Prepare to be transported to a world of pure culinary bliss with this show-stopping Gluten Free Lemon Custard Cream Tart topped with a cloud-like Swiss meringue. Imagine cutting into a golden, crisp gluten-free crust revealing a silky smooth lemon custard, crowned with perfectly torched meringue peaks that glisten like edible sunshine. This isn't just a dessert; it's a masterpiece that will have your guests wondering if you've secretly trained in a French patisserie!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 gluten-free tart crust
- 1 cup lemon juice
- 1 cup sugar
- 4 large eggs
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup egg whites
- 1/2 cup sugar (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the gluten-free tart crust by preheating the oven to 375°F (190°C). Roll out the crust and carefully press into a 9-inch tart pan with removable bottom. Blind bake the crust for 15 minutes with pie weights, then remove weights and bake an additional 5-7 minutes until light golden.
- For the lemon custard, whisk together lemon juice, 1 cup sugar, eggs, and salt in a heavy-bottomed saucepan. Cook over medium heat, constantly stirring, until mixture thickens and coats the back of a spoon (approximately 8-10 minutes).
- Remove custard from heat and strain through a fine-mesh sieve. Gradually whisk in cold butter pieces until fully incorporated and smooth. Pour the custard into the pre-baked tart shell and refrigerate for 1 hour to set.
- Prepare Swiss meringue by combining egg whites, 1/2 cup sugar, and cream of tartar in a heatproof bowl set over a pot of simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
- Transfer meringue to a stand mixer and whip on high speed until stiff, glossy peaks form and mixture has cooled to room temperature (about 7-10 minutes).
- Transfer meringue to a piping bag fitted with a large star tip. Pipe decorative swirls over the chilled lemon custard, ensuring complete coverage.
- Use a kitchen torch to carefully brown the meringue peaks, creating a golden and caramelized surface. Alternatively, place under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Chill the tart for an additional 30 minutes before serving to allow meringue to set. Slice and serve cold, garnishing with fresh lemon zest if desired.
Tips
- Temperature is key: Ensure all ingredients are at room temperature for smoother custard and more stable meringue.
- Use a digital thermometer when making the custard and meringue to guarantee perfect consistency and food safety.
- For the most vibrant lemon flavor, use fresh-squeezed lemon juice and zest from organic lemons.
- When blind baking the crust, use parchment paper and ceramic pie weights to prevent shrinkage and ensure an even bake.
- If you don't have a kitchen torch, the broiler method works, but watch extremely carefully to prevent burning.
- For the most stable meringue, ensure your mixing bowl and whisk are completely free of any oil or fat residue.
- Chill the tart thoroughly before serving to help the custard and meringue set perfectly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 160mg
