- 130g Gluten Free Flour Co Plain Flour
- 20g cornflour
- 1⁄2 tsp xanthan or guar gum
- 40g icing sugar
- 60g butter
- Pinch of salt
- 2 eggs, beaten
- 1 tblsp ice cold water (if needed)
- 4 large organic lemons
- 140g golden caster sugar
- 180g full fat crème fraiche
- 3 medium eggs
- 2 egg whites
22cm loose bottomed tart tin
Preheat oven to 180°C (350°F/Gas 4)
Mix the flours, salt and xanthan or guar gum and icing sugar in a large bowl.
Cut the butter into small pieces and work into the flour, using a food processor or your hands until the texture resembles fine breadcrumbs.
Add one egg into the mixture and mix in using a fork until you have a sticky ball.You may need about half of the other egg.
Then add 1 tblsp water and bring the pastry together into a ball. Rest for half an hour wrapped in cling film in the fridge.
Lightly flour a piece of greaseproof paper or clingfilm and a rolling pin and gently roll out the pastry until it is about 5mm thick.
Place the tin over the pastry and gently invert it into the tin, still on the paper. Gently ease it into the tin, pushing it down into the corners.
Carefully peel back the paper.
Cut a new large piece of greaseproof paper and place it in the centre of the tin.
Cover with baking beans and place in a hot oven for 10 minutes, protecting the edges with the baking parchment.
Remove the baking beans and put back into the oven for another 5 minutes.
Remove and allow to cool slightly before adding filling and baking.
Zest the lemons and juice them. Beat the eggs and egg white together with a wooden spoon until well mixed. Pour the caster sugar into another bowl, then gradually beat in the eggs with a wire whisk. Stir in the lemon zest and the juice. Leave to stand for 20 minutes or so.
Beat the crème fraîche in a medium bowl until smooth. Strain the lemon mixture through a sieve into the crème fraiche. Mix until well blended.Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in.
Bake for 30-35 minutes, or until the filling is set. Allow to cool in the tin then remove carefully.
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