In recent weeks, while searching for specific recipes, I have repeatedly come across the vegan section of the She Knows website. Not only that, but every recipe I’ve tried out has turned out fantastic. So when I had some free time one evening, did some browsing, and came across the recipe for lemon curd, I took it as a sign.
Now normally, I bookmark things that look interesting, and it can takes ages for me to actually try them. Not so in this case. It was a couple days before M’s birthday, and so I figured lemon tarts would be a perfect snack for the quintessentially German Kaffee & Kuchen get-together planned with his parents on the day of.
I made the recipe exactly as it says, although it was still too tart when finished, so I definitely added a lot of white sugar (which the recipe doesn’t call for). I suppose it’s a matter of taste, but I think sweetener was a necessity, particularly when dealing with fresh lemons… maybe it’s different with artificial lemon stuff.
Anyway, I used my normal pie crust recipe and instead of making one pie, did little personal tarts, baked in a muffin pan. It makes the equivalent of one pie, but for the tarts I made, it equaled 24 of them.
Directions:
-Whisk 1/2 cup agave nectar, 1/4 cup cornstarch, 1 pinch sea salt, lemon zest, and juice of 5 lemons together over medium heat.
-Stir until it takes on a pudding-like consistency, then add in 2 tablespoons coconut oil and 2 teaspoons vanilla extract.
-Transfer to a bowl, cover, and refrigerator overnight so it can set.
-Make dough, roll out, and shape accordingly. Then bake the pie crust on its own.
-Remove tart crusts and let cool. Then add filling and serve, or keep up to a week in the refrigerator.
