Lemon Curd Tart (gluten-free)

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Crust:

1 cup rice flour
1 cup sweet white sorghum

2 tablespoons sucanat

1 teaspoon GF baking powder

1 teaspoon xanthan gum

1 teaspoon salt

6 tablespoons cold butter, cut into chunks

6 tablespoons cold water

1/2 teaspoon almond extract

Preheat oven to 375 F

Combine flour, sugar, salt, xanthan gum, and baking powder. Cut butter into the flour until mixture if crumbly.

Combine water and pure almond extract and stir into the flour mixture to just moistened. With floured hand press into 9" tart pan. 

Blind bake the crust for 5 minutes. Remove and set aside to cool.

Lower oven temperature to 350 F

Lemon Curd:

6 extra-large eggs, room temperature

3 cups sucanat or granulated sugar

3 tablespoons Meyer lemon zest

1 cup fresh Meyer lemon juice

1 cup rice flour

Whisk all the ingredients until smooth. Pour into the pie crust and bake for 35 to 40 minutes or until the lemon curd is set.

Remove from the oven to cool completely. Keep refrigerated.

Dust with powdered sugar to serve.

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