Name: No-Bake Lemon Tart
Yield: 4 servings
Ingredients: For the base; 1 1/4 cups almond meal; 1/3 cup desiccated coconut; 3 tablespoons coconut oil; Zest from 1 lemon; For the filling; 2 2/3 cups filtered water; 1 tablespoon agar agar powder; 1/3 cup arrowroot flour/starch; 5 medium-sized lemons, juiced; Pinch turmeric; 2/3 cup maple syrup; 1/2 cup coconut milk

Servings: 4 Personen

For the base
1 1/4 cups almond meal
1/3 cup desiccated coconut
3 tablespoons coconut oil
Zest from 1 lemon
For the filling
2 2/3 cups filtered water
1 tablespoon agar agar powder
1/3 cup arrowroot flour/starch
5 medium-sized lemons, juiced
Pinch turmeric
2/3 cup maple syrup
1/2 cup coconut milk

1
Mix all the base ingredients together in a bowl until coconut oil is evenly mixed through. Spread out in a lined tin or dish and refrigerate until needed.
2
Whisk arrowroot into lemon juice then add turmeric, maple and coconut milk and continue to whisk until combined. Set aside.
3
Add the agar agar to the filtered water and gently heat, stirring until agar is dissolved. Once you have reached this point, add the lemon-arrowroot mix and whisk continuously over a medium heat. After about 8 minutes, it should start to hold together. If it doesn't, keep it over the heat a little longer.
4
Pour the lemon mix on top of the base and return the dish to the refrigerator for 1-2 hours until set. When set, slice and plate. Serve on its own or with a scoop of vanilla or coconut-flavoured ice cream.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

No-Bake Lemon Tart

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