Vegan Gluten Free Lemon Tart

Who Doesn’t Like a Lemon Pucker ……Hands down my most favourite dessert is lemon tart and especially if it is gluten free! This is that type of lemon tart that makes you pucker right up and beg for a second slice. The crust is slightly sweet to balance that tartness and is also buttery rich. Creating a lemon curd is easy to do without eggs and once you try this recipe you will see for yourself. No dairy needed, no dyes or artificial flavouring. I am super proud of this recipe and hope you enjoy it as much as I do! 

My Measurements Tips

• T – is for Tablespoon
• t – is for teaspoon

Yields: 9 inch pie 

Prep Time: 15 minutes

Crust Bake Time: until golden brown approximately 26-30 minutes

Crust Bake Temperature: 345F

MUST HAVES

• 9 inch removable bottom pie pan

 WHAT TO GRAB

Part 1- Lemon Curd Filling Ingredients 

• 1 t agar agar
• 2 large lemons juiced
• 1/2 t turmeric
• 10 T sugar
• 1/2 t cornstarch

Part 2- Lemon Curd Filling Ingredients 

• 2 lemon zest
• 250ml canned rich coconut milk
• 125ml freshly squeezed lemon juice

 

Crust Bottom Ingredients 

• 1 1/2 cups gluten free flour
• 2 T tapioca powder
• 1 t egg replacer powder
• 2 T white sugar
• 1/4 t sea salt
• 2 T cold water
• 1/2 cup chilled butter

Crust Instructions 

1. Place a piece of circular parchment to fit the bottom of the pie pan. 
2. Preheat the oven and set the oven rack to the centre of the oven. 
3. In a large bowl add the flour, tapioca flour, white sugar, sea salt and egg replacer powder and mix well. 
4. Begin adding little pieces of chilled butter and using your hands mix the crust ingredients together to create a crumbly texture similar to almond meal. Add the cold water and mix well. Form a ball with the dough mixture and cover with plastic. 
5. Chill the dough for 1 hour. 
6. Place the chilled dough ball onto a floured clean working counter. Cover the rolling pin and dough ball with flour and begin rolling the dough to about 11 inches or slightly larger than the pie pan. 
7. Place the dough into the pie pan. 
8. Poke the bottom of the pie shell with a fork all over at least 8 times. Place the pie shell into the oven and bake until golden brown. 
9. Remove from the oven when ready. 

Part 1- Lemon Curd Filling Instructions 

1. In a bowl add all the part 1 ingredients and mix well.

 

Part 2 – Lemon Curd Filling Instructions 

1. In a pot add all the part 2 ingredients and whisk well. Turn the burner up to a boil and whisk until the mixture begins to thicken to a gravy-like consistency.
2. Remove from the burner and pour the Lemon curd filling into the cooked pie shell. 
3. Chill for 12 hours before serving.