3/7 Meyer Lemon Tart

Category: Recipes, Vegan Challenge

Meyer Lemons must be the most magical little citrus bursts on the planet.  Ever since we first met, I’ve been enchanted, delighted and surprised by their sweety-tart, lemony-orange exuberance.  They provide a brilliant lemon flavor in essence of mandarin orange without the acidity.  They can be used in any recipe that calls for lemons and anything else that inspires you.  In short, I’m in love.

Photo By: S. Duquet

Because I’m an avid Meyer lemon enthusiast and their short season in which they are abundant makes me gather every bag I can find, I am cooking or baking with them whenever I can.  The season begins in warmer climes in November and with good fortune extends into March.  So, the clock is ticking on their ripe and ready availability. To celebrate them with appropriate adoration, I decided to introduce them into a dessert that I crave, lemon tarts.  These are wonderfully sweet, tart, moist and firm, the perfect way to enjoy Meyer lemons after a tasty meal, or for breakfast, who’s watching anyway?

Meyer Lemon Tart

By: S. Duquet

Modified from the Lemon Bar recipe from The Joy of Vegan Baking by: Colleen Patrick-Goudreau

Crust Ingredients:

1/2 cup non-dairy butter (I used Earth Balance at room temperature)
1/4 cup confectioners’ sugar
1/2 cup unbleached all-purpose flour
1/2 C coconut flour

Photo By: S. Duquet

Filling Ingredients:

1/2 cup silken tofu (soft or firm)
1 cup granulated sugar
Zest from 3 Meyer lemons
1/3 cup fresh lemon juice (2 to 3 lemons)
2 Tbsp unbleached all-purpose flour
2 tablespoons cornstarch
Confectioners’ sugar, sifted

Make It Happen

~Preheat the oven to 350 degrees
~Grease a 9 inch pie plate with cooking spray and sprinkle with just a light dusting of coconut flour
~To make the crust, cream the butter and confectioners’ sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together
~Press the crust mixture into the bottom of your prepared pan and bake for about 15 minutes, or until lightly browned
~Remove crust from the oven and place on a wire rack to cool while you make the filling
~To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute
~Add the granulated sugar to the tofu, and blend until nice and smooth
~Blend in the lemon zest, lemon juice, flour, and cornstarch
~Pour the filling over the baked shortbread crust and bake for 30 minutes, or until the filling is set
~Remove from the oven and place on a wire rack to cool – if the filling isn’t completely set, it will set as it cools
~Dust with the sifted confectioners’ sugar right before serving

Have a delicious day

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March 7th, 2012
1 comment so far

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  1. nik Says:
    March 16th, 2012 at 12:18 pm

    Oh this is one my non-vegan family members would love…just perfect for a Vegan Vernal Equinox celebration too! Can you imagine living in a place like Sonoma County where you can get these beauties fresh from the organic farmer’s markets?
    Thanks so much for sharing another gorgeous creation! You both are SOOOO creative, do you realize that? Not many have your gift in the kitchen! :)