Gluten-Free Lemon Meringue Tart

This Gluten-Free Lemon Meringue Tart is a show-stopping dessert that combines a buttery almond flour crust with a zesty lemon curd filling and a cloud-like meringue topping, all while being completely gluten-free. Perfect for special occasions or a weekend treat, this tart boasts a golden, crisp crust that’s both delicate and sturdy enough to hold the vibrant lemon layer. The sweet-tangy filling is made with freshly squeezed lemon juice and zest for a bright citrus flavor that’s perfectly balanced by the fluffy, lightly browned meringue. With straightforward steps and approachable ingredients, this recipe ensures a bakery-worthy tart that’s as stunning as it is delicious. Serve chilled for a refreshing finish to any meal!

Nutriscore Rating: 51/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 50 grams Gluten-free all-purpose flour
• 50 grams Granulated sugar
• 90 grams Butter, cold and cubed
• 2 Egg yolks
• 2 tablespoons Cold water
• 120 milliliters Lemon juice, freshly squeezed
• 1 tablespoon Lemon zest
• 30 grams Cornstarch
• 120 milliliters Water
• 200 grams Granulated sugar
• 3 Egg yolks
• 30 grams Butter
• 3 Egg whites
• 100 grams Granulated sugar
• 0.5 teaspoon Cream of tartar

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a food processor, combine 150 grams almond flour, 50 grams gluten-free all-purpose flour, and 50 grams sugar. Pulse to combine.

Step 3

Add 90 grams cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Step 4

Mix in 2 egg yolks and 2 tablespoons of cold water until the dough comes together.

Step 5

Press the dough evenly into a 9-inch tart pan. Chill the crust in the fridge for 15 minutes.

Step 6

Bake the crust in the preheated oven for 15-18 minutes or until golden brown. Let cool.

Step 7

In a saucepan, combine 120 milliliters lemon juice, 1 tablespoon lemon zest, 30 grams cornstarch, 120 milliliters water, and 200 grams sugar.

Step 8

Cook over medium heat, stirring constantly, until the mixture thickens and boils. Let it boil for 1 minute, then remove from heat.

Step 9

Beat 3 egg yolks in a bowl, gradually stir in a small amount of hot lemon mixture to temper, then return the mixture to the saucepan.

Step 10

Reduce heat and cook for 2 more minutes. Remove from heat and stir in 30 grams butter. Pour filling into the cooled crust.

Step 11

In a clean mixing bowl, beat 3 egg whites and 0.5 teaspoon cream of tartar until foamy.

Step 12

Gradually add 100 grams sugar, beating until stiff, glossy peaks form.

Step 13

Spread the meringue over the lemon filling, sealing to the edge of the crust.

Step 14

Bake in the oven for 10-12 minutes or until the meringue is lightly browned.

Step 15

Let the tart cool to room temperature, then refrigerate for at least 1 hour before serving.

Nutrition Facts

Serving size	(1164.5g)

Amount per serving	% Daily Value*
Calories	3729.5

Total Fat 197.0g	0%
Saturated Fat 74.1g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1192.3mg	0%
Sodium 378.4mg	0%
Total Carbohydrate 470.3g	0%
Dietary Fiber 19.0g	0%
Total Sugars 360.0g
Protein 59.0g	0%

Vitamin D 154.2IU	0%
Calcium 505.0mg	0%
Iron 8.4mg	0%
Potassium 672.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 6.1%

Carbs: 48.4%