Lemon Tart

Decorate this luscious tart by using a stencil to create a beautiful pattern, and then accent with the berries.

Serves: 10Hands-on: 15 minutesTotal: 55 minutesDifficulty: Medium

Serves: 10


  • 8 oz. silken tofu, drained and patted dry
  • 1 1⁄4 cups sugar
  • 2⁄3 cup fresh lemon juice
  • 4 Tbsp. cornstarch
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. grated lemon zest
  • 1 unbaked vegan pie or pastry dough pressed into a 9-inch tart pan
  • 1⁄3 cup confectioners' sugar
  • 1⁄4 cup raspberries
  • 1⁄4 cup blueberries
  • Zest of 1 large lemon in long strands


  • Preheat oven to 350°F.
  • Blend tofu in a food processor until smooth. Add 1 1⁄4 cups sugar, lemon juice, cornstarch, and flour. Continue to process until blended. Stir in the lemon zest. Pour mixture evenly over the crust.
  • Bake at 350°F for 35 to 40 minutes, until filling is set and lightly browned. Cool completely and sift powdered sugar over the top. Decorate with fresh berries and lemon zest.