Vegan Zesty Lemon Tart

Vegan Zesty Lemon Tart

Made with Let's Do Organic Sweetened Condensed Coconut Milk by @veggieworldrecipes

This tangy lemon tart is refreshing, made with better-for-you ingredients, and totally vegan and dairy free!

It's made ultra creamy, luscious, and dairy-free with Let’s Do Organic Sweetened Condensed Coconut Milk and Native Forest Organic Simple Coconut Milk.

The zing of fresh lemon filling meets a delicate crust for a delightfully refreshing dessert.

It's sweet, tangy, summery and perfect for any occasion!

Grab the recipe below.

Ingredients: ⁠ Notes:
  • Chill the can of coconut milk overnight. In the morning, scoop out the solid part that has formed at the top and measure out 1 cup.⁠
  • Soak the cashews overnight in water before making the recipe. You can also soak in boiling water for 1 hour if you forget to do this overnight.⁠
  1. Using a fork, poke a few holes into the bottom of the frozen store-bought pie crust. Bake the pie crust in the oven for 10-12 minutes at 350*F/ 175*C.⁠
  2. To a food processor, add the coconut cream, cashews, sweetened condensed milk, lemon juice, zest, turmeric, vanilla, and salt. Blend until smooth & creamy.⁠
  3. Transfer the filling to a saucepan and turn on the heat to low-medium. Add the cornstarch and whisk it up to break up any clumps. Stir constantly for a few minutes, until the filling starts to thicken just a bit. Remove from heat.⁠
  4. Transfer the pie filling to the pie crust. Refrigerate the pie overnight or for 6+ hours.⁠
  5. Top with homemade vegan meringue or coconut whipped cream.