This recipe for Vegan Lemon Tart has been with me for most of my culinary career. I just realised that I have been keeping it secret and not sharing! I do apologise.

The tart is lemony, zingy, creamy, sweet and tart, everything a lemon tart should be. The macaroon crust is made from desiccated coconut and compliments the subtle coconut flavour in the tart. The filling also work well in a with a baked shortcrust pastry. Turmeric adds a lovely yellow hue to the tart, but don’t worry it does not alter the taste. I have also made a lime tart with the recipe by swapping the lemon zest and juice for lime zest and juice and using a bit of spirulina for a hint of green. Hope you enjoy.

Vegan Lemon Tart
serves 8-10

Macaroon crust
200g (2 cup) desiccated coconut
100g (2/3 cup) plain flour (80g gluten free flour can be used instead)
pinch sea salt
125g (1/2 cup) agave syrup or maple syrup
3 tbsp rapeseed oil or melted coconut oil 

For the filling:
235ml (1 cup) water
zest of 2 lemons
160ml (2/3 cup) lemon juice
200g (1 cup) sugar
235ml (1 cup) coconut milk
1 1/2 tsp Veg Set or vegetarian gelatin or 4 tbsp agar agar flakes*
scant 1/4 tsp turmeric
pinch of salt
2 tbsp cornflour or arrowroot
60ml (1/4 cup) water

Preheat oven to Gas Mark 5/190C/Fan 170C.

In a bowl combine coconut, flour and salt. Make a small hole in the middle of the mixture and pour in agave/maple syrup and oil. Using a rubber spatula combine ingredients until sticky dough is formed. 

Using wet fingers, press dough into oiled 10 inch/25cm tart tin. Bake for 12-15 minutes or until golden. Allow to cool before pouring lemon filling in crust. This will allow the crust to stay firmer longer and not get soggy. 

In a saucepan combine water, lemon zest and juice, sugar, coconut milk, Veg Set and turmeric. 

In a bowl, combine remaining water and cornflour/cornflour with a fork and set aside. 

Over a medium heat bring mixture to a boil, whisking occasionally. Once mixture has reached a boil, lower heat and whisk for 1 minute, whisking regularly. Stir cornflower/arrowroot and water mixture to avoid settling and pour into saucepan and whisk mixture together. Cook for one minute. *If using agar agar flakes you will need lower heat and whisk for 3 minutes, whisking regularly

Remove from heat and whisk again. Let cool for about 15 minutes, whisking occasionally.

Pour into cooked macaroon crust and and let set for 30 minutes. Move tart into refrigerator and chill.

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