There’s something about Summertime and freshly squeezed lemons that just weerrrkkk. I made this Gluten-Free Icebox Lemon Tart for dinner with my friends tonight. Of course, they didn’t say no to my self-invite. How could you? This buttery, nutty crust and smooth, tangy lemon filling makes for a special after (or before) dinner treat.
What you need:
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 2 egg yolks
- 2/3 cup gluten-free oat flour + 1/3 cup fine ground millet flour + 1/3 cup almond flour mixed with a fork
- 1/3 cup Trader Joe’s lemon curd
- 8 ounces lactose-free cream cheese, softened for 15 minutes at room temp.
- 1/8 cup fresh lemon juice
- 1/2 cup frozen blueberries
- Fresh mint (optional)
Preheat oven to 350 degrees F. Lightly oil and flour 10-inch tart pan. Using a mixer, cream together butter and sugar. Add egg yolks, mix to blend.
In 1/3 increments, mix in dry ingredients (mixture will become thick and sticky).
Here’s when things get a little messy.
Lightly grease hands with butter, and press mixture into the bottom of the tart pan, carefully working halfway up sides of tart to make a “bed” for the filling.
Bake tart for 30 minutes until golden brown. Remove the tart and allow to cool. In a small bowl, cream together cream cheese and lemon curd then, slowly mix in lemon juice.
When the tart is cooled, spread cream cheese mixture on top of tart allowing a little edge of crust to remain uncovered. Garnish with blueberries and mint. Store in freezer. Take out of freezer half an hour before serving.