Like the sorbet of lemon tarts, this lightened up, gluten-free and vegan lemon tart is made without butter, oil, or coconut, and is FULL of refreshing lemon flavor! The no-bake filling rests on a gluten-free tart crust that's surprisingly easy to make. It's a healthy lemon dessert perfect for any occasion! Yield: one 11-inch tart*See the tart crust recipe for tips on scaling for other pan sizes.
In a blender or large food processor combine the tofu, lemon zest and juice, maple syrup, salt, and turmeric. Blend until smooth. Taste and add more zest or another spoonful of maple syrup if desired. Add the arrowroot and agar, and blend again.
Pour the mixture into a heavy-bottomed sauce pan over medium heat. Bring to a simmer, whisking almost constantly, and cook until thickened, about 5 minutes total. Once the mixture is bubbling you'll only need to cook it for another minute or so to activate the agar.
Immediately pour the filling into the baked crust, and refrigerate until cold, 2 to 3 hours. Slice and serve with fresh berries, vegan vanilla yogurt, or whipped topping.
Notes
Lemon JuiceFresh lemon juice tastes best, but it can be tricky to know how much juice you'll actually get from lemons. You'll likely need at least 5 or 6 lemons. Bottled pure lemon juice can serve as a backup if needed.Prep and PlanningThe crust can be prepared and baked a day in advance. Cover with plastic wrap and refrigerate overnight.If making this dessert for a party or event, for the best results I recommend assembling it the same day you plan to serve. Be sure to allow 2 to 3 hours for the tart to fully chill. Even though this crust holds up better than a traditional flour-based crust, it does eventually soften as the tart sits.StorageStore leftovers in the refrigerator for up to 4 days. I'm not sure yet whether the tart freezes well. If you try it let us know in the comments below.