Eggless Lemon Tart
A tangy, refreshing lemon tart made with eggless lemon curd and cookie crumb crust.
Ingredients
For the cookie crumb crust
- 2 cups cookie crumbs
- 4 tbsp sugar
- 8 tbsp melted butter
For the eggless lemon curd
- ½ cup fine sugar
- 1½ tbsp corn starch
- zest of 1 lemon
- ¾ cup lemon juice
- 1 cup thick coconut milk
- ¼ tsp turmeric powder
- 2 tsp agar - agar flakes
Instructions
To make the cookie crumb crust
- Add cookie crumb and sugar to a mixing bowl and mix well.
- Add melted butter and mix well with the cookie crumbs.
- Line a springform pan with parchment paper and press the cookie crumb mixture to the base and the sides of the pan. Pre-heat an oven at 180°C and bake the crust for 5-10 minutes. Let it cool completely before filling it.
To prepare the lemon curd
- Soak the agar-agar flakes in some water.
- In a sauce pan, add the sugar, corn starch, lemon zest and turmeric powder.
- Add lemon juice and coconut milk and mix until it is lump-free.
- Whisk until it boils and starts thickening.
- Add the soaked agar-agar flakes to the lemon curd. Whisk for a minute and remove from heat. Pour the lemon curd into the baked crust and set in the refrigerator to set.
- Top the tart with fresh fruits, whipped cream, icing sugar or anything of your choice. Slice and serve chilled.
Notes
- Depending on the cookie you use, add butter because some cookies tend to absorb it. So, add as necessary.
- Baking the crust for 5 minutes will give a more crispy crust.
- You can even replace the cookie crumb crust with a pie crust.
- If you are making a tart crust, then add coconut oil instead of butter to make it vegan.
- If you are using agar-agar powder, then add 1.5 tsp.
- Depending on the form of agar-agar, add as needed.
- While making the lemon curd, whisk continuously to avoid lumps and burning at the bottom of the pan.
- Before pouring the lemon curd, make sure the crust is cooled completely.
- Before decorating the tart, refrigerate it and make sure the curd is set.