This easy vegan lemon tart is perfect for the winter season. It's very easy to make. I've used my pantry staples from Just ABout Refills.
Here is what you will need,
Time: 3 hours
Makes 1 large tart
Ingredients:
Crust:
2 cups of cake flour
2/3 cup of brown sugar
Pinch of salt
2/3 cup melted vegan butter/coconut oil
1/8 cup of cold water
Lemon filling:
1 tin coconut milk
1/2 cup brown sugar
1/4 cup lemon juice
2 heaped tablespoons of corn flour
Directions:
Preheat your oven to 180 °C and spray your pie tin or dish.
In your mixing bowl add in all of your dry ingredients and mix.
Add in the wet ingredients and combine infill you have a dough.
Place the dough into your dish and spread out using your hands.
Place in the oven to bake for 15-18 minutes.
Remove from the oven and allow to cool while you start with the lemon filling.
Place a saucepan on the stove at medium to high heat and place
2/3 of the coconut milk in the pan along with the sugar and lemon juice.
Bring to boil.
Mix the remaining coconut milk and corn flour together.
Turn the heat down on the stove and mix in the corn flour mix and stir until the mixture thickens.
Pour your lemon coconut mixture into your pie dish and allow to cool on the counter before transferring it to the fridge to set for 2 hours.
Decorate with some lemon slices and enjoy!
