Low FODMAP Lemon Tart Recipe

This zesty Low FODMAP Lemon Tart is made with fresh lemon juice, gluten-free flour, lactose-free cream, and eggs. The result is a bright, tangy dessert with a buttery, flaky crust that is gentle on sensitive stomachs. This recipe creates a refreshing treat perfect for spring or summer gatherings and makes a perfect dessert for eight people.

Low FODMAP Lemon Tart Ingredients

For the Gluten-Free Crust:

• 1 ½ cups gluten-free flour blend (ensure it contains xanthan gum)
• ¼ cup powdered sugar
• ½ cup cold butter, cubed (use lactose-free butter if needed)
• 1 large egg yolk
• 1–2 tablespoons cold water

For the Lemon Filling:

• ¾ cup white sugar
• 3 large eggs
• ¾ cup fresh lemon juice
• 1 tablespoon lemon zest
• ¾ cup lactose-free heavy cream
• 2 tablespoons cornstarch
• ¼ teaspoon salt

How To Make Low FODMAP Lemon Tart

1. Prepare the oven and pan: Preheat your oven to 350°F (180°C). Lightly grease a 9-inch tart pan with butter or cooking spray.
2. Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour and powdered sugar until well combined.
3. Cut in the butter: Add the cold, cubed butter to the flour mixture. Rub the butter into the flour using your fingers until the mixture looks like coarse crumbs.
4. Form the dough: Stir in the egg yolk and 1 tablespoon of cold water. Mix gently until a soft dough forms. If it is too dry, add the second tablespoon of water.
5. Press the crust: Transfer the dough to the prepared tart pan. Press it evenly into the bottom and up the sides of the pan.
6. Bake the crust: Place the crust in the oven and bake for 12–15 minutes until it is lightly golden.
7. Make the filling: While the crust bakes, whisk together the sugar, eggs, fresh lemon juice, lemon zest, cornstarch, salt, and lactose-free cream in a clean bowl until completely smooth.
8. Fill the tart: Carefully pour the lemon filling into the warm, pre-baked crust.
9. Bake the tart: Return the pan to the oven and bake for 25–30 minutes. The tart is done when the center is just set but still slightly jiggly.
10. Cool and chill: Remove the tart from the oven and let it cool completely on a wire rack. Refrigerate for at least 2 hours before slicing to allow the filling to firm up.

Recipe Tips

• Keep Ingredients Cold: For the flakiest crust, make sure your butter and water are very cold. If the butter melts before baking, the crust may become tough.
• Use Fresh Lemons: Always use freshly squeezed lemon juice rather than bottled juice. Fresh lemons provide a much brighter and authentic citrus flavor.
• Don’t Overbake: The center of the tart should still jiggle slightly when you take it out of the oven. It will firm up as it cools. Overbaking can cause cracks on the surface.
• Grease the Pan Well: Gluten-free dough can sometimes stick more than wheat dough. Ensure your tart pan, especially the fluted edges, is well-greased.

What To Serve Low FODMAP Lemon Tart

This tart is vibrant and rich, so it pairs best with light accompaniments. Serve a slice with a dollop of lactose-free whipped cream or a meringue topping to balance the tartness. Fresh berries, such as strawberries or blueberries, make a beautiful and low FODMAP friendly garnish. You can also simply dust the top with powdered sugar and serve it with a cup of peppermint tea or black coffee.

How To Store Low FODMAP Lemon Tart Leftovers

• Refrigerate: Store the lemon tart in an airtight container or cover it tightly with plastic wrap. Keep it in the refrigerator for up to 3 days.
• Freeze: You can freeze the tart for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw it in the refrigerator overnight before serving.

Low FODMAP Lemon Tart Nutrition Facts

Serving Size: 1 slice (based on 8 servings)

• Calories: 310 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 140mg
• Total Carbohydrate: 34g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

Frequently Asked Questions

• Can I use regular flour for this recipe? No, if you want this to remain low FODMAP and gluten-free, you must use a gluten-free flour blend. Regular wheat flour contains gluten and fructans, which are high FODMAP.
• Why is my filling runny? This usually happens if the tart was not baked long enough or if it wasn’t chilled long enough. Ensure the tart cools completely and chills for at least 2 hours so the cornstarch and eggs can set the structure.
• Is heavy cream low FODMAP? Regular heavy cream is high in lactose in large amounts. However, this recipe calls for lactose-free heavy cream, which makes it safe for a low FODMAP diet.

Try More Recipes:

• Low FODMAP Lemon Bars Recipe
• Low FODMAP Key Lime Pie Recipe
• Low FODMAP Fruit Salad Recipe

Low FODMAP Lemon Tart Recipe

Recipe by Sabrine HajriCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

310

kcal

This Low FODMAP Lemon Tart features a buttery, gluten-free crust filled with a smooth, zesty lemon custard. It uses lactose-free cream and fresh lemon juice to create a dessert that is rich, tangy, and safe for sensitive stomachs

Ingredients

• For the Gluten-Free Crust:

• 1 ½ cups gluten-free flour blend (with xanthan gum)
  

• ¼ cup powdered sugar
  

• ½ cup cold butter, cubed
  

• 1 large egg yolk
  

• 1–2 tablespoons cold water

• For the Lemon Filling:

• ¾ cup white sugar
  

• 3 large eggs
  

• ¾ cup fresh lemon juice
  

• 1 tablespoon lemon zest
  

• ¾ cup lactose-free heavy cream
  

• 2 tablespoons cornstarch
  

• ¼ teaspoon salt

Directions

• Prep the crust: Mix flour and sugar, then rub in cold butter. Add yolk and water to form a dough. Press into a 9-inch tart pan.
  
• Bake crust: Bake at 350°F (180°C) for 12–15 minutes until golden.
  
• Make filling: Whisk sugar, eggs, lemon juice, zest, cream, cornstarch, and salt until smooth.
  
• Bake tart: Pour filling into the crust and bake for 25–30 minutes until just set.
  
• Chill: Cool completely and refrigerate for 2 hours before serving.