Wednesday, September 15, 2010

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



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


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


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.


  1. I have been on a sugar diet for 18 years now. When my father was diagnosed with diabetis, I eliminated white refined sugar from my diet. I use Stevia or splenda but my desires to eat this super desirerous tart is tooooo tempting...its delicioso looking and I bet it tasted fantastico!!!!

    if I try this I will use splenda in it. YUM!!!!

  2. WOW this sounds so easy! love the garnish:) its a nice touch.i didnt know that you ate only vegan sugar! i feel guilty because i should have been doing that from the beginning, i didnt know how true it was about sugar and the bone char etc. i didnt quite believe it? anyway, this is a great looking dessert

  3. yum! i love anything lemon..sounds like a great dessert to end summer with!

  4. I love a good lemon tart. Can you taste the tofu?

  5. Hi, everyone!

    Millie, That's amazing that you've done without sugar for 18 years! Very impressive. I hope your father is doing well.

    Michelle, yes, bone-bleached sugar is yucky. I always use vegan ingredients in my recipes, even if I don't specify.

    Jacklyn, thanks, it was yummy. I love lemon foods too.

    Andrea, you can't taste the tofu. It just adds a nice, creamy texture. Good question, though.

  6. marinated Spanish green bananas are not sweet make this dish they have to be green.oxoxoxo Hope your diet is doing great.

  7. Yum, this sounds great! I've never made a tart, but I think I may need to change that and try this one out. I love that you used the grapefruit leaf as a garnish! The tart looks so perfect! :o)

  8. Your tart is beautiful! I love the sneaky grapefruit leaf garnish. I love lemony desserts. Thanks for the recipe.

  9. Hi, Michelle, this one is very easy. Let me know if you try it. :-)

    Rose, thank you! I was thinking of you when I used natural light in the photograph - hopefully that helped bring out its "beauty." :-)

  10. Your tart so beautiful! My mom loves anything with lemons in it, so I'm thinking this is the perfect birthday 'cake' for her. :)

    PS. I'm still a little jealous of your grapefruit tree (in a good way, of course!). ;) I guess the positive thing about the climate change is that maybe one day we can grow them up here, too (though probably not in my lifetime).

  11. I love lemon desserts, I will put this on the ever expanding list of recipes to try.

  12. Seglare, what pressure! A birthday dessert - I hope she likes it! :-)

    S.V., I'm always so nervous when you try one of my recipes because you're so brutally honest, which is good, by the way. If you make it, let me know...