Ah, lemon tart! A summer dessert like no other, lemon tart ticks all the boxes: both sweet and just tart enough, a rich and creamy texture for the lemon cream married to the slightly crunchy pastry, it delights both the sweet tooth and the lover of more refreshing desserts.
By the way, the recipe we are sharing with you today is one of the first recipes we created. The bakery is called Citron confit after all!
We offered lemon tarts in our online store for a while, but unfortunately, they often arrived broken at customers' homes since it is still a fragile product and the handling of the boxes during transport is not always gentle...
So we decided to remove them from the store, but to finally share the recipe with you so that you can make, in the comfort of your own home, this tasty pie, without eggs, dairy products or gluten. A safe delight!
This recipe features our homemade breadcrumbs , which can be used in all types of recipes, whether it's a lemon tart base or to bind a veggie burger !
Ingredients
For the tart base
- 1 cup of our famous gluten-free breadcrumbs
- 1/2 teaspoon xanthan gum
- 1/4 cup sugar or brown sugar
- 1 pinch of salt
- 1/4 cup coconut oil or margarine
For the lemon preparation
- 1/2 can of coconut cream (equivalent to about 200g)
- 1/2 cup fresh lemon juice (you can adjust slightly if you like a sweeter tart)
- 1/3 cup coconut oil
- 2/3 cup sugar
- 1 1/2 tablespoons tapioca starch
- 1/2 teaspoon agar agar
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemon zest
Preparation
- Preheat oven to 350ºF.
- In a bowl, mix the dry ingredients for the lemon tart base.
- Add coconut oil (or margarine). Mix well.
- Using your fingers, spread the pie crust mixture into a previously oiled pie plate. Press down with your fingers to obtain a well-packed mixture at the bottom of the plate and on the edges.
- Bake for 8 minutes or until pastry is lightly browned.
- Let cool for a few minutes and refrigerate for 45 minutes to 1 hour.
- Meanwhile, heat the coconut cream, lemon juice, coconut oil and sugar in a saucepan.
- Once the mixture is well combined, add the rest of the ingredients.
- Bring to a boil and let simmer, over medium heat, for a few minutes.
- Pour the lemon mixture into the tart base and refrigerate for at least 2 to 3 hours.
- Remove the tart from the refrigerator about 30 minutes before serving to allow it to cool.
- Garnish with fresh fruit or why not, a drizzle of dark chocolate, and enjoy!
Since lemon tart requires time in the refrigerator for the lemon mixture to set, you can make your tart the day before so it's perfect to serve to your family or guests.
If you want to top your pie with a meringue (whipped egg white) without eggs, there are several recipes on the web using aquafaba, which is the liquid found in canned legumes. Although all canned legumes are filled with aquafaba, most recipes will favor the use of chickpeas.
If you try our gluten-free and egg-free lemon tart recipe, share the result on social media! We love to see your creations. Don't forget to tag us on Facebook and Instagram and use #citronconquis.