Meyer Lemon Tart Recipe (Gluten-Free, Zesty & Crisp)

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FOR THE TART CRUST:

• 1/2
  cup
  powdered sugar
• 1/2
  cup
  (8 tablespoons/1 stick) unsalted butter
• 1/2
  teaspoon
  pure vanilla extract
• 1/4
  teaspoon
  kosher salt
• 1
  egg
• 3/4
  cup
  white rice flour
• 1/2
  cup
  brown rice flour
• 1/2
  cup
  tapioca flour
• 1/2
  teaspoon
  xanthan gum

FOR THE MEYER LEMON CURD:

• 3/4
  cup
  sugar
• Zest of 4 Meyer lemons
• 3/4
  cup
  Meyer lemon juice
  (from 6 to 8 Meyer lemons)
• 3
  eggs
• 7/8
  cup
  (14 tablespoons) cold, unsalted butter, cubed

1. Make the crust: In a food processor, pulse powdered sugar, butter, vanilla, and salt until combined. Add the egg and pulse just until incorporated. Add the white rice flour, brown rice flour, tapioca flour, and xanthan gum; pulse until the dough comes together. Scrape the bowl, pulse again briefly, then shape the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for 30 minutes.
2. Roll the chilled dough between two pieces of plastic wrap to a 1/4-inch thickness. Fit it into a 9-inch tart pan with a removable bottom, pressing gently into the sides and trimming any excess. Prick the bottom in about 20 places with a fork, then freeze the crust for 1 hour.
3. Preheat the oven to 325°F (160°C). Bake the frozen crust for about 25 minutes, or until golden brown. Remove from the oven and set aside to cool slightly.
4. Make the lemon curd: Reduce oven temperature to 300°F (150°C). In a saucepan, combine sugar, lemon zest, and lemon juice. Whisk in the eggs until smooth. Cook the mixture over medium-low heat, whisking constantly, until it begins to thicken, about 5 to 8 minutes. Remove from heat and whisk in the cold cubed butter a few pieces at a time until fully incorporated. For an extra-smooth curd, strain through a fine-mesh sieve into a bowl.
5. Finish the tart: Pour the warm lemon curd into the baked crust. Bake until the curd is set but still slightly jiggly in the center, 15 to 18 minutes. Allow the tart to cool completely before removing from the pan. Chill if desired, slice, and serve.