Eosinophilic Esophagitis Friendly Vegan Lemon Tart
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup powdered sugar
- ¼ tsp salt
- ½ cup vegan butter, cold and cut into small cubes
- 2–3 tbsp ice water
For the filling
- 1 tbsp lemon zest (from about 2 lemons)
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup organic cane sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 2 tbsp vegan butter
- 1 tsp turmeric powder (optional)
For serving
- powdered sugar, for dusting (optional)
- fresh lemon slices or zest, for garnish (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed vegan butter and use your fingertips to work it into the flour until the mixture resembles coarse, pea-sized crumbs.
- 2
Add ice water 1 tablespoon at a time, mixing with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, aiming for an even thickness of about 1/4 inch throughout.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!