This sumptuous Lemon Tart, with its flavoursome gluten‑free shortcrust pastry and luscious, tangy filling, is the ideal finale to any meal — beautifully complemented by our new release Blank Canvas 'Meta' Riesling.
A fully botrytised late-harvest style, the Meta Riesling exudes exotic opulence, rich with notes of orange marmalade and honey from the influence of noble rot whilst being beautifully balanced by bright acidity and a luxuriously silken finish.
Together, this much-loved Lemon Tart and ‘Meta’ Riesling create a pairing that is indulgent and joyful - ideal for sharing with family, friends, or as the highlight of a special occasion.
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling time: 2 hours - overnight
Serves - 10
Ingredients
For the base:
- 1 cup ground almonds
- ⅔ cup gluten-free self-raising flour (we use Edmonds)
- ⅔ cup icing sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted
For the lemon filling:
- 4 large free-range eggs
- 3 large free-range egg yolks
- 1 ¼ cup caster sugar
- ¼ teaspoon salt
- ¾ cup fresh lemon juice (squeezed from about 6 lemons)
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon cream
- Icing sugar for dusting, optional
Instructions:
For the base:
- Preheat the oven to 180°C. Generously grease a 23cm tart pan with removable bottom with butter; set aside.
- In a large mixing bowl, combine the almond flour, gluten-free flour, icing sugar, and salt. Stir with a whisk.
- Drizzle the melted butter into the flour mixture, mixing gently until the texture becomes moist and crumbly.
- Transfer the dough to the prepared pan and firmly press it into the bottom and all the way up the sides to form an even base.
- Pierce the base with a fork to prevent bubbling. Bake for 10–12 minutes, until lightly set and just beginning to turn golden at the edges.
- Leave the oven on and pop the base on a wire rack while you prepare the filling.
For the lemon filling:
- In a medium saucepan, whisk together the eggs, yolks, sugar, and salt until smooth. Add the lemon juice and zest, whisking to combine.
- Cook over medium heat, stirring continuously, until the curd thickens to a pudding-like consistency, about 10 minutes.
- Remove from heat. Stir in the butter and cream.
- Strain the curd through a fine-mesh sieve then pour it into the prepared crust.
- Bake the tart for 15–20 minutes, until the filling is set yet retains a gentle jiggle when lightly shaken.
- Set the tart on a wire rack to cool completely then refrigerate for at least 2 hours or overnight.
- Before serving, carefully remove the tart from the tin and place it on your chosen serving plate. Finish with a light dusting of icing sugar.
Note: Store the tart in an airtight container in the refrigerator for up to 3 days.
