Lemon Tarts – Gluten Free

Lemon Tarts - Gluten Free

Lemon tarts – Gluten Free and they burst with flavour in a perfectly flaky, homemade crust, striking the ideal balance of sweet and tangy. There’s no compromising on taste or texture with this recipe and it makes a delicious dessert or afternoon treat.

I bought a jar of Lemon Curd for this recipe to make it easier, but it is very good with a homemade lemon curd as well.


In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well. I have used 4 different gluten free flours in this recipe. Use whole psyllium husk as a binder, and mix it


Make the pastry in advance to make this recipe extra easy on your time! The pastry can be mixed the day before and then left in the fridge overnight to chill. All you need to do the following day is to roll it out, bake it and add the filling. You could also make a meringue topping, but a dollop of whipped cream is an easy and perfect topping.

Mix the pastry in a kitchen mixer or by hand. Just combine the flours, icing sugar, lemon and sugar, then mix in the softened butter. Leave it to chill for 15 to 20 minutes and then roll it out between two sheets of parchment paper.

The pastry should be about 1/4 of an inch thick and it is a sticky dough to work with, so the parchment paper is your best friend.

Here’s a tip! After the dough has been baked, do not immediately remove it from the tin. Otherwise the pastry may crumble if you try to remove it from the pan while it is still warm.

Lemon Tarts – Gluten Free

Lemon tarts – Gluten Free and they burst with flavour in a perfectly flaky, homemade crust, striking the ideal balance of sweet and tangy. 
Prep Time 30 minutes
Cook Time 15 minutes
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free


  • 65 g almond flour
  • 50 g quinoa flour
  • 80 g sorghum flour
  • 20 g icing sugar
  • 80 g tapioca starch
  • 1 tsp lemon zest
  • 50 g sugar
  • 3 g salt
  • 180 g butter, softened
  • 3 g whole psyllium husk


  • Preheat the oven to 375ºF and grease 6 tart tins with a generous amount of butter. You can also use a muffin tin.
  • In a medium sized mixing bowl, add the almond flour, sorghum flour, icing sugar and tapioca starch. Mix in the lemon zest and sugar and stir in the softened butter. Use your hands to rub the butter into the flour mixture until the dough forms into a ball. Chill the dough for 20 minutes.
  • Roll out the dough between two pieces of parchment paper and cut a piece of dough to fit into the tins. Gently press the dough into the bottom of the tin and up the sides. Use flour on your fingers if needed to prevent the dough sticking to them.
  • Prick the bottom of the dough with a fork, place into the middle of the oven and bake for about 10 minutes, or until lightly golden in colour.
  • Remove from the oven, add the filling and serve chilled with whipped cream.
Keyword Gluten Free Baking, Gluten Free Lemon tarts, Lemon Tarts, tarts

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