Lemon Tart
I love using lemons in dishes, especially sweet breads, cakes, cookies, this lemon tart. Lemon lifts the flavors and add an acidity and brightness to each dish. And I think of using lemon more so in spring and summer than year-round.
I think this lemon tart is pretty and the filling is versatile and can be used several ways. It would make a perfect dessert for Easter.
Lemon Tart - Vegan
This sweet and tangy lemon tart is perfectly creamy and rich without the dairy.
Servings: 8
Equipment
- food processor
- blender
Ingredients
For Crust
- 1 ½ cups cashews
- 1 cup shredded coconut unsweetened
- 1 tsp vanilla extract
- 2 tbsp maple syrup
For Lemon Filling:
- ½ cup oat or almond milk
- 1 cup cashews, soaked for 1/2 hour in hot water to soften
- 3/4 cup maple syrup
- 3/4 cup lemon juice, fresh squeezed
- 2 tbsp lemon zest
- 1/2 cup melted coconut oil
- pinch turmeric
Instructions
Prepare crust:
- Place the cashews and coconut in a food processor fitted with S blade and blend into a coarse meal.
- Add the maple syrup and vanilla and pulse until it begins to clump together.
- Transfer to a removable bottom tart pan or spring form pan. Press evenly into pan. Place in the refrigerator to set while you make the filling.
Prepare the filling:
- Combine the cashews, milk, maple syrup, lemon juice, zest and turmeric in the blender and blend on high until smooth and creamy.
- Scrape the sides and add the coconut oil and blend again until the oil is completely incorporated and creamy.
- Pour this into the chilled crust. Let chill for at least two hours before serving.
- It is lovely when served topped with fresh berries. Enjoy!
Hi Kim!
What size tart pan (or springform pan) should be used? Thanks and Happy Easter!
Hi Sherry, sorry for not having that info included. It should fit an 8-9 inch round pan.