Add some tang to your day with this guilt-free twist on the classic lemon tart. This dish is especially wonderful to enjoy on hot summer afternoons as a refreshing citrus bite.
- 125g toasted almonds
- 320g vegan digestive biscuits
- ½ tsp cinnamon
- 100ml coconut oil
- 4 tbsp maple syrup
Vegan Lemon Curd
- 175ml lemon juice
- 200ml coconut cream
- 60g caster sugar
- 1 tbsp cornstarch
- 110g maple syrup
- 200g thick coconut cream (two tins)
- 1 tsp vanilla extract
- 2 tsp icing sugar
- Lemon rind
Start off with the crust. If you have raw almonds then toast them on a hot pan until golden. Place all the dry ingredients in a food processor and crumble until smooth. Once the nuts are broken down into smaller, smoother pieces, pour in the syrup and oil and continue blending until combined.
Transfer the crust mixture into a tart tin and spread evenly. Leave this in the fridge to harden whilst you make the lemon curd.
Next, prepare the lemon curd. Mix all the ingredients together until you have a very smooth mixture; use a whisk for this to achieve the best result. To smoothen out the mixture, whisk in a bowl over a bain-marie to slowly heat the mixture. Once it starts to thicken and turn syrupy, remove from the heat.
When the base has hardened and the curd is thick, pour the curd onto the tart base and place it back in the fridge for 2 – 3 hours until set.
Top the pie with some coconut meringue, which you can make by getting a tin or two of coconut cream and leaving them in the fridge for a few hours before starting. When you open the tins you will find thick white cream on the top layers. Carefully scoop this out leaving the runny liquid behind. Whisk this together with vanilla and sugar and a grating of lemon, then spread this over the curd.
Decorate the top of the tart using your best artistic skills, then leave in the fridge until ready to serve.
Find this recipe and more in our Vegan Cookbook