Eggless Lemon Tart Recipe Highlights
When warmer weather comes around, you need a delicious dessert that is simple to create and is served cold, and my Easy Eggless Lemon Tart will be a perfect addition to your outdoor party or really any occasion! My family loves lemons. The fresh and zingy filling of my Eggless Lemon Tart is the perfect dessert flavor! The luscious egg-free lemon filling is poured in an eggless tart crust or even a graham cracker crust, and It’s super easy to toss together if you’re on a time crunch. Top the tart with whipped cream or eggless meringue and some fresh lemon slices for a breathtaking dessert. You can also top it with some berries to add some different colors and flavors—either way, you’ll have a lovely and delicious tart to serve.
One Eggless Tart CrustUnflavored Gelatin Powder: You can substitite for agar-agar for a vegetarian version. However, the texture might be slightly different. Gelatin can give a «creamy» texture whereas agar gives a firmer texture. Agar is much more powerful than gelatin. 1 teaspoon of agar powder is equivalent to 8 teaspoons of gelatin powder, so for this recipe, you will need about 1/4 to 1/2 teaspoons of agar-agar powder. Evaporated Milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. Heavy Cream: Make sure it has at least 35% of fat content.Sugar: Regular white granulated sugar o caster sugar.Lemons: You’ll need the zest and juice. Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
1 – Make the Tart Crust
To make the tart crust, follow the step in this recipe. Alternately you could use a store-bought or homemade graham cracker if you prefer.
2 – Make the Lemon Filling
First, combine the gelatin and the evaporated milk and let it set for 5 minutes. Then combine the heavy cream, sugar, lemon zest, lemon juice, and gelatin mixture in a large pot. Bring the mixture to a soft boil, over medium-low heat, and let it roll for a few minutes. Then remove the pot from the heat and whisk in the butter, vanilla, and salt. Strain the lemon filling through a fine-mesh sieve into a bowl or a large measure cup. Let it cool for 30 minutes or until just slightly warm.
3 – Assemble
Pour lemon mixture into the crust. Let it cool for about 10 minutes, then cover it.
4 – Chill
Place the covered tart in the refrigerator to chill for at least two hours, or until chilled through and set.
5 – Decorate & Enjoy!
Decorate your tart as your heart desires. I topped it with whipped cream and some lemon slices. Eggless Meringue and fresh berries would be lovely too! You can substitute gelatin for 1/4 – 1/2 teaspoon of agar agar powder. In that case, you don’t need to mix with the evaporated milk, just sprinkle over the liquids (step 2) and mix well until dissolved. A 9 – 10-inch tart pan works best for this recipe. You can make the tart crust a day or two in advance; just store it in an air-tight container until ready to use. If you are short of time, you can alternately use a store-bought or homemade graham cracker crust. Make sure to refrigerate your lemon tart for at least 2 hours before slicing.
FREEZE your tart well covered for up to two months. When you’re ready to eat your Eggless Lemon Tart, place it in the refrigerator overnight to thaw. I recommend waiting to add any toppings until just before you serve it.
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
