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Gluten-Free Lemon Tart

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Gluten-Free Lemon Tart
  • Prep 25 min
  • Total 3 hr 10 min
  • Servings 8
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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.
Aug 13, 2014

Ingredients

  • CRUST
  • 1/2 tub Pillsbury* Gluten Free Refrigerated Pie and Pastry Dough
  • FILLING
  • 2 eggs
  • 1 cup (250 mL) sugar
  • 2 tsp (10 mL) finely shredded lemon peel
  • 1/2 cup (125 mL) lemon juice
  • 1/2 cup (125 mL) butter, softened
  • Fresh strawberries, raspberries or blueberries, if desired

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.

Nutrition Information

470 Calories, 30g Total Fat, 2g Protein, 49g Total Carbs, 25g Sugars

Nutrition Facts

Serving Size: 8 servings
Calories
470
Total Fat
30g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
75mg
Sodium
460mg
Total Carbs
49g
Dietary Fiber
0g
Sugars
25g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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