Gluten-Free Lemon Tart-Crust
Prep time
Cook time
Total time
Lemon Tart is really a sophisticated lemon pie thats great as a dessert for a family dinner or a special occasion.
Recipe type: Dessert
Cuisine: American
Serves: 1 9" tart shell
  • ¾ Cup (75 grams) oat flour
  • 4 Tablespoons (30 grams) white rice flour
  • ¼ Cup sugar
  • ⅛ teaspoon Salt
  • 1/16 teaspoon baking soda
  • 6 Tablespoons unsalted butter, softened
  • 2 Tablespoons cream cheese
  • ½ teaspoon vanilla extract
  • 1 egg yolk (for egg wash)
  1. The crust can be made either by hand, mixer, or food processor. The order is the same. Put the oat and rice flours, sugar, salt, and baking soda in the bowl. Combine.
  2. Add cream cheese, butter, and vanilla. Blend together.
  3. Transfer the dough to a greased tart pan. Use your fingers or a spatula to spread the dough over the bottom and sides of the pan. For a really smooth crust, place a sheet of plastic wrap then a paper towel on top and use a flat-bottomed cup to smooth the bottom and sides. Chill the dough with the plastic on for at least 2 hours, better if overnight. The dough can also be wrapped in plastic and chilled before rolling out if making it ahead of time.
  4. If chilling the dough before rolling out, make sure to let the dough soften for about 15 minutes at room temperature before attempting to roll out. Roll out the dough between two sheets of parchment dusted with rice flour. Chill for at least 30 minutes before baking.
  5. Bake in a preheated 325 F oven for 25-40 minutes or until the crust is golden.
  6. Brush the bottom and sides of the crust with egg wash: egg yolk mixed with a pinch of salt and ½ teaspoon water. Bake an additional 2 minutes to set the egg wash.
Try swapping out for a different crust or filling. A few examples for filling: pastry cream, chocolate mocha filling.
Recipe by Welcome 2 Our Table at