Allergy free lemon tart recipe

Ingredients
Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• ⅓ cup Orgran gluten free gluten
• ¼ cup caster sugar (optional)
• 125g Nuttlex
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼-½ cup cold water, add slowly

Filling

• 2½ tbsps corn flour
• ¾ cup caster sugar
• 1 cup water
• ¾ cup long life goat’s milk, unshaken
• ¾ cup lemon juice
• 3-4 drops natural yellow food colouring, made from tumeric (optional)
• Icing sugar, for dusting

Method
Pastry

• Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough for use.
• Grease a medium sized pie dish.
• Place the pastry in the pie dish and cut to size.
• Bake at 180°C for 10-15 minutes or until the pastry is cooked through.

Filling

• To make the lemon filling, place the goat’s milk, corn flour, sugar and lemon juice in a saucepan and whisk to combine, adding the food colouring if you'd like.
• Heat over a medium to high heat until the filling has thickened, become opaque and is very gloopy.
• Strain the filling through a sieve and pour into the tart shell.
• Allow the tart to cool and refrigerate until completely set.
• Dust with icing sugar.