Lemon Cream Tart

Lemon Cream Tart

Last updated: December 2022

I'm definitely a savory person, NOTHING can beat a pizza or a good pasta for me, but occasionally I bake some desserts too. This one is one of my favorites as it is low fodmap, not too sweet, and relatively light (I mean, it's still a dessert!).

My mum's birthday is in July, and we all want a fresh cake during those muggy summer nights. Lemon is her forever favorite gelato flavor, it's fresh and light, so I made her a lemon cream tart.

What I love about this recipe is that you can never get enough because the cream is made without milk, so it makes it pleasant, silky, and tasty.

To obtain a gluten-free dough, I used rice flour and used rice starch to make a silky texture for the cream.

Please remember to start to bake it at least 5-6 hours before the serving time to let it set and rest in the fridge before consuming it. My whole family absolutely adored this tart and asked me to make it over and over again! BUON APPETITO!

Makes: between 8 to 10 slices
Serving size: a slice each
Prep time: 20
Cooking time: around 30 minutes

Ingredients for the lemon cream:

  • 1 lemon
  • 1 egg
  • 1 oz of butter at room temperature
  • 1 oz of cornstarch
  • 8-9 oz of water
  • 5.3 oz of sugar

Ingredients for the tart:

  • 10-11 oz of rice flour
  • 3.5 oz of sugar
  • 1 egg yolk
  • 1 full egg
  • 1 teaspoon of baking powder
  • zest of 1 organic lemon
  • 3 oz of peanut oil or sunflower oil
  • a pinch of salt

Directions for the lemon cream tart:

  1. Start with cream first
  2. In a little pot, add and mix the cornstarch, and the sugar, and slowly pour the water into the mixture while whisking it in order to obtain a silky texture
  3. Add the pot on the stove on low heat and add the butter
  4. Keep mixing until it starts to boil and thickens, and turn off the heat
  5. Wait for a few minutes and while still whisking it, add the egg and the lemon juice
  6. Let it rest and cool down while preparing the tart dough

Directions for the lemon tart dough:

Please beware that the amount of flour might slightly change, depending on the eggs, so start slowly and add more if needed-

  1. In a container, mix sugar, a pinch of salt, the zest of 1 organic lemon, the vegetable oil, the egg, and the egg yolk
  2. Add the flour little by little while mixing it along with all the ingredients, until a dough is formed
  3. Move the dough to a clean flat surface (I use a wooden pastry board), knead, and keep adding flour until the dough is not sticky anymore
  4. Add a thin layer of flour to the pastry board and roll the dough with a rolling pin until it reaches a thickness of about 0.2 inches
  5. Butter and flour a tart cake pan of a diameter of approx 8.5 inches
  6. Add the rolled dough to the cake pan and make little holes with a fork
  7. Add the lemon cream
  8. Turn on the oven at 340°F in static mode
  9. Put the cake in the fridge while the oven heats up
  10. Once the oven reaches the temperature, put the cake in a lower part of the oven for about 40 minutes until it goldens, then remove it from the oven and let it cool down (every oven is different, so check on your cake once in a while)
  11. When I have some leftover dough, I cut some cute shapes such as hearts or flowers to decorate the cake or make biscuits out of it. Let them cook in the oven for about 10 minutes
  12. Once the cake is at room temperature, add the decorations, I even add some lemon slices, then put the cake in the fridge for at least 2/3 hours
  13. Before serving it, powder the cake with some powdered sugar

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Nutrition facts

Per Serving

  • calories: 335
  • cholesterol: 60mg
  • dietary fiber: 1g
  • potassium: 97mg
  • protein: 3.3g
  • saturated fat: 2.9g
  • sodium: 14mg
  • total carbohydrates: 53.4g
  • total fat: 12.7g
Photograph by Tiziana Boaro. All rights reserved. Used with permission.

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