2cups(500grams)plant milk of choice(we use soy milk)
½cup(100grams)sugar
½cup(60grams)cornstarch
⅛teaspoonturmeric powder
1lemonthe peel
⅓cup(80grams)lemon juice(keep it out if you don't like tangy flavors)
TART CRUST
Preheat the oven to 350°F or 180°C. Brush sides and bottom of tart pan with oil, then line the bottom with parchment paper.
In a bowl, mix flour with salt and bakingpowder.
In a separate bowl, add gratedlemonzest, water, oil, and sugar. Mix well with a spatula.
Add the flourmixture to the wet ingredients and mix with the same spatula until just combined.Now compact the dough with your hands until it comes together, without working it much or kneading it.
Transferdough onto the tartpan and flatten it with the palm of your hands to cover bottom and sides.
Trim excess dough, if any, then pierce bottom and sides with a fork.
Bake the pie empty at 350°F or 180°C for 18-20 minutes or until slightly golden. In the meantime, prep the filling.
LEMON CURD FILLING
To a sauce pan, off the heat, add milk, sugar, cornstarch, lemonpeel (not the grated zest), and turmeric. Whisk until there are no lumps.
Bring to a simmer on medium heat while whisking until the liquid becomes a thick and smooth custard.Turn heat off, add the lemon juice, and remove the lemon peel. Keep whisking for a minute.
FOR A SOFT-CRUST LEMON TART WITH FIRM FILLING
Fill the crust with the lemon curd and spread it evenly with a spoon. Bake for 5 more minutes at 350°F or 180°C, then take it out and let it cool down for at least 1 hour before serving.Top with berries and thin lemon slices.
FOR A CRUNCHY-CRUST LEMON TART WITH CREAMY FILLING
Let crust cool down completely, then shortly before serving, fill the crust with the cooled down lemon curd.Spread it out with the back of a spoon, and top with fresh fruits and berries or withleftover crust baked intobiscuits. You can serveimmediately or let cool down for 30 minutes.