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EGGLESS LEMON TART


In my college days, I learnt the egg version of the Lemon Tart and was so intregred on knowing if there was an eggless verson of the tart.

But after studing and gathering information from here and there. I realised that there can be a egglesss recipe. So I started looking up the internet for the eggless recipe and in my shock I actually found one and, so wanted to try it out but wasn't fully satisfied with it.

Finally after many attemps of creating my own version, I came up with a recipe which not only was delicious but looked beautiful.


Normally if you see a tart recipe will include short crust pastry which is the base for the tart. But here I will be using Digestive biscuits base to give it different feel while eating.

Lets dive into the making of the EGGLESS LEMON TART my way.



INGREDIENTS


DIGESTIVE BISCUIT BASE

200 grams digestive biscuits

120 grams unsalted butter


FOR THE FILLING

5 grams gelatin

300 ml fresh cream ( amul)

60 grams evaporated milk (milk powder)

75 grams granulated sugar

1 tbsp lemon zest

40 ml fresh lemon juice

21 grams unsalted butter

half vanilla pod



PROCEDURE

Make the eggless tart crust

To make the crust, grind the digestive biscuits in a food processor till finely coarse or resembles sand.

Transfer the digestive biscuits mixture into a glass bowl.

Add in unsalted melted butter till just combined.

Now, prepare the tart mould with this mixture. Spreading evenely.

Refridgerate it till fully set.



Make the Lemon Filling

Combine gelatin and evaporated milk in a bowl. Let sit for 5 minuits.

Now, combine fresh cream, granulated sugar, lemon zest, fresh lemon juice and gelatin mixture in a sauce pan over meduim heat.

NOTE: the mixture will look thick but it's absolutely ok!

The mixture will loosen up as we cook it further.

bring the mixture to a soft boil and then remove from heat and let it cool to room temperature before poring it to the tart shell.



Assemble

Remove the tart from the refridgerator anf pour in the lemon filling evenly.

Again refridgerate it till the filling is fully set. Atleast for 2 hours.

Decorate with lemon rinds and mint leaves or even whipped cream as per your creativity.



Tips

Do not remove the tart immetialy after refrigerating it.

Don't add too much butter to the digestive biscuits as then the crust will become soagy.

Do not over cook the filling over heat.




HAPPY BAKING!








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