Lemon Tart

Sour is great – and delicious! As a wonderfully refreshing dessert, it offers moments of blissful enjoyment, especially in the summer months.

Lemon Tart


Shortbread Dough:
140 g vegetable margarine
75 g icing sugar
1 pinch salt
1 egg
200 g flour
50 g ground almonds

Lemon Cream:
1,2 dl Dream Rice Vanilla Organic
30 g corn starch
juice of 2 lemons
grated zest of 1 lemon
120 g cane sugar
100 g of vegetable margarine
4 eggs

Candied lemon peel:
½ lemon
½ cup water
50 g sugar

1. Preheat the oven to 170 °C. Using a food processor fitted with a blade attachment, process the margarine, icing sugar and salt until the mixture is almost white. Add the egg and process until the mixture becomes frothy. Stir the flour and almond powder into the egg mixture. Process until the dough comes together and forms a ball. Place this ball in a bowl and cover with a plastic wrap. Grease a pie dish (26 cm). Roll out the dough and place it in the pie dish. Cover and let it cool at least for 1 hour.

2. Line the tart with parchment paper and fill it with dried beans. Bake blind for 20 to 25 minutes. Note: the sides should not turn too brown. Remove beans and parchment paper. Let cool on a rack.

3. Lemon Cream: bring plant based drink with cornstarch to a boil. Stir constantly with a whisk until the mixture thickens. Reduce the heat and simmer gently for 1 more minute. Set aside. Warm the lemon juice with the zest, sugar and margarine until the sugar and margarine are melted. Add the eggs to this mixture and stir well. Then add the plant based drink and cornstarch stirring constantly with a whisk until the mixture thickens. Pour the lemon cream over the pie crust. Set aside to cool for at least 1 hour. Candied lemon peel: cut thin strips of lemon peel using a mandolin. Heat the water and sugar in a small saucepan until it forms a light syrup. Add the strips of lemon peel to the syrup and let it warm up for a few minutes. Swirl the pan to make sure that all of the peels get with the syrup. Set aside. Garnish with the candied lemon strips.


Serves 8
Preparation: 20 min
Rest time: 1 + 1 hour
Cooking time: 35 min