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Gluten Free Lemon Tart Recipe

Using jarred tangy lemon curd makes quick work of this delicious Gluten Free Lemon Tart recipe! It’s the ultimate lemon dessert!

gluten free lemon tart recipe

What you need to know about this Gluten Free Lemon Tart recipe

When I originally set out to create the tart filling for this recipe, I envisioned something a little less creamy and more like a basic lemon curd filling. But rather than create a classic lemon curd from scratch (see how to do that here), I wanted to use jarred lemon curd.

(Jarred lemon curd is so delicious and perfect for lemon desserts!)

In so doing, I really felt like the tartness of the lemon curd needed some creaminess (in this case, cream cheese and whipped topping) to balance out the taste. 

This tart may not be as traditional as some lemon tarts, but I think the makeover is an upgrade. It’s hard to decide what the best part of this recipe is — the intense lemon flavor or the ease with which this recipe comes together!

Frequently Asked Questions

If I can’t find gluten free gingersnaps, what do you recommend?

I love gluten-free graham crackers. (Schar Honeygrahams are my favorite.) They would make a delicious graham cracker crust. 

If I don’t have a springform pan, what other pan do you suggest? 

Ideally, this tart should be made in a tart pan. But I find very few people have those. So I developed this one in a springform pan.

In the case of this recipe, it’s a smaller crust, so you’d need a tart pan or tart tin no bigger than 8 inches with a removable bottom. This would also work well in a pie plate, it’s just harder to serve out of a pie plate.

Can I make the lemon filling in a food processor instead of using a mixer?

You can pulse the cream cheese and lemon curd in a food processor until combined. But you’ll need to fold the whipped topping in by hand.

Can I use freshly made whipped cream instead of Cool Whip?

For best results, I recommend using Cool Whip or something similar. If you use freshly whipped cream, it won’t hold up and be quite as stable when you try to slice into the tart.

Do I need to use pie weights when blind-baking the crust?

No. Because this is a cookie-crumb crust (rather than a flaky pastry crust), there is no need for pie weights.

Can I use coconut oil in place of the butter?

Functionally it will work, but I worry that the coconut flavor will overpower the gingersnap crust.

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Gluten Free Lemon Tart


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  • Author: Regan at This Baking Life
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This is a great recipe when you’re craving a lemony dessert made with just a few simple ingredients.


Ingredients

  • 2 cups gluten-free gingersnap crumbs (about 36 small cookies) (I used Midel)
  • 6 Tbsp. butter, melted
  • 2 Tbsp. sugar
  • 1 (12.7-oz.) jar lemon curd (about 1 cup) (I used Bonne Maman)
  • 1 (8-oz.) pkg. cream cheese, at room temperature
  • 2 cups frozen whipped topping, thawed, plus more for garnish
  • Lemon slices or lemon zest for garnish

Instructions

  1. Preheat oven temperature to 350 degrees F. Coat bottom of an 8-inch springform pan with cooking spray.
  2. Stir together crust ingredients (crumbs, butter, and sugar) in a medium bowl until thoroughly combined. Press crust mixture evenly and firmly into bottom of preapred pan. Place pan on a baking sheet.
  3. Blind bake crust in preheated oven about 12 minutes. Set aside, and let cool, about 30 minutes.
  4. While crust cools, beat lemon curd and cream cheese using an electric mixer until thoroughly combined and smooth. Fold in Cool Whip. Spread filling evenly in cooled tart shell. Cover, and refrigerate at least 8 hours.
  5. Run a dull knife around the edge of the tart; unlock springform collar and remove. Slice and garnish with additional Cool Whip and lemon slices. (Alternatively, you could whip egg whites into a meringue topping and broil for a meringue-topped tart.) Store leftovers in an airtight container in the refrigerator.
  • Prep Time: 30 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

If you enjoyed this recipe, here is another Delicious Dessert you’ll enjoy:

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Blueberry Pie with a Gluten-Free Crust


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Gluten Free “Bakery Style” Blueberry Muffins

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Gluten Free Biscuits


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