Meyer Lemon Tarts (gluten free)
Meyer Lemon Tarts (gluten free) are a delightful dessert featuring a buttery gluten-free crust filled with a creamy, zesty Meyer lemon custard. The unique sweetness of Meyer lemons combined with the tartness creates a refreshing treat that’s perfect for any occasion. Whether served at spring gatherings or enjoyed as a cozy afternoon snack, these tarts are sure to impress. Dust with powdered sugar for an elegant finish and enjoy the burst of sunshine in every bite!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter, cold
- 1/4 cup granulated sugar (for crust)
- 3 large Meyer lemons (zest and juice)
- 3 large eggs
- 1/2 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix gluten-free flour and 1/4 cup sugar. Cut in cold butter until crumbly.
- Press mixture into tart pans and prick the bottom with a fork. Bake for 15-20 minutes until golden brown. Allow to cool slightly.
- Zest and juice the Meyer lemons. In another bowl, whisk together eggs, remaining sugar, lemon juice, lemon zest, and vanilla until smooth.
- Pour filling into cooled crusts until nearly full, then bake for an additional 20-25 minutes until set but slightly jiggly in the center.
- Cool completely before slicing and dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 tart (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 80mg