When I was in high school, my mum went through a phase of buying tartlet cases from the local shops, and a jar of lemon curd and serving them up at family events. At the time I wasn’t a huge citrus fan, but that’s changed as my taste buds and I have matured. Now the humble Lemon Tart is a real contender when I’m reading through a dessert menu. This low FODMAP Lemon Tart would be perfect for a high tea, a fancy family event or party, or a simple refreshing snack for a get-together with friends.
The base of this Lemon Tart is a thin, buttery shortbread that doesn’t overpower the curd, but brings texture and sweetness. It’s a simple recipe using only four ingredients and makes a delicious stand-alone biscuit if you’re not feeling curdy. While it’s baking in the oven, you can start preparing your curd. It takes a little longer than the base to cook but you can set the shortbread aside to cool while you finish it off.
I’ve found the combination of whole eggs and egg yolks produced a creamy, silky curd with a glorious yellow colour. I would also advise straining the curd before pouring it onto your base to ensure any egg white that got cooked too much in the process can be removed.
For the Shortbread Base
- 120 grams salted butter
- 50 grams rice flour
- 40 grams caster sugar
- 1 cup low FODMAP plain flour I use Lofo Pantry
For the Lemon Curd
- 4 whole eggs
- 4 egg yolks
- 1 cup rice malt syrup
- 1 cup lemon juice
- 2 tbsp coconut oil
- lemon zest
- 1 leaf gelatine
Leave your butter out on the countertop to soften.
Preheat the oven to 160 degrees Celsius fan forced and grease a standard large springform tin.
When the butter has softened, cream it with the sugar in a high speed blender.
Gradually add the sifted flours to the blender and pulse until a dough forms.
Press the dough into the base of the springform tin and bake it for around 7 minutes or until golden brown.
While the base is coking (and then cooling), make the base by combining the whole eggs, egg yolks and rice malt syrup in a saucepan over a low heat. It is important to keep the heat low and whisk continuously so the eggs do not scramble and cook.
Once the eggs and rice malt syrup are well incorporated, add in the lemon juice, coconut oil and a generous amount of lemon zest. Continuously whisk the mixture until it has thickened and turned a pale yellow.
While still on the heat, add the gelatine and whisk until it has completely dissolved.
Pour the lemon curd straight onto the base and place in the fridge to set.