One of the things that is really hard to replicate without eggs is lemon curd. I’ve posted before a recipe for a lemon cream tart, but it’s not quite the same as lemon curd. I see citrus tarts in cafes everywhere I go nowadays. At the last gluten-free show in Brisbane, I bought some dairy and egg-free custard powder by Well and Good so got thinking about those lemon tarts again. This recipe is more like a lemon curd tart. The sweet pastry contains almond meal. If you are allergic to nuts, you could probably just replace the almond meal with more GF flour. It’s a jolly good idea to always let people know if you are serving them something that contains nuts, as nut allergies are often severe.
90 g softened butter (For dairy-free use Nuttelex or another dairy-free margarine. I have made this pastry with Nuttelex and it works fine)
50 g caster sugar
1 teaspoon vanilla extract
40 ml water mixed with 1 teaspoon of Orgran No Egg egg replacer (or you could use EnerG or 1 egg if you can eat eggs)
150 g gluten-free plain flour (check ingredients if you need soy-free)
30 g almond meal
200 ml lemon juice
200 ml hot water
40 g sugar (if you prefer it a bit sweeter, add a bit extra here)
zest of two lemons
125 g Well and Good Instand Custard Powder
20 ml oil (I used sunflower oil)
Candied Lemon Peel
50 g sugar
50 ml water
To serve: Gluten-free icing sugar/mixture
1. Cream the butter and sugar with electric mixers.
2. Add the vanilla and egg replacer mixture and mix well.
3. Mix the flour and almond meal together and add to the mixture with a spoon. If it is a bit dry, you may need to add a couple of teaspoons of cold water to bring it together.
4. If it is a hot day, flatten the pastry between baking paper or cling wrap and refrigerate for about 15 minutes. It’s winter here, so I didn’t do this.
5. Roll onto a lightly floured piece of baking paper until thin. Cut with a large biscuit cutter and line 8 cm tart tins. If the pastry breaks as you put it in the tins, just push it together and it will be fine. Cut the overlapping edges off. Prick the bottom of the pastry with a fork.
6. Bake at 160 C fan-forced (180 C/350 F conventional oven) for 15-20 minutes or until it is as golden as you like it. Allow to cool.
1. Dissolve the sugar in the hot water and add to the lemon zest and lemon juice. Allow to cool to room temperature.
2. Add the Custard Powder and oil and mix well with electric beaters until combined.
3. Refrigerate until cold.
Candied Lemon Peel
1. Use a peeler to remove lemon peel. Try not to remove the white pith with it. Cut the lemon peel into strips.
2. Place the peel, sugar and water into a small saucepan and simmer together for about 5 minutes. Remove peel.
Place the lemon curd into the tart cases and top with a little of the lemon peel. Sift some gluten-free icing mixture over the top.