Those of you who know me, will of course know that my favorite spoon dessert is “Anthos” which is made from lemon blossoms. I got to know this spoon dessert from a lady from Chios Island, my friend’s mother, and the truth is that I can only find it in Chios, which is why when any of my friends go there on vacation, they always bring me a jar or two.

Well, this lemon tart reminded me a lot of this spoon dessert and my mind travelled to Chios and my vacation there. Ah, summer filled my mind, with sun, sea, swimming, sunbathing and carefree warm nights on the beach I love. Well, summer is my favorite season!

While searching for a lemon pie recipe, I came across this lemon tart which is one of the easiest lemon tarts anyone can make and will always succeed. The recipe is from the USA and specifically from Martha Stewart and hence the “shaker” title.


Yields8 ServingsDifficultyBeginner

Prep Time10 minsCook Time40 minsTotal Time50 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 2 whole lemons with thin skin and preferably organic
 1 cup granulated sugar
 3 small eggs
 chickpeas or rice to act as a weight in baking

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Wash the lemons well from the outside. If we do not know if they are wax free outside, it is good to scrape their outer surface with a knife.

2

Cut the lemons into very thin slices. The easiest way I found was with a mandoline. Clean the slices from the pits and ends of the lemon. We keep only the nice cut slices which make us almost 1 1/2 lemons. If your lemons are too big, then cut only one.
NOTE: since many people may not like that bitter sweetness that whole lemons have, I suggest removing the peels if desired to make them sweeter.

3

In a large glass jar or airtight container, but spoons of sugar, then lemon slices seriatim and when the lemon slices are finished, pour the rest of the sugar on top and close the jar with the lid well. I preferred the glass jar to see the process without opened.

4

Shake it from time to time without opening it. Having it in a glass jar, on our counter, helps to remember it and shake it every time to see it. The original recipe says to stay overnight, somewhere else I read for 1 day but I leave it for 2 days so that the sugar melts well and becomes almost like a syrup.

5

When the lemon and sugar are ready, make our tart after we have already defrosted our puff pastry according to the instructions on the box.

6

Preheat the oven to 165°C/330°F.

7

Butter a baking tray or fireproof dish for tarts. The size of the puff pastry is approximately 24X25 cm / 9 ½” - 10” inches, so we want our baking dish to be approximately this size. I used the cake pan with grips because I had an accident with my tart dish. Of course, this helped me to tell you that you don't need a special utensil after all. Also, check if your cake pan closes well, otherwise put a parchment paper so that the filling does not overflow as it bakes.

8

Spread the puff pastry well on the bottom of the cake pan and try to have a height of around 1cm/ ½” inch on the sides (tip: the width of your pinkie finger is about 1 centimeter). Remove what is left over and add it where it did not reach this centimetre, as you see in the photo. (The truth is that in a square pan it will be easier)

9

Pierce our puff pastry in several places with a fork.

10

Put a sheet of parchment paper on top and add chickpeas or rice inside that act as a weight and does not let dough to rise.

11

Place it in the oven to cook for about 20 minutes.

12

Remove the parchment paper with the "baking weights" (chickpeas or rice) and bake for another 5 minutes.

13

Beat the 3 small eggs and pour them into the jar with the lemon slices. Close the lid again and shake it so that everything is well mixed together.

14

Empty the entire contents of the jar into our half-baked puff pastry, fit the lemon slices so that they cover almost the entire surface and bake it for another 15 minutes.

15

When it is cooked, take it out of the oven and let it come to room temperature to serve it.

Ingredients

 2 whole lemons with thin skin and preferably organic
 1 cup granulated sugar
 3 small eggs
 chickpeas or rice to act as a weight in baking

Directions

1

Wash the lemons well from the outside. If we do not know if they are wax free outside, it is good to scrape their outer surface with a knife.

2

Cut the lemons into very thin slices. The easiest way I found was with a mandoline. Clean the slices from the pits and ends of the lemon. We keep only the nice cut slices which make us almost 1 1/2 lemons. If your lemons are too big, then cut only one.
NOTE: since many people may not like that bitter sweetness that whole lemons have, I suggest removing the peels if desired to make them sweeter.

3

In a large glass jar or airtight container, but spoons of sugar, then lemon slices seriatim and when the lemon slices are finished, pour the rest of the sugar on top and close the jar with the lid well. I preferred the glass jar to see the process without opened.

4

Shake it from time to time without opening it. Having it in a glass jar, on our counter, helps to remember it and shake it every time to see it. The original recipe says to stay overnight, somewhere else I read for 1 day but I leave it for 2 days so that the sugar melts well and becomes almost like a syrup.

5

When the lemon and sugar are ready, make our tart after we have already defrosted our puff pastry according to the instructions on the box.

6

Preheat the oven to 165°C/330°F.

7

Butter a baking tray or fireproof dish for tarts. The size of the puff pastry is approximately 24X25 cm / 9 ½” - 10” inches, so we want our baking dish to be approximately this size. I used the cake pan with grips because I had an accident with my tart dish. Of course, this helped me to tell you that you don't need a special utensil after all. Also, check if your cake pan closes well, otherwise put a parchment paper so that the filling does not overflow as it bakes.

8

Spread the puff pastry well on the bottom of the cake pan and try to have a height of around 1cm/ ½” inch on the sides (tip: the width of your pinkie finger is about 1 centimeter). Remove what is left over and add it where it did not reach this centimetre, as you see in the photo. (The truth is that in a square pan it will be easier)

9

Pierce our puff pastry in several places with a fork.

10

Put a sheet of parchment paper on top and add chickpeas or rice inside that act as a weight and does not let dough to rise.

11

Place it in the oven to cook for about 20 minutes.

12

Remove the parchment paper with the "baking weights" (chickpeas or rice) and bake for another 5 minutes.

13

Beat the 3 small eggs and pour them into the jar with the lemon slices. Close the lid again and shake it so that everything is well mixed together.

14

Empty the entire contents of the jar into our half-baked puff pastry, fit the lemon slices so that they cover almost the entire surface and bake it for another 15 minutes.

15

When it is cooked, take it out of the oven and let it come to room temperature to serve it.

Lactose & Gluten Free Shaker Lemon Tart – 4 Ingredients only
  • Instead of the puff pastry, I suggest you make the regular tart dough (see the recipe here). Simply with puff pastry everything is faster and easier of course.
  • If you are going to use whole lemons, make sure they are wax free outside. Also, organic ones have more aroma.
  • The time for the lemon and sugar can stay at the glass jar, varies. The original recipe says that to stay overnight, somewhere else I read for 1 day but I leave it for 2 days so that the sugar melts well and becomes almost like a syrup.
  • Each oven bakes differently. My new oven is slower than the old one. The time I give each recipe is approx. Watch as it cooks and see if it needs a little more or a little less time.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

What a better way to make easier your days, by keeping all recipes you like, organised. SHOP NOW

 
23
(Visited 1,176 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *