Allergen Free Lemon Tart

I made these tarts for a birthday party for me and my sister-in-law, and they turned out great! No gluten, soy, egg, dairy or nuts. Lots of fresh fruit and tart-sweet lemon makes it a great summer treat. I served it with fresh whipped cream, for those who could have it. I made this up entirely from scratch, so it may need a little more or a little less flour…add it a bit at a time until it’s the consistency of cookie dough. The shell is slightly chewy and a cross between a cookie and a pie crust.


1 cup non-soy, non-dairy margarine
2 cups fructose or sugar
1 cup rice flour
1 cup tapioca flour
1 tsp. xanthan gum
2 tbsp. lemon zest
2 tsp. lemon extract
2 tsp. poppy seeds

Cream sugar and butter. Mix dry ingredients and add a little at a time until your dough is a cookie dough consistency. Add lemon zest, extract, and poppy seeds and blend well. Spread into 2 tart pans, pressing into the pans so that there is a raised rim around the tarts, and cook at 350 for 20 minutes or until set and slightly brown around the edges. Take out of oven, let cool.


1 can lemon filling or one jar lemon curd (check for allergens)
Fresh fruit: I used strawberries, gold kiwi, kiwi, mango, blueberries and kumquats.
Whipped cream (optional)

Put it Together:

Once the tart is cool, spread the lemon curd or topping over each shell. Arrange the fruit in a pattern around each tart. I started about an inch in from the edge of the tarts with mango slices, and then arranged the rest in concentric rows. Thinly sliced kumquats really added to this recipe…they are sweet/sour and complement the lemon flavor.

Place mango slices over lemon curd or filling, about an inch from the edge

Arrange fruit around mango

A finished tart!


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