Gluten Free Lemon Tart

Gluten Free Lemon Tart

Ingredients

GLUTEN FREE CRUST

1 1/3 cup Easy Peasy Bagel, Pancake and Waffle Mix

1/3 cup icing sugar, sifted

2/3 c toasted and finely chopped pecans - fine meal

lemon zest

1/4 tsp Sea Salt

2/3 c butter - room temperature

LEMON CURD

1 1/4 c sugar

zest of 1 lemon

3/4 c lemon juice — about 3 lemons

4 eggs - room temperature

4 egg YOLKS - room temp

1 cup UNSALTED butter, cubed into 1” - room temperature

TOPPING

1/2 c fresh blueberries

2 kiwi - sliced

1 large peach, cubed

3 Tbsp icing sugar

DIRECTIONS

CRUST

Combine gluten free flour, icing sugar, pecans, lemon zest and salt in a mixing bowl.

In a large bowl cream butter with an electric mixer, then add dry ingredients until just mixed. Wrap up in plastic wrap and cool in fridge for 45 minutes to 1 hour.

While crust is cooling. Start making your Lemon Curd.

Juice 3 lemons into prep bowl (3/4 cup) using the 2 in 1 Citrus Press

Whisk together sugar, zest, juice, eggs and yolk in a mixing bowl (make sure size can fit on top of pot to create a double boiler) until well blended.

Place on top of pot of simmering water. Stir constantly until mixture thickens and coats a wooden spoon. This should take about 8 or 9 minutes.

Then drop butter cubes in 1 at a time - stir to mix into a rich creamy lemon butter.

Remove from heat place in 4 cup prep bowl and let cool.

Now back to crust. With the chilled mixture, press crust into a well greased tart pan. Chill an additional 20 minutes. Preheat oven to 350F

Bake crust for about 25 minutes. Make sure no bubbles appear while baking - if they do prick with a folk to release steam. Remove from oven. Let cool down before adding lemon curd.

Chill for at least 4 hours. .

Just before serving - top with fresh fruit and dust with icing sugar.