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Author Notes: Lemons have always been my favourite. Mum said when I was little, I once bit into a lemon like an apple. Maybe that’s what started it all.
The humble lemon tart is something I never thought I would eat again with the eggs involved (not to mention the dairy and sugar) but then I discovered agar agar and wondered if it could just happen for me.
Turns out it could. I started experimenting and here we are with a delicious lemon tart. The lemon component was the easy part. What I really struggled with was a complimentary base that wouldn’t overpower the delicate lemon. It didn’t need a raw cake base, it needed more of a shortbread-type base.
This no-bake lemon tart is incredibly easy to make. It takes about 10 minutes to prep and needs 1-2 hours in the fridge to set. I don’t know why I don’t make it more frequently. —Alannah | Kale Mary
Makes 9 large slices or 12 smaller slices
For the base
- 1 1/4 cups almond meal
- 1/3 cup desiccated coconut
- 3 tablespoons coconut oil
- Zest from 1 lemon
For the filling
- 2 2/3 cups filtered water
- 1 tablespoon agar agar powder
- 1/3 cup arrowroot flour/starch
- 5 medium-sized lemons, juiced
- Pinch turmeric
- 2/3 cup maple syrup
- 1/2 cup coconut milk
- Mix all the base ingredients together in a bowl until coconut oil is evenly mixed through. Spread out in a lined tin or dish and refrigerate until needed.
- Whisk arrowroot into lemon juice then add turmeric, maple and coconut milk and continue to whisk until combined. Set aside.
- Add the agar agar to the filtered water and gently heat, stirring until agar is dissolved. Once you have reached this point, add the lemon-arrowroot mix and whisk continuously over a medium heat. After about 8 minutes, it should start to hold together. If it doesn’t, keep it over the heat a little longer.
- Pour the lemon mix on top of the base and return the dish to the refrigerator for 1-2 hours until set. When set, slice and plate. Serve on its own or with a scoop of vanilla or coconut-flavoured ice cream.