Gluten-Free Cranberry Lemon Curd Tart with Gingersnap Crust

Cranberry Lemon Curd Tart-2

Cranberry Lemon Curd Tart with Gluten-Free Gingersnap Crust

This Gluten-Free Cranberry Lemon Curd Tart with Gingersnap Crust is based on one of our favorite tart recipes that we first made for Thanksgiving back in 2004. I found it in Chocolatier magazine, which is sadly not being published anymore. The original recipe uses a graham cracker crust that is flavored with ginger. I decided to cut a few corners and go straight for crispy gingersnaps. And it worked really, really well. The filling in the other tart is a “whipped lemon curd,” which consists of a basic lemon curd combined with cream cheese and whipped cream. It is so delicious and so rich. I wanted to change it up a little so this could be dairy free, so I eliminated the creamy part, except for a dollop of whipped coconut cream on top. Cranberries are everywhere this time of year and I think they get stuck in too many sauces and breads, and don’t every get a chance to shine. So I decided to try making a cranberry lemon curd filling. I did some searching around once I had my idea and found a few recipes, mostly takes on Martha’s recipe, to go from. I think we’ve found a new favorite! Even my kids were enamored with it. The color is as stunning as the flavor combination.

Cranberry Lemon Curd Tart-2
Our Thanksgiving menu prep is well under way. The only problem is narrowing down the menu items to a manageable level. I always plan way too many sides and then I get behind and it’s hard to get dinner on the table on time. (Does that happen to anyone else?) I think we’re going to add some new sides to our menu. We’ve ordered our free range turkey from a local farm, which we will dry brine. There’s always going to be cornbread stuffing, but I’m going to change it up this year again. (And I’m hoping no one revolts!) And I’ve got some a new gluten-free roll recipe in the works. I’ll be sharing that later this week, so watch for it!

Cranberry Lemon Curd Tart
This month for #EatSeasonal, headed up by my friend, Becky of The Vintage Mixer, we are holding a virtual Thanksgiving potluck. I’m in love with all of the recipes everyone is sharing. Be sure to pop over and check them all out. You will be drooling, and probably re-working your menu….ahem. (Me.)


Autumn Acorn Squash Pita “Nachos” with Pomegranates & Blue Cheese by Climbing Grier Mountain

Thai Curried Butternut Squash Soup by Cookie and Kate

Turkey and Gravy:

Proscuitto Wrapped Turkey with Gravy by Vintage Mixer (with seasonal herbs of course!)


Secrets to the best mashed potatoes by Simple Bites

Root Veggie Mash by Mountain Mama Cooks

Kale and Brussels Sprout Salad by Two Peas and Their Pod

Thanksgiving Couscous with Butternut Squash, Sausage, Kale, Manchego, Dried Fruits and Nuts by Project Domestication

Maple Roasted Brussels Sprouts with Walnuts & Feta by The Law Students Wife

Miso Roasted Butternut Squash by Foodie Crush


Apple Pear Praline Pie by Completely Delicious

Cranberry Sauce Slab Pie by Kitchen Confidante

GF Cranberry Lemon Curd Tart with Gingersnap Crust by Cafe Johnsonia

What’s on your menu this year?

