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When life gives you lemons, make a no bake Vegan Lemon Tart! 🍋 by @naturallyzuzu
No bake Lemon Tart 🍋
For the crust
1 package of Biscoff cookies (about 15-20 pieces) or same amount of vegan vanilla wafers
2 tbsp of coconut oil
For the filling:
1 can of coconut milk or cream
3/4 cup of sugar
Juice from 5 med size lemons
Zest from 2 lemons
1 tsp vanilla extract
2 tbsp of corn starch (add 1 tbsp more for a thicker custard)
1 tsp turmeric. I used @suncorefoods green circumin turmeric powder.
Method:
In a food processor, grind the wafers. Add the melted coconut oil. Transfer the crust mixture into a lined 9 inch (24 cm) tart pan and press down firmly around the edges and bottom. Put the crust in the freezer meanwhile.
Let’s make the filling now.
In a med saucepan, bring the coconut cream to boil stirring it frequently. Add the sugar, lemon juice, zest, turmeric, vanilla extract, Keep stirring over a low heat.
In a separate bowl, Mix 2 tablespoons of potato starch with 1/3 cup of coconut milk or soy milk, mix well to get rid off any lumps. Add the mixture slowly the filling mix in a saucepan, keep stirring to avoid lumps for 3 min until custard thickens. Remove from the heat. Pour the filling into the crust. Distribute the filling evenly. Put the tart in a flat surface in the fridge for at least 3 hours to set. Decorate your tart with sliced lemons, blueberries and more lemon zest. Enjoy!
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