Today’s post is officially my last, y’all. It’s bittersweet, but we have much to look forward to on this side of the screen: Easter brunch, for one (in which this lemon buttermilk sugar cookie tart will make an appearance), springtime, my mom is coming up to visit-slash-help us prep for baby, and OH YEAH — BABY. Baby girl #2 is due any day now, and we are all at once anxious and excited and terrified and thankful. And I’m just large and in charge (except that I’m not in charge of when I actually will have this baby, so hey baby, feel free to come out anytime!). If you’re into bebe things, you can follow me on my personal Instagram (@stephmwise) for all the updates.
But first things first — this tart. It’s exactly what your Easter dessert menu needs — a soft sugar cookie crust topped with a creamy sweet-tart lemon buttermilk filling. Simple, decadent, delicious and gluten free, too! We’re winning on all counts here.
I used Immaculate Baking Co.’s gluten free classic sugar cookie mix for the base of this tart, and I have to say — gluten free products have come a really, really long way, guys (should we remember the days of cardboard cookies and brick breads? Let’s not). You would never ever in a million years notice that this cookie crust is gluten free. Its taste and texture are just like the gluten-filled version. If you’re serving up a GF crowd this weekend, I highly suggest using this mix.*
The lemon buttermilk filling is no-bake, so once your cookie crust is baked and cooled, you can just whip up the filling and pour it into the tart. Let everything chill for a couple of hours in the fridge, and dessert is done! I’m planning to serve mine up plain as it’s totally delicious on its own, but you could top each slice with a dollop of fresh whipped cream, a sprinkle of crushed gluten free cookies and/or candied lemons, if you want to get real fancy. I’m just of the keep-it-very-simple mindset these days, as I’m walking around with a watermelon-sized belly.
Friends, I wish you the best — of Easter weekends, of desserts, of sunny spring weather and your own forthcoming adventures. Let’s keep in touch on the Insta. Until we chat again, xoxoxo.
*NOTE: All ingredients in this recipe are naturally gluten free, but if you’re making this for anyone who needs to avoid gluten at all costs, be sure to check all labels and use clean utensils and bakeware so there’s no gluten contamination!
- 1 box (15 oz) Immaculate Baking Co. gluten free classic sugar cookie mix
- ½ cup (1 stick) butter, softened
- 1 tablespoon water
- 1 teaspoon vanilla
- 1 egg
- 1 packet (1 tablespoon) unflavored gelatin
- ¼ cup fresh lemon juice (from about 2 medium lemons)
- ¾ cup buttermilk
- ¼ cup honey
- ½ cup cold heavy cream
- Heat oven to 350 degrees F. In large bowl, stir cookie mix, softened butter, water, vanilla and egg with wooden spoon until soft dough forms. Press dough evenly into bottom and sides of ungreased 9- or 10-inch tart pan with removable bottom. Prick dough all over with fork.
- Bake 15 to 20 minutes until edges are light golden brown (dough will puff up during baking). Transfer to cooling rack. Using bottom of shot glass or drinking glass, press cookie crust down to within ½ inch of edges. Cool completely in pan, about 1 hour.
- In small saucepan, sprinkle gelatin evenly over lemon juice. Let stand 1 minute, then stir gently over low heat 1 to 2 minutes until gelatin is dissolved. Whisk in buttermilk and honey. Set aside to cool slightly.
- In medium bowl, beat heavy cream with electric mixer on high speed 1 to 2 minutes until stiff peaks form. Fold cooled buttermilk mixture into whipped cream until just combined. Pour and spread mixture evenly into cooled cookie crust. Cover and refrigerate 2 hours or until filling is set. Carefully remove tart from side of pan before serving.
Disclosure: I received compensation from Immaculate Baking Co. for recipe development purposes. All opinions are my own.