Beautiful Low-FODMAP Pink Lemonade Tart; Gluten-free

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This tart is easy to make, and heavenly to eat.

So pretty! My favorite color…PINK 🙂

I wanted a twist on a basic lemon tart, and this low-FODMAP Pink Lemonade Tart is exactly that.  The strawberry provides the perfect contrast to the lemon, making it fresh, light and slightly sweet.

Serve this on your summertime table, at a Sunday brunch or anytime you want an easy and refreshing treat. Perfect for Easter!

You may also love my:

Or check out over 350 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD


Beautiful Low-FODMAP Pink Lemonade Tart; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves: 10

Prep time: 30 min. + chilling

Ingredients

  • One 9-inch low-FODMAP Tart crust, prepared and pre-baked (or use my low-FODMAP Cookie Crust recipe); leave inside the tart pan (with removable sides)
  • 2/3 cup sugar; divided
  • 1 & 1/3 cups (200 g) sliced fresh or fresh frozen sliced strawberries, thawed
  • 1/2 teaspoon lemon juice, fresh (do not substitute concentrates)
  • 3/4 teaspoon grated lemon zest
  • 1/2 tsp guar gum
    • This helps thicken the filling.  Lactose-free cream cheese tends to be a bit softer than standard cream cheese, and seems to be designed for spreading, rather than baking
  • 10 ounces lactose-free cream cheese, softened
  • 1/4 cup heavy whipping cream, or canned coconut cream (see my low-FODMAP Grocery Shopping Blog for tips on buying this ingredient), plus additional if desired for topping (low-FODMAP Vanilla Bean Coconut Whipped Cream recipe)
    • 1/2 cup of whipped cream is one low-FODMAP serving, or about 1/4 cup of the liquid cream
  • Lemon and strawberry slices, optional for garnish

Directions

  • Combine strawberries, 1/3 cup sugar, lemon juice and zest in a blender; let stand 10 minutes
  • Pulse until smooth, then sprinkle guar gum over the mixture and blend well
  • In a medium bowl, or stand mixer beat cream cheese and remaining sugar until smooth
  • Gradually beat in cream, then blended strawberry mixture
  • Transfer filling to prepared tart crust (depending on how high the sides of your crust are, you may not use all the strawberry mixture)
  • I suggest leaving the crust inside its pan, and do not remove the pan sides
  • Refrigerate, covered, until set, about 5 hours (overnight is best). The filling will still be slightly soft, but tastes amazing 🙂
  • Remove pan sides prior to serving, I leave the tart on the metal base to cut it
  • Garnish with fruit and additional whipped cream or use my low-FODMAP Vanilla Bean Coconut Whipped Cream

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