Lemon Tart

Name: Lemon Tart
Total time: 55 min
Ingredients: 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

Shop Ingredients

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

Ingredients

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

Directions

Step 1
Preheat oven to 350°F.
Step 2
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.
Step 3
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.