5 cups total, and the tart takes roughly 3 cups. Pour the extra into individual ramekins for a single-serving treat to enjoy later. Top with fruit and a little apricot glaze and you have an instant dessert for two. Alternatively, halve the filling recipe for a slightly shallower tart – you will have more crust edge showing, but a layer of dairy-free whipped cream on top before the fruit would be absolutely dreamy.

paleo lemon tart slice with berries

Tips for the Best Paleo Lemon Tart

  • Use fresh lemon juice. Bottled juice will not give you the same bright, clean lemon flavor. Fresh is essential here.
  • Temper the eggs slowly. Pour the warm lemon mixture into the egg yolks in a very thin, steady stream while whisking constantly — this prevents scrambling and gives you a silky smooth filling.
  • Beat the filling well after cooking. Five minutes with a hand mixer after it comes off the heat lightens the color and texture significantly before the gelatin goes in.
  • Chill thoroughly. At least 4 hours, or overnight – the filling needs time to set completely before topping with fruit.
  • Add the apricot glaze. Melted apricot jam brushed over the fruit is optional but gives a beautiful shiny finish that makes this tart look truly professional.
  • Use whatever fruit looks best. Berries, kiwi, sliced citrus — this tart is a canvas. Go with what is in season and you cannot go wrong.

Favorite Ingredients for This Recipe

More Ways to Use the Pie Crust

The OG Cassava Flour Pie Crust is so much more than just pie — here are a few of my other favorite ways to use it:

Paleo Lemon Tart | Gluten-Free + Dairy-Free
Pin
Print

Paleo Lemon Tart | Gluten-Free + Dairy-Free

Recipe by Michelle
0.0 from 0 votes
Course: Desserts, Paleo Pie Crust RecipesCuisine: AmericanDifficulty: moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

A silky gelatin-set lemon filling in a gluten-free cassava flour crust, topped with fresh fruit and an optional apricot glaze. Dairy-free and naturally sweetened.

Ingredients

  • 1 OG Cassava Flour Pie Crust

  • 1 tsp lemon zest (optional — add to crust dry ingredients)

  • 1/4 cup lemon sparkling water (optional — use in place of plain water in crust)

  • 1 egg, whisked (for egg wash, optional)

  • organic vanilla sugar, for sprinkling (optional)

  • Lemon Filling

  • 1/4 cup water

  • 2 1/4 tsp gelatin

  • 1 cup maple sugar

  • 2/3 cup fresh lemon juice

  • 4 tsp lemon zest

  • 1/4 tsp fine sea salt

  • 6 egg yolks, room temperature

  • 1 1/2 cups dairy-free plain yogurt

  • Topping

  • 1-2 cups fresh fruit of choice

  • 2 tbsp apricot jam, melted (optional — for a shiny glaze finish)

Directions

  • Preheat oven to 350°. Prepare the OG Cassava Flour Pie Crust as directed, adding lemon zest to the dry ingredients and using 1/4 cup lemon sparkling water in place of plain water if using. Roll out to approximately a 10-11″ circle between two pieces of lightly dusted parchment paper.
  • Press the dough evenly into the bottom and up the sides of a 9″ removable bottom tart pan to approximately 1/4″ thickness. Roll a rolling pin across the top edge to trim any excess. Poke holes along the bottom with a fork so steam can release while baking. Sprinkle the bottom with vanilla sugar if using.
  • Place tart on a baking sheet and bake for 10 minutes. To add the egg wash, remove from the oven, brush the egg wash on the top edge, and sprinkle with vanilla sugar if using. Return to the oven and bake for an additional 18-20 minutes until the crust is golden brown. If skipping the egg wash, bake for a full 30-35 minutes until light golden. Check around the 10 minute mark — if the bottom is bubbling up, poke it with a fork to release the steam.
  • Remove from the oven and cool completely before filling.
  • Place the 1/4 cup water in a small saucepan. Sprinkle the gelatin over the top and set aside to bloom.
  • In a medium saucepan, combine maple sugar, lemon juice, lemon zest, and salt. Heat over medium heat, stirring occasionally, until the sugar is melted. Meanwhile, add egg yolks to a heatproof bowl and whisk well.
  • Once the sugar is melted, slowly pour the warm lemon mixture into the whisked egg yolks in a very thin stream, whisking constantly to temper them. Pour the tempered mixture back into the saucepan and heat over medium heat, stirring constantly, until it begins to thicken — about 4-5 minutes.
  • Pour into a heatproof bowl and beat with a hand mixer for about 5 minutes until lighter in color and slightly cooler. Heat the bloomed gelatin over low heat until melted, then pour in a thin stream into the lemon mixture while mixing.
  • Beat for another 5-7 minutes until the mixture reaches room temperature. Fold in the dairy-free yogurt and whisk to combine. You should have about 4.5 to 5 cups of filling. Pour approximately 3 cups into the prepared tart shell. Pour the rest into small ramekins to enjoy as individual treats topped with fruit.
  • Refrigerate for a minimum of 4 hours or until fully set. To serve, top with fresh fruit of choice. For a shiny finish, melt the apricot jam and carefully brush it over the fruit — this step is optional but makes for a beautiful, professional-looking tart. Slice and enjoy!

More Tarts and Pies You Will Love

All made with the same OG Cassava Flour Pie Crust:

You Might Also Like

One Comment

  1. Pingback: paleo lime mousse paleo lime mousse - Back Porch Paleo

Leave a Reply