Ingredients

• 1 ½ cups Gluten Free 1-to-1 Baking Flour (225 g)
• ½ cup Powdered Sugar (60 g)
• ½ tsp Kosher Salt
• ½ cup cold unsalted Butter, cut into small pieces (115 g)
• 1 Egg (50 g)

• 1 ¼ tsp unflavored Powdered Gelatin
• 2 Tbsp Water
• 4 Eggs (200 g)
• 2 Tbsp fresh Lemon Zest
• 1 cup fresh Lemon Juice from 4-5 large lemons (120 g)
• ⅔ cup Cane Sugar (145 g)
• 4 Tbsp Unsalted Butter (55 g)
• 2 cups fresh Berries, for garnish

Instructions

1. Preheat the oven to 375°F.
2. In the work bowl of a food processor, pulse together flour, powdered sugar and salt. Add butter and pulse until it just disappears into the flour mixture. Next, add egg and process until dough forms a ball. Wrap or cover dough tightly and refrigerate for 30 minutes to hydrate.
3. On a lightly floured surface, gently tap the rested dough with the rolling pin to flatten. Rotate 90 degrees and repeat until the crust is 10 inches in diameter. Roll the rolling pin across the surface to smooth and flatten to 11 inches in diameter.
4. Gently roll the dough around the pin and transfer into a 10-inch tart pan, using your fingertips to press the crust into the seam where the base and wall of the pan meet. The dough may tear in some spots as you transfer; this is okay! Roll the rolling pin across the top of the tart pan edge to cut excess dough. Use the excess dough to patch any holes. Poke holes in the bottom with a fork to help prevent bubbling. Chill in the refrigerator for 10 minutes before baking.
5. Press aluminum foil into the crust and fill with pie weights or dried beans/rice. Bake for 30 minutes.

1. While the crust is baking, start making the filling by blooming the gelatin in water. Let rest for 5 minutes.
2. In a metal bowl, whisk eggs to break up the yolks. In a saucepan, heat lemon juice, lemon zest and sugar until it reaches a boil. Carefully remove the pan from the heat and stream the hot contents down the side of the metal bowl, simultaneously pouring and whisking to temper the eggs.
3. Once all has been combined, return the tempered egg/lemon mixture to the saucepan and heat over medium heat, whisking constantly. When it reaches a boil, remove from heat, add bloomed gelatin and butter, and whisk vigorously until smooth.
4. Pour the lemon filling into the warm, baked crust and let rest at room temperature for about 15 minutes. Gently tap the tart on a countertop to pop any air bubbles that form, or poke with the tip of a knife. Transfer to the refrigerator and thoroughly chill for at least 30 minutes.
5. Top with fresh berries of your choice and serve chilled or at room temperature.