Gluten-Free Lemon Meringue Tart
Bright and tangy with a cloud-like finish, this Gluten-Free Lemon Meringue Tart is a showstopping dessert that caters to both gluten-free diets and flavor seekers alike. Featuring a buttery almond flour crust, a luscious lemon curd filling made with freshly squeezed lemon juice, and a perfectly toasted meringue topping, this tart is a harmonious blend of textures and flavors. The almond flour base adds a delightful nuttiness while keeping the crust gluten-free, and the zesty lemon filling provides the perfect balance to the sweet, airy meringue. Ideal for celebrations or as an impressive finale to any meal, this tart is as elegant as it is delicious. Easy-to-follow steps make it approachable for home bakers, and it’s guaranteed to become a favorite gluten-free dessert.
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, combine 150 grams almond flour, 50 grams gluten-free all-purpose flour, and 50 grams sugar. Pulse to combine.
Add 90 grams cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Mix in 2 egg yolks and 2 tablespoons of cold water until the dough comes together.
Press the dough evenly into a 9-inch tart pan. Chill the crust in the fridge for 15 minutes.
Bake the crust in the preheated oven for 15-18 minutes or until golden brown. Let cool.
In a saucepan, combine 120 milliliters lemon juice, 1 tablespoon lemon zest, 30 grams cornstarch, 120 milliliters water, and 200 grams sugar.
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Let it boil for 1 minute, then remove from heat.
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.
Reduce heat and cook for 2 more minutes. Remove from heat and stir in 30 grams butter. Pour filling into the cooled crust.
In a clean mixing bowl, beat 3 egg whites and 0.5 teaspoon cream of tartar until foamy.
Gradually add 100 grams sugar, beating until stiff, glossy peaks form.
Spread the meringue over the lemon filling, sealing to the edge of the crust.
Bake in the oven for 10-12 minutes or until the meringue is lightly browned.
Let the tart cool to room temperature, then refrigerate for at least 1 hour before serving.
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 470.3 g | 171% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 360.0 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 505 mg | 39% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 673 mg | 14% | |
*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.
