Georgia Irwin makes the perfect lemon tart dessert

• Prep time: 45 minutes
• Set time: 4+ hours or overnight

Though a raw lemon tart was my first vegan recipe, this lemon tart is the one I’m most proud of. This is normally a dessert made with non-vegan items, so finding alternatives that fit my ethical code was challenging. To taste the lemon curd as I remember it has been a huge achievement.

INGREDIENTS

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• 250 g sweet biscuit (I use digestives)
• 125 g (½ cup) melted vegan butter
• 220 g (1 cup) caster sugar
• 250 ml (1 cup) coconut cream (the thick section only)
• 60 ml (¼ cup) fresh lemon juice
• 2–4 g (1–2 tsp) lemon zest
• 20 g (2 tbsp) custard powder
• 30 g (3 tbsp) cornflour
• 80 g (⅓ cup) vegan butter (block butter is best)

OPTIONAL

• 2 g (1 tsp) agar agar powder (Makes the tart set with a jelly texture, rather than creamy. Great for serving in warmer weather)

METHOD

1. Grease and line a 20 or 24 cm tart tin with a removable base.
2. Crush or blend the biscuits for the tart base using a food processor or blender.
3. Add the melted butter to the crushed biscuits and mix until combined. Push the mixture into a tart tin pressing it evenly onto the base and sides. Set aside in a cool place.
4. Place all the remaining ingredients (except the vegan butter) into a saucepan and place on the stove on medium heat. Whisk until well combined, removing any lumps.
5. Continue to whisk on the stove until the mixture starts to thicken. Be patient with this part; you may be whisking for 15–20 minutes (cornflour needs to heat above 70 degrees C to thicken). When thick and creamy remove from the heat.
6. Whisk in the vegan butter while the mixture is still warm.
7. Pour into the biscuit base and refrigerate for 4+ hours or overnight until set.
8. Remove the tart from the tart tin and slice. If your tart still feels soft, keep it refrigerated for a few more hours until fully set.
9. This tart will last for 4–5 days in the fridge.