Sicilian Lemon Tart

1 hour 40 minutes



This vegan Lemon Tart is a hit with all our family and friends and uses the same cooking techniques as its Michelin stared parentage.

Sicilian Lemon Tart


For the Pastry Case

Sift the flour and sugar and add to your food processor with your diced butter

Gently mix on low or pulse until you have a soft dough

Add a touch of plant milk to bring it together

Wrap in clingfilm and refrigerate for 30 minutes

Grease your flan dish with little vegan butter.

Roll your pastry out thin enough to cover the flan dish and gently push it into the edges.

Place back in the fridge and allow to rest for 10 minutes.

Trim off any excess pastry from the edges with a sharp knife.

To blind bake your pastry case line with foil ensuring you press it into the edge.

Fill with baking beans or other

Bake for 35 minutes at 150C

Gently remove the foil and baking beans and allow your case to cool and dry for 10 minutes

For the filling

heat the oven to 200C

slice your butter into 8 and place back in the fridge

Put the lemon zest, lemon juice, caster sugar and liquid egg replacement in a small heavy bottomed pan on a low heat.

Stir continually until the mixture is hot but not boiling

Add the butter one slice at a time until it is all combined, then reduce the heat to low

Mix the cornflour and cream together then add a little water if the mixture is too dry

Whisk the cornflour mixture into the pan and allow it to thicken

If the mixture is too tart you can add a little more castor sugar

Remove from the heat and continue to whisk until the mixture has started to cool

Pour the filling into the pastry case and place in the oven for 5-7 minutes or until starts to bubble.

Remove and allow to cool

chill in the fridge for 1 hour before serving.

Serve with ice cream or vegan cream.


For the pastry case

300g plain flour

200g chilled vegan butter

100g caster sugar

Touch of plant milk to bring it together if needed

24cm loose bottom flan dish

Baking beans, dried chickpeas or dry rice (for blind baking)

For the filling

zest from 3 ripe lemons

Juice from 5 ripe lemons

360g crackd or other liquid egg replacement

200g caster sugar

175g chilled vegan butter

4Tbsp cornflour

4Tbsp vegan cream