Last month I set myself a new challenge by deciding to make one recipe a month from my Great British Bake Off calendar. The month of January saw me baking Rugelach, a sweet Jewish pastry, which were delicious, especially with a cup of coffee. For the month of February my challenge is to make Gluten-Free Fresh Lemon Tart, which I am extremely pleased about, as I just so happen to love lemon desserts.
As this is a gluten-free recipe, I baked the crust using ground almonds and cornflour instead of flour and although I over cooked my crust slightly, it was still a delicious tart. This was the first time I have baked a gluten-free dessert and I love the fact that no matter what your intolerances are, everyone can enjoy it. The lemon filling tasted sharp, tangy and zesty and was scrumptious served with whipped cream. I also loved the texture of this filling, as the coarse lemons just added to the overall taste and appearance. It was a real hit with my family and I would have no hesitations in making this delightful dessert again.
Ingredients ~ Serves 8-12
For The Crust
200g ground almonds
50g caster sugar
100g unsalted butter
For The Filling
2 medium lemons
185g caster sugar
1 medium egg, plus 1 yolk
100g unsalted butter, melted and cooled
icing sugar for dusting
- Grease a loose-based sandwich tin with butter. To make the crust, put the ground almonds, cornflour and sugar into a food processor and combine. Add the butter and blitz until the mixture looks like fine crumbs. Tip the crumbs into the buttered tin and press evenly over the base and up the sides. Chill for 20 minutes.
- Heat the oven to 180°C/350°F/gas 4 and put a baking sheet in the oven to heat up. Bake the crust for 12-16 minutes until a very light gold colour.
- Meanwhile, make the filling. Trim the ends off the lemons and cut each lemon into 8 wedges, removing the pips. Cut each wedge in half and put into the food processor. Combine the cornflour and caster sugar and add to the processor bowl. Blitz just until the lemon is coarsely chopped. Add the egg and yolk and blitz until combined. Pour in the cooled butter and mix briefly. The mixture should have a few visible tiny pieces of lemon.
- Remove the crust from the oven and place the tin on the heated baking sheet. Turn the oven temperature down to 170°C/325°F/gas 3. Pour the lemon mixture into the hot crust and fill it almost to the top. Return to the oven and bake for 30-35 minutes until the lemon filling is just starting to colour and is firm when you gently jiggle the baking sheet.
- Remove from the oven and leave to cool completely, then chill for at least 3 hours, or overnight. To serve, run a knife around the inside of the tin to loosen the crust, then carefully unmould the tart. Dust with icing sugar and serve with whipped cream or ice cream. Store in an airtight container in the fridge for up to 2 days.
If you try this recipe, let me know how you get on and don’t forget to look out for next month’s calendar challenge, where I’ll be making Mathri, a Rajasthani snack.
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