This gluten-free meringue tart with lemon curd is a perfect summer tart, refreshing thanks to the lemon, light thanks to the meringue topping. As an alternative to lemon curd, you can of course also use another curd, for example rhubarb curd or orange curd.
The cake is easy to make, but has some resting time, as the pastry should be cold before you shape it. The lemon curd should also be cold when you use it. That’s why it’s good to start the day before and leave it to chill in the fridge overnight. Therefore the next day, It goes all faster.
How long does the lemon curd keep?
I also made this lemon curd for my brother’s wedding cake. Since I had made too much lemon curd, I preserved the remaining curd and then froze it. After several weeks, I could still eat it without any problems. So, either preserve or freeze the lemon curd. Then it will keep longer. It can be kept refrigerated for about 1 week if left open. These are my experiences, but I am not a trained cook.
Step by step baking instructions
Here I show you the most important steps. As you can see, the dough is a little darker. If you don’t like the wholemeal taste, you can replace the brown millet flour with tapioca starch and the buckwheat flour with more rice flour.