Cranberry Lemon Curd Tart-3

5.0 from 5 reviews
Cranberry Lemon Tart
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Gluten-Free Cranberry Lemon Curd Tart with Gingersnap Crust
  • For Gluten-Free Crust:
  • 8 ounces gluten-free gingersnaps
  • 1 Tablespoon cane sugar
  • 2-3 Tablespoons melted extra virgin coconut oil (see note)
  • For Cranberry Lemon Curd Filling:
  • ½ cup lemon juice
  • ½ cup water
  • 4 cups fresh or unthawed frozen cranberries
  • 1½ cups sugar, divided
  • 5 large egg yolks
  • ⅛ teaspoon salt
  • 2 tablespoons extra virgin coconut oil, chilled
  • For serving:
  • Whipped coconut cream (see note)
  1. For crust:
  2. Preheat oven to 400°F. Pulse cookies in food processor until finely chopped. Transfer to a tart pan and add the melted butter or coconut oil. Mix well. Press onto the bottom and up the sides of the tart pan. Bake for 15-20 minutes, or until crisp and golden brown on the edges. (NOTE: Start checking the crust at the 10 minute mark as oven temperatures can vary.) Remove from oven and cool completely. (Can be made 2-3 days in advance.)
  3. For cranberry lemon curd filling:
  4. Place lemon juice, water, cranberries, and ½ cup of the sugar in a medium pot or saucepan. Bring just to a simmer, then lower heat and cook for 5-10 minutes, or until most of the berries have popped open and released their juice. Remove from heat and mash well with a potato masher, or pulse in a blender or food processor. Strain through a fine-mesh sieve, pressing down on the solids to remove as much juice as possible. Discard solids.
  5. In a heavy-duty 4-quart pot, whisk together the egg yolks, salt, and remaining 1 cup sugar. While whisking, add the cranberry juice. Keep whisking until well-combined. Turn the heat to medium-low and cook, stirring or whisking constantly, for about 10 minutes, or until the mixture thickens enough to coat the back of a wooden spoon, about the consistency of yogurt. Be careful not to let it boil or the eggs will curdle. Remove from heat and immediately pour through a sieve set over a clean bowl. Whisk in the chilled coconut oil 1 Tablespoon at a time. Press plastic wrap against the surface of the curd and refrigerate until very cold.
  6. To assemble tart:
  7. Whisk the cranberry curd to loosen it. (It may be lumpy at first, just keep whisking and it will smooth out.) Pour into the crust and spread evenly. Cover with plastic wrap and refrigerate until ready to serve.
  8. To serve:
  9. Cut into wedges and top with a dollop of whipped coconut cream.
-Prep time includes time needed for chilling.
-If the crumbs feel too dry to stick together, add a little more melted coconut oil. Depending on the brand of cookies used, the amount of oil needed may differ slightly.
-Butter can be used in place of the coconut oil in both the crust and cranberry curd. Use 4 Tablespoons melted butter for the crust and 4 Tablespoons for the curd.
-Any tart crust can be used in place of the gingersnap crust.
-To make whipped coconut cream, chill one 14-ounce can of unsweetened full-fat coconut cream. Open can and remove just the thick cream, leaving any liquid in the can. Whip using an electric hand mixer or whisk. Add a little sugar and vanilla, if desired. Makes about 1 cup.


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    1. Thank you, Johanna! Yes. The cranberry lemon curd can be made in advance as well. The only thing that really needs to be done at the last minute is the assembly. Just be sure to plan enough time to let it set up for a few hours before serving.

  1. Hi- This looks beautiful and I actually just tried making it myself and struggled. The curd never really got to a yogurt-y consistency… Thoughts? I kept the heat at medium-low because I was worried about curdling the eggs, but now I think maybe I should have turned it up… I refrigerated it in hopes that would help but it hasn’t. Can I try reheating it? :(

    1. Oh, Maria! I’m sorry it’s not working for you. Here’s what I would do: put it back on the stove. Make a cornstarch slurry with 1 Tablespoon cornstarch and 1-2 Tablespoons of water or citrus juice. Whisk it into the cold curd, then put it back on the stove and cook until it thickens. Another thing you could do is whisk in another egg yolk or two and cook it again. I’ve only had curd not thicken for me once or twice, but either of those things should take care of it. Let me know how it goes!

  2. That cake really looks great and I hope mine will be just as pink. One question: Is the cane sugar needed at all? It’s on the ingredients list but I can’t find it in the recipe. Thanks!

    1. Hi Korinna! Yes, you definitely need the cane sugar. Check the directions again. One half cup goes in with the cranberries, then the remaining 1 cup goes in with the egg yolks further on in the directions. Good luck and let me know how it goes! :)

  3. wow – I’ve never seen anything like this before! I’m not a big lemon fan but I love cranberry so I might give it a try.

  4. Hello, I made this and it was wonderful! I did have a little problem with the crust, I put it in the oven at 400 and it started burning at about 11 minutes in. Was the temp too high or was it that my crust was too thin?

    1. Hi Mckayla! I’m sorry it started burning! My first thought is that oven temperatures do differ a bit. Mine could be hotter or cooler than yours. Another variation could be the brand of cookies used. I’m going to make a note in the recipe to start checking at the 10 minute mark. I’m so glad you enjoyed the tart! I appreciate you coming back to let me know. :)

  5. My sister and I are just about to make these for our holiday trays we give out! Just wondering if they need to be refrigerated!

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