Jun 27, 2014 in gluten free dessert, meyer lemon, meyer lemon tart, lemon tart, lemon pie, q squared nyc, tableware, lemon, recipe, dessert.
Smooth, thin skins with a slight orange glowing through the yellow, Meyer lemons are a cross between a true lemon and a mandarin (or an orange, there is some debate about this, but not something worth getting ourselves tangled up in and missing the point).
These arenât your regular olâ lemons. Meyers are considerably less acidic and sweeter than lemons, lending themselves to desserts like this Gluten Free Meyer Lemon Tart.
If you wonder if the higher price of Meyer lemons, relative to standard lemons, is worth it, yes! I even have a super tip for making your Meyer lemon buck go even farther.
Before juicing, I recommend you remove the thin outer skin with a zesting tool and save it for a later use when lemon or orange zest is called for in a recipe. You can simply store it in an airtight container right in your freezer for a few months, then take out what you need when the time arrives. Youâll save time and money the next time you need fresh zest, not to mention how proud youâll be that youâre such a savvy chef and shopper!
Now, get your tart pan out (or a standard pie plate) and fit your dough like thisâ¦
If you have dough scraps, donât toss those! Make some cute lemon wedge shape pie crust cookies and bake them right alongside your crust when you pre-bake it. When they cool, and while your Gluten Free Meyer Lemon Tart bakes, you can drizzle on a simple confectionersâ sugar glaze and have an extra treat for garnish, or just because!
While your tart cools, youâll probably want to whip some coconut milk (or cream, if you eat dairy products).
Then you can scoop the whipped topping into your piping bag (or not) and pipe it on any way you like.
Donât mind those cracks. My tart stayed in the oven about 2 minutes more than it needed. If that happens, cracks will occur. I say theyâre kind of like my wrinkles; they add character. ;)
Gather people you adore around your table and share a slice of spring!
Total time: 30 mins
Serves: 6-8
This recipe is free from: gluten, dairy, soy, peanuts, tree nuts.
Note: Iâm not offering egg or sugar substitutions for this recipe. As is often the case with recipes than contain few ingredients, they are critical to a successful outcome.
(PS â the pretty blue tableware is from the Heritage Collection from Q Squared NYC.)
This recipe originally appeared on GlutenFreeGigi.com.
Atlanta-based Gigi Stewart is a science-backed Southern Belle with B.S. and M.A. degrees, including a degree in Behavioral Neuroscience with specialty in natural products research. Gigi’s unique fact-based approach to nutrition, combined with her personal experience living with celiac disease and multiple food allergies gives her insight into special diets nutrition and wellness that few are able to offer. A leading voice for the gluten-free, allergen-free lifestyle, Gigi is a published author, magazine editor and a featured chef for The Ingles Table. Gigi’s expertise as a professional recipe developer, nutritional advisor, science and health writer and public speaker is highly sought after in the health and nutrition community.