Tarte au Citron

A fabulous recipe from the lovely Bron Bradshaw - fellow coeliac and Juvela Mix enthusiast! Developed for patisserie week on the Great British Bake Off, this deliciously lemony and zesty tart is a perfect sweet treat!

This recipe uses 150g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

Makes 8


  • For the pastry:
  • 150g Juvela Gluten-Free White Mix
  • ¼ tsp xanthan gum
  • 75g chopped butter
  • 1 tbsp caster sugar
  • 1 egg yolk
  • For the filling:
  • 5 large eggs
  • 150g caster sugar
  • 250ml double cream
  • Juice of 3 lemons
  • Zest of 1 lemon
  • Method

    1. Preheat the oven to 180°C/160°/Gas Mark 4 Place the Juvela White Mix in a mixer with the xanthan gum and the chopped butter. Mix together until the mixture resembles breadcrumbs. Stir in the sugar. Add the egg yolk and continue to mix until the mixture comes together to form a soft but not sticky pastry dough. Roll out the pastry in between two sheets of baking paper, sprinkled with Mix and use to line a tart or flan dish. Blind bake the pastry for about 8 minutes, until just cooked but not browned. Turn the oven down to 170°C/150°/Gas Mark 3 In a mixer, whisk the eggs and caster sugar together until bubbly. Whisk in the double cream for a few minutes. Sieve the lemon juice and whisk into the mixture. Stir in the zest. Pour the mixture into the flan dish and bake in the oven for about 30 minutes, until just set. Leave to cool before putting in the fridge to set completely. Decorate with fresh raspberries and icing sugar.