Gluten-Free Lemon Tart

Enjoy this easy lemon tart that’s made with Pillsbury® Gluten Free pie and pastry dough. Make it special by topping with fresh raspberries or blueberries--a perfect dessert to serve your guests.

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  • prep time 25 min
  • total time 3 hr 10 min
  • ingredients 7
  • servings 8
 

Ingredients

Crust

1/2
container Pillsbury™ Gluten Free refrigerated pie and pastry dough

Filling

2
eggs
1
cup sugar
2
teaspoons finely shredded lemon peel
1/2
cup fresh lemon juice
1/2
cup butter, softened
Fresh strawberries, raspberries or blueberries, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press evenly in bottom and up side of ungreased 9-inch tart pan with removable bottom or 9-inch glass pie plate. Prick bottom of crust with fork.
  • 2 Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 8 to 10 minutes longer or until edges are golden brown. Cool completely, about 20 minutes.
  • 3 In small bowl, beat eggs slightly. In nonreactive 2-quart saucepan, mix sugar, lemon peel and lemon juice with whisk. Heat to boiling over medium heat. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten eggs; mix well. Gradually stir egg mixture back into hot mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Gently boil and stir 1 minute. Remove from heat; stir in butter until melted. Let stand 10 minutes.
  • 4 Carefully pour hot lemon filling into baked crust. Refrigerate at least 2 hours or until set. Garnish each serving with berries. Cover and refrigerate any remaining tart.
  • 1 Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press evenly in bottom and up side of ungreased 9-inch tart pan with removable bottom or 9-inch glass pie plate. Prick bottom of crust with fork.
  • 2 Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 8 to 10 minutes longer or until edges are golden brown. Cool completely, about 20 minutes.
  • 3 In small bowl, beat eggs slightly. In nonreactive 2-quart saucepan, mix sugar, lemon peel and lemon juice with whisk. Heat to boiling over medium heat. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten eggs; mix well. Gradually stir egg mixture back into hot mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Gently boil and stir 1 minute. Remove from heat; stir in butter until melted. Let stand 10 minutes.
  • 4 Carefully pour hot lemon filling into baked crust. Refrigerate at least 2 hours or until set. Garnish each serving with berries. Cover and refrigerate any remaining tart.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

When Meyer lemons are in season, typically from October through May, try using them for a slightly different citrus flavor in this tart.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
14g,
14%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
460mg
460%;
Total Carbohydrate
49g
49%
(Dietary Fiber
0g
0%
  Sugars
25g
25%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.