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
- Grease a 9 1/2 inch tart tin with coconut oil.
- Mix the flour, sugar, and salt in a food processor until combined.
- Add the coconut oil, egg, zest, and shredded coconut. Pulse until the mixture has a bread-crumb-like consistency.
- Slowly add the olive oil and pulse until the mixture forms a short, rough dough.
- Press the dough into the tin, making sure the sides are sturdy.
- Prick the bottom of the crust with a fork, then freeze for around 45 mins.
- Preheat the oven to 400°F
- 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
- 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).
- Add the vanilla, lemon juice, and zest and whisk well.
- 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.
- 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
- Once the crust is totally cool, add the lemon curd filling.
- Place the tart in the fridge for at least 3 hours before serving.
- Serve with raspberries and whipped cream!