When your buddy has a sweet tooth and used to eat homemade real buttery and sugary lemon curd straight from the jar every week-end at his mum’s place 🙂 ….. you have to find the perfect healthy lemon curd recipe to get him addicted to yours 🙂

I have tried many variations, but I think this one is among the best, especially to be used in a pie.

Would love to hear your thoughts if you try it.

Recipe link below, enjoy !

Lemon curd vegan tart to die for !

I think I had never eaten lemon tarts before I met my husband.

Then I tried his mum recipe…. and I must say it is a killer 🙂

She even brings a full jar of lemon curd each time she comes to Singapore !!

But after a few bites I always feel it is far too sweet and it has a buttery aftertaste I don’t like anymore, eating mostly vegan 🙂

So I have been working hard to try lemon curds “substitues”. Actually I don’t like this word, as I feel we should not try to mimick non vegan food in plant based dishes…. Rather work around flavors and textures that we like, to create the same kind of balance we have in the “traditional” dish, but the vegan way.

This time, I believe I made it really right.  The comment “to die for” comes straight from my buddy, who is so picky with lemon tarts as I said.

The dough is super crusty and not so sweet (you can always increase the sweetener if you have a sweeter taste)  and the vegan lemon curd texture is both creamy and firm, with the lemon acidity tamed by the coconut milk and maple syrup. Even though I used coconut milk it does not taste like a coconut dessert but really like a lemon curd.

THIS RECIPE IS

• Vegan
• Gluten free
• Fresh and sweet
• Easy
• A real treat

INGREDIENTS

Crust

• 1 1/2 cups GF oat flour
• 1 1/2 cups almond meal
• 1/4 cup coconut butter
• A few tbsp of water
• 1 tbsp coconut sugar (up to 3 if you like a sweet crust)
• 1/8 tsp sea salt

Lemon curd

• 1 cup lemon juice
• 2 organic lemon zests
• 2 cups coconut milk
• 4 tbsp corn starch
• 1/2 cup mapple syrup
• 4 tbsp coconut oil

DIRECTIONS

First prepare the crust:

1. Preheat the oven to 175 C  fan forced
2. Put all the dry ingredients in your high speed blender and combine. Then add the coconut butter gradually and combine to get a dough consistency.
3. If you don’t have a proper dough add a few tbsp of ice water, one by one, until you get the proper texture and can form a ball.
4. Lightly grease your tin and put it in the oven for 15 to 20 min after you have made holes with a fork to prevent it from swelling.
5. Get it out and let it cool down while you prepare the curd.

Lemon curd:

1. Blend the lemon juice with the corn starch using a wisk to ensure it is totally mixed.
2. Put it in a pot on low heat for 1 min.
3. Add the mapple syrup, coconut oil and lemon zest and increase the heat to medium.
4. Wisk continuously until it thickens, then add the coconut milk and continue risking until it becomes thick again and get the curd texture.
5. Transfer in a glass container to get it cooler and after 30 min transfer it in your crust.
6. Add whatever you like on top to enhance the look of your tart, and to bring additional texture and flavour. I love the visual contrast of strawberries, but dried citrus or blueberries would also be nice. You can also top with a little apple syrup as the curd is not over sweet.