Lemony Lemon Tart

This was a nice little dessert I made this last weekend. It's got a nice lemon taste, so if you like lemons, you'll like this. By the way, this fits into the Feingold plan, if you're keeping track.

Lemony Lemon Tart (I'm cheating by using a leaf from our grapefruit tree as a garnish.)

This is how it looks when you weigh down your crust with beans before pre-baking it. Make sure you crinkle the wax paper first, so it lays down easier.

A wedge of Lemony Lemon Tart. See the sneaky grapefruit leaf again!

Lemony Lemon Tart

Ingredients:

Crust:

1 cup flour
A good pinch of salt
2 1/2 Tbs. vegan or raw sugar
6 Tbs. of chilled vegan margarine, cubed or coarsely chopped
1 1/2 tsp. EnerG Egg Replacer
4 Tbs. cold water
1 extra Tbs. water

Filling:

1 pkg. Mori-Nu tofu, soft silken
2/3 cup soy milk
1 cup vegan or raw sugar
2 Tbs. dried lemon peel
3 Tbs. lemon juice

Directions:

For the crust: Have a 9-inch loose-based tart pan ready. In a food processor put the flour, salt and sugar. Process until mixed. Add the margarine and process again until mixture is crumbly. In a small bowl, whisk together the Egg Replacer and the four tablespoons of water. Remove the feed tube cap and, with the machine running, pour in the water mixture. The dough should clump up into a ball in about a minute. Turn the machine off. Pat the dough into a disk shape, wrap it in wax paper and chill for 30 minutes. Unwrap the dough and reserve the wax paper. On a lightly floured surface, roll out your dough to about eleven inches in diameter (mine is never perfect); you can sprinkle a bit of flour on top of the crust, so the rolling pin doesn't stick. Gently fold in half and unroll into your tart pan. Use your rolling pin to roll across the top of the pan to release any extra dough. Use any extra dough to fill in gaps in your crust. Prick the bottom of the crust several times with a fork, and chill for another 15 minutes. Preheat the oven to 375 degrees. Take the chilled tart pan and dough out of the refrigerator. Spread out the used wax paper over the dough, making sure the bottom is completely covered. Open a one-pound bag of dried beans, and pour the beans over the wax paper. Spread the beans out so are they are in every nook and cranny of the covered dough. Bake for 20 minutes. Bring out and carefully lift the wax paper with the beans and put in a bowl - you can use these for a later dish. Brush on the remaining tablespoon of water on the bottom of the crust. Turn off oven, and let the crust completely cool.

For the filling: Preheat oven to 350 degrees. Process all the filling ingredients in the food processor for at least a minute, until smooth. Pour into cooled crust. Bake for 30 minutes. The filling will be slightly jiggly when removed from the oven. Let completely cool, then chill in the refrigerator for at least two hours to finish setting. Unmold the tart before serving. Feeds five hungry vegans for a couple of days.