Gluten Free Lemon & Cranberry Curd Tart (Edit recipe)

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My Gluten Free Lemon & Cranberry Curd Tart is a show-stopping dessert perfect for the holidays. With a buttery graham cracker crust, tangy lemon curd, and sweet-tart cranberry curd, it’s a harmonious blend of bright flavors and vibrant colors. Whether you’re hosting a holiday dinner or craving a unique treat, this tart will impress with its bold taste and elegant presentation. But be warned – it is tart (which is how I like it best)! However, add a little bit more sugar to the curd or serve with whipped cream to balance it out!

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PREP TIME

2 hours

COOK TIME

15 minutes

INGREDIENTS

Serves: 12

Ingredients

For the Lemon Curd:

0.5 cup Lemon Juice, fresh squeezed
0.666 cup Granulated White Sugar
6 Tbsp Unsalted Butter, cubed
3 Egg Yolk
0.5 Tbsp Lemon zest

For the Cranberry Curd:

8 oz fresh Cranberries
0.75 cup Granulated White Sugar
0.75 cup Water
3 Egg Yolk
6 Tbsp Unsalted Butter, cubed

For the crust:

1 Gluten Free Graham Crackers (Schär), use entire pack
6 Tbsp Unsalted Butter, melted
0.5 tsp Salt
0.25 tsp ground Ginger
0.25 tsp ground Nutmeg

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375°F.
In a bowl, combine crushed graham crackers, melted butter, salt, ginger, and nutmeg. Mix until the mixture resembles wet sand.
Press the mixture evenly into a tart pan with a removable bottom, ensuring the sides are well-covered. Bake for 15 minutes, then set aside to cool.
In a heatproof bowl, whisk together the lemon juice, sugar, egg yolks, and lemon zest.
Set the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens, about 8–10 minutes. Remove from heat and gradually whisk in the butter until smooth.
Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming and leave to chill.
In a saucepan, combine cranberries, sugar, and water. Bring to a boil and cook until the cranberries burst, about 5 minutes. Strain the cranberry mixture through a fine-mesh sieve into a heatproof bowl, discarding solids.
Whisk in the egg yolks and set the bowl over simmering water. Cook, whisking constantly, until thickened, about 8–10 minutes. Remove from heat and gradually whisk in the butter until smooth. Cover and chill as with the lemon curd.
Once the crust is cooled, spread the lemon curd in an even layer over the crust.
Gently layer the cranberry curd over the lemon curd, smoothing with a spatula.
Chill the tart for at least 2 hours before serving to allow the curds to set.
Slice and enjoy this vibrant tart that balances the tanginess of lemon with the sweet-tart punch of cranberries! Garnish with sugared cranberries or a dusting of powdered sugar if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	623
Fat:	20 g
Carbohydrates:	111 g
Protein:	11 g
Cholesterol:	137 g
Sodium:	96 mg
Fiber:	0 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.