This lemon tart is my new favorite dessert. We devoured the whole thing in one night, and since then, I have been craving a few spoonfuls of the lemon curd after every meal. This also happens to be the perfect dinner party dessert. Elegant, delicate, and bursting with sweet-tart lemon flavor, it will impress your guests and leave them asking for seconds (everyone at our dinner did, at least!). The crust is versatile, vegan, lemon-scented, and also incredibly easy to make. The lemon curd is time intensive to prepare, but on the plus side, you’ll get a great arm workout with all the whisking. If you make the recipe in advance, make sure you refrigerate the tart until about an hour or two before serving
- 8 Tbsp. coconut oil, melted and slightly cooled
- Rind of 1 lemon (thoroughly washed and dried, preferably organic)
- ¼ tsp. pure vanilla extract
- ⅛ tsp. pure almond extract
- ¼ cup confectioners sugar
- Pinch of salt
- 1¼ cup + 1 Tbsp. all purpose flour
- Lemon curd [see recipe above and below - use all lemon curd you make]*
- Preheat oven to 350 degrees F.
- Grease the tart pan bottom and sides lightly with coconut oil.
- In a medium-sized bowl, stir together coconut oil, lemon rind, vanilla extract, almond extract, confectioners sugar, and a pinch of salt until well blended.
- Add the flour ¼ cup at a time, until the flour is well mixed and a soft dough forms. It should be pliable and soft, but not sticky.
- Place the mound of dough in the center of a tart pan, and press the dough firmly with your fingers until it is spread in an even layer on the bottom and up the sides of the pan. It will be thin.
- Bake the tart dough for 12 - 16 minutes, or until very light golden brown. Remove from the oven, and place on a rack to cool completely.
- Once the tart shell has cooled, use a spatula to spread on the cooled lemon curd [see recipe link above and below] in an even layer. Before serving, dust with powdered sugar and cut into thin slices.
*Dairy-free lemon curd recipe
Dairy-free lemon tart recipe adapted from Patricia Wells’ “Lemon Lover’s Tart” in her cookbook At Home in Provence.