Easy Eggless Lemon Tart

Ingredients Notes & Substitutions

Eggless Lemon Tart doesn’t require many ingredients, which is one of the best parts! Here’s a list of what you’ll need to gather (for a full list, scroll down to the recipe):

• One Eggless Tart Crust
• Unflavored 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.

STEP BY STEP RECIPE PHOTO TUTORIAL

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

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!

Storing & Freezing Instructions

STORE your Eggless Lemon Tart covered in the refrigerator for 3-4 days. 

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.