Gluten-Free Lemon Tart- Lemon Filling
Prep time
Cook time
Total time
This Lemon filling can also be used for a lemon pie or as a filling for a layered cake.
Recipe type: Dessert
Cuisine: American
Serves: 2 cups
  • 1 can sweetened condensed milk (see note for dairy-free option)
  • ¼ cup cornstarch
  • 3-4 Large lemons (juice and zest)
  • 8 egg yolks
  • ½ cup butter
  1. Combine sweetened condensed milk and cornstarch in a medium saucepan on medium heat. Add lemon zest and lemon juice.
  2. Bring to a boil then add egg yolks. Cook until thickened.
  3. Remove from heat and add the butter.
  4. Spread immediately onto the ready tart.
The filling may be made dairy-free by replacing the sweetened condensed milk with coconut sweetened condensed milk and coconut oil for butter. The crust can be made with coconut oil instead of butter for a dairy-free option.
Recipe by Welcome 2 Our Table at