Rye Free Vegan Lemon Tart

Total time2 hr 55 min

Prep time25 min

Cook time30 min

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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.

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