This Decadent Dairy-Free Lemon Tart is the Perfect Dessert to Impress Your Guests

lemon tart
Photo by Frosty Ilze on Unsplash

This lemon tart is the perfect dairy-free dessert to impress your guests. The zesty lemon and tropical coconut are a perfect combination, and the sweet, shortbread-y crust contrasts delightfully with the sharp, creamy curd.

If you have a glut of lemons from your garden, this is the perfect recipe for you! Any leftover lemon curd can be enjoyed with yogurt, on bread, or with a spoon!

Ingredients:

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 1 large egg
  • Zest of 1 lemon
  • 1/4 cup shredded coconut
  • 3 tablespoons olive oil

For the Filling

  • Zest and juice of 4 lemons
  • 5 eggs, yolks and whites separated
  • 1/2 teaspoon vanilla essence
  • 1 cup sugar
  • 4 tablespoons coconut oil

Instructions

For the Crust

  1. Grease a 9 1/2 inch tart tin with coconut oil.
  2. Mix the flour, sugar, and salt in a food processor until combined.
  3. Add the coconut oil, egg, zest, and shredded coconut. Pulse until the mixture has a bread-crumb-like consistency.
  4. Slowly add the olive oil and pulse until the mixture forms a short, rough dough.
  5. Press the dough into the tin, making sure the sides are sturdy.
  6. Prick the bottom of the crust with a fork, then freeze for around 45 mins.
  7. Preheat the oven to 400°F
  8. Bake for 10-12 minutes, until the tart crust is golden brown and fills the room with a delicious smell. Cool to room temperature.

For the Filling

  1. Put the egg yolks and sugar in a heatproof bowl. Whisk well until the mixture becomes thick, pale, and fluffy. Place the bowl over a pan of simmering water (double boiler/bain marie method).
  2. Add the vanilla, lemon juice, and zest and whisk well.
  3. Continue whisking until the mixture starts to thicken. As soon as it starts to thicken, slowly add the egg whites, whisking all the time to prevent the eggs from scrambling.
  4. Keep the pot simmering and continue whisking until the mixture has thickened into a custard-like consistency. It should be thick enough to coat the back of a spoon. Remove from the heat and set aside.

To Assemble

  1. Once the crust is totally cool, add the lemon curd filling.
  2. Place the tart in the fridge for at least 3 hours before serving.
  3. Serve with raspberries and whipped cream!