I decided to use Bob’s Red Mill Finely Ground Tapioca Flour for both the filling and the meringue as it’s one of my favorite grain free thickeners. I found it easier than nailing a good curd to be honest. It’s heavenly and worth the extra simple steps to achieve it. The filling had a wonderful in texture, like a smooth aioli or French buttercream rather than a pourable curd. But this French lemon custard takes butter out of the process and then whips it back in without giving it a chance to melt (that is why you have to allow the custard to get to room temp before adding the butter) The butter emulsifies and expands, capturing large amounts of air. For a lemon curd you usually heat together the eggs, sugar, lemon juice, and butter, then cool into a spoonable, flexible substance to be used in all sorts of jam-like ways. I wanted a very very creamy and lemony filling and for this I turned to a French style lemon tart filling which is different than curd. Easy peasy and you got yourself a simple GF tart crust. It’s just a matter of processing your ingredients, then pressing them into the pan, punching some wholes into the bottom of the crust and baking. The best part about this crust is how simple it is to make. For over three decades, Bob’s Red Mill has been committed to providing people everywhere with the best quality foods available and helping their customers live a life through better nutrition especially in providing products that fit into some of the most restrictive diets. A quality product that I love and use in my baking. I opted for Bob’s Red Mill Superfine Almond Flour for a tender shortbread kind of crust with a paler finish. Using almond meal is interchangeable but almond meal is made with the whole almond including the skin, making a crust darker in colour and with a slightly coarser finish. Using Bob’s Red Mill Superfine Almond Flour from blanched whole almonds gave this tart exactly the crust I wanted and the flavour I wanted in a crust as well. I thought of doing a graham cracker crust or a biscuit crust but then I started reading about how easy it is to make an almond flour crust so I tested some of them out and decided this was my favourite because it had the least ingredients, didn’t require blind baking and also great with a filling that doesnt requires baking or one that does.

That is why I wanted to keep the crust as simple as possible. Going into making this tart I knew I wanted to keep the crust as simple and as no-fail as possible as I knew any lemon filling I chose would require quite a few steps to make a good one. The Crust (The Easiest Gluten Free Almond Flour Tart Crust) Let me tell you more about each element of it. Citrus season had to include something lemony and something lemony always needs a bit of meringue when it comes in pie or tart form- thus this little creation. This gluten free tart with the creamiest of lemon cream fillings is bright and delicious and will have you craving slice after slice.

Gluten lemon tart recipe