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Lemon pie (Vegan and Gluten-free)
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Lemon Tart (vegan and gluten free)

This Vegan lemon tart has a gluten-free crisp coconut shortbread crust and a creamy and tangy lemon filling. 

Ingredients
Tart crust
  • 2 tablespoon coconut oil melted
  • 4 tablespoon maple syrup or other liquid sweeter
  • 2 tablespoon almond milk
  • 1 cup almond flour
  • 1 cups gluten free all purpose flour
  • ½ cup dried coconut
  • pinch of salt
Lemon Filling
  • 1 cups lemon juice about 5 large lemons
  • 2 cups sugar
  • 1 cup coconut milk from a can
  • 3 tablespoon corn starch
  • ½-1 teaspoon agar agar
  • ¼ teaspoon turmeric for color optional
Instructions

  1. Start by preheating the oven to 180C (350F)

    Brush a little coconut oil in 20cm (8inch) tart pan with removable bottom.

Tart crust

  1. Mix the wet ingredients together for the in a mixing bowl. Then add the dry ingredients and mix until a dough forms. Press to an even layer in the prepared tart pan, I like to use the back of a measuring cup. Bake for 10-15 minutes until it starts turning golden brown.

Lemon Filling

  1. Add all the ingredients to a pan over medium heat and whisk well so there are no lumps. Keep whisking until the curd start to simmer and thicken. This will take about 5 minutes, whisk well for a smooth curd. The bottom can easily burn so keep whisking!

  2. Let the tart crust cool slightly then add the lemon filling. Tap the tart gently on the countertop to pop air bubbles.

  3. Let the tart cool down for 1 hour then place in the fridge for at least 4 hours to set, preferably over night.

  4. Serve with a little whipped coconut cream if desired.

    Enjoy!