Lemon Curd and Berry Tart with Gluten-Free Pie Crust
If you’re looking for a show-stopping dessert, this Lemon Curd and Berry Tart with a gluten-free pie crust is both delicious and easy to make. Whether you’re serving it at a summer gathering or enjoying a slice on a sunny afternoon, this pie is sure to impress.
This recipe appeared in the August Meal Plan of Emma Frisch’s Substack newsletter, Time For Dins. To see all meal plans, head to the Meal Plan Index.
Growing up, my mother’s passion for food was deeply rooted in her Italian heritage, but there were a few British influences that made their way into our family recipes. One standout was lemon curd – a sweet, tart, and creamy spread that always reminded me of sunshine. This pie, adorned with ripe summer berries and edible flowers, pays homage to those flavors and traditions.
The gluten-free pie crust, made from almond flour and tapioca starch, is a fantastic alternative to traditional pie crusts. It’s not only gluten-free but also has a lovely texture that pairs perfectly with the vibrant lemon curd filling. Whether you’re a seasoned baker or new to gluten-free baking, it’s easy to make!
Why You’ll Love This Gluten-Free Pie Crust
This gluten-free pie crust is incredibly versatile and can be used for any pie recipe. It’s perfect for those who need or want to avoid gluten but still want to enjoy delicious baked goods. The combination of almond flour and tapioca starch creates a tender and flavorful crust that complements any filling.
Tips for Making the Perfect Gluten-Free Pie Crust
- Use cold butter: Just like with traditional pie crusts, using cold butter is key to achieving a flaky texture.
- Don’t overwork the dough: Mix the dough just until it comes together. Overworking it can result in a tough crust.
- Chill before baking: Freezing the crust for a few minutes before baking helps it hold its shape and prevents shrinking.
- Don’t worry about the crust breaking: The dough is more likely to break because it doesn’t have the stretch and hold of gluten. Don’t worry! You can easily press together the dough and repair any tears right in the pie dish or pan.
How to Customize Your Gluten-Free Pie Crust
For a slightly sweeter crust, you can use maple syrup instead of water. This adds a subtle sweetness that pairs beautifully with the tart lemon curd. If using only water, the crust becomes a perfect base for a savory pie, such as a quiche or chicken pot pie.
Enjoying Gluten-Free Desserts
Creating gluten-free desserts that everyone loves can be a challenge, but with recipes like this lemon curd and berry tart, it’s easier than ever. This pie not only caters to those with gluten sensitivities but also delights anyone with a love for vibrant, fresh flavors. Serve it at your next family gathering or simply enjoy it as a special treat – it’s a versatile dessert that’s perfect for any occasion, whether you eat gluten or not!
More Easy Dessert Recipes (You Can Make Gluten-Free)
To make flour-based recipes gluten-free, replace all-purpose flour with 1:1 gluten-free baking flour,
Dessert Recipes with Edible Flowers (That Are Also Gluten-Free)
You can always choose to leave out the edible flowers!
- Peach Campfire Crisp with Rose Petals
- Blood Orange and Rose Chia Seed Pudding
- Flower-Pressed Nettle Oatcakes with Whipped Cream
- Almond, Polenta, and Honey Cake
- Chocolate Zucchini Cake with Cream Cheese Yogurt Frosting
This delightful lemon curd and berry tart with a gluten-free pie crust is sure to become a favorite. Not only is it a beautiful and delicious dessert, but it also offers the perfect solution for those seeking gluten-free desserts that don’t compromise on flavor.
PrintNonna Nella’s Sunshine Pie: Lemon Curd and Berry Tart with Gluten-Free Pie Crust
Adapted from Seasonal Family Almanac: Recipes, Rituals, and Crafts for Embracing the Magic of the Year. This celebration pie, complete with ripe summer berries and edible flowers, is an ode to the sun. Make it a summer tradition to collect decorations and bake this pie together with your family. Use maple syrup for a slightly sweeter, gluten-free crust, or water for a milder base, as the filling doesn’t skimp on sweet!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes, plus time for cooling
- Yield: 1 pie 1x
Ingredients
Lemon curd filling:
- 4 large eggs
- Scant 1/2 cup granulated sugar
- Zest of 1 large lemon
- 1/2 cup plus 2 tbsp freshly squeezed and strained lemon juice (from about 4 large lemons)
- 1/2 cup unsalted butter, cut into small pieces
Almond pie crust
- 11/2 cups fine almond flour
- 3/4 cup tapioca starch
- 1/2 tsp fine sea salt
- 6 Tbsp unsalted butter, chilled and cut into small pieces
- 2 to 3 Tbsp cold water or maple syrup
Toppings and glaze
- Seasonal berries
- Edible flowers (optional, see Notes)
- 2 Tbsp apricot or peach jam
Instructions
- To make the lemon curd filling: Have your measured ingredients at the ready by the stovetop. In a medium heavy-bottomed saucepan, combine the eggs and sugar over medium heat and cook, whisk continuously, until the sugar is melted and the mixture is light in color, about 5 minutes. Do not look away or abandon this task or you will have sloppy scrambled eggs. Add the lemon zest, lemon juice, and butter and continue whisking until the butter is melted. Lower the heat to medium-low and continue whisking until the mixture thickens and comes to a low simmer. Remove from the heat. Strain the curd through a fine-mesh sieve set over a bowl and use a spatula to press the lemon curd into the sieve, gently pushing it through the sieve to remove any bits of lemon and egg. Set aside to cool while you prepare the crust.
- To make the almond pie crust: In a food processor, combine the almond flour, tapioca starch, and salt and pulse to mix. (You can also do this by hand.) Scatter the butter into the bowl and pulse until the mixture resembles breadcrumbs. Sprinkle 2 Tbsp of cold water or maple syrup into the mixture and pulse until the dough forms a smooth ball. The dough should not be too wet, but if it’s very dry, add 1 more Tbsp of water or maple syrup and pulse to incorporate.
- Press the dough into an 8- or 9-inch pie pan with your palms and fingers, spreading it in an even layer along the bottom and gently molding it around the edges. If the dough breaks, use your fingers to repair the cracks. You can press the tines of a fork along the edge of the crust to decorate it. Evenly prick the bottom surface of the pie crust with a fork and place it in the freezer for 10 minutes.
- Preheat the oven to 350°F. Bake the chilled pie crust for 20 minutes, or until light golden brown. Cool on a rack until no longer warm to the touch.
- Once the crust is cool, pour in the cooled curd and smooth the surface with a spatula or the back of a spoon. Allow the pie to cool completely before decorating and serving, or refrigerate it to further set the curd. Decorate the cooled pie as you wish with berries and edible flowers, if desired.
- In a small bowl, whisk the jam with 2 tsp of water. Strain through a fine-mesh sieve into a second small bowl. Using a pastry brush, carefully glaze the top of the pie to add sheen to your masterpiece.
- Serve cold. Store leftovers in the refrigerator for up to 3 days.
Notes
Identifying edible flowers: YOU are responsible for 100% identifying anything wild you eat. Always, always check with 1 expert and at least 2 credible guidebooks (my favorites are by Samuel Thayer).
Collecting and storing edible flowers: Collect flowers in a sturdy basket or plastic clamshell, like a berry container, keeping them out of direct sunlight to prevent wilting. To store, place a damp paper or cloth towel along the bottom of a recycled plastic clamshell or plastic container and place the flowers or herbs on top, being careful not to pack them too tightly to avoid bruising the petals and leaves. Seal and store in the refrigerator for one to five days for flowers, depending on the flower’s hardiness.
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