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.
Recipe by Cafe Johnsonia at