Eggless Lemon Tart: When the weather warms up, you need a delectable dessert that is easy to make and can be served chilled. This simple Eggless Lemon Tart is ideal for an outdoor celebration or basically any occasion! The Eggless Lemon Tart’s fresh and zingy filling is the ideal dessert flavour.

Eggless Lemon Tart: Ingredients

• One Eggless Tart Crust
• Unflavored Gelatin Powder
• Evaporated Milk
• Heavy Cream
• Sugar
• Lemons Juice and Zest
• Vanilla Extract
• Salt
• Butter

Recipe: To Make the Tart Crust

• In a food processor, stand mixer, or medium mixing bowl, add the flour, sugar, and salt; pulse to incorporate.
• Process in brief bursts with the chopped butter until the result resembles coarse meal or fine breadcrumbs.
• With the motor running, add the evaporated milk, cream, and vanilla, and process/mix/stir until the dough forms a ball and pulls away from the sides of the bowl neatly.
• Place the dough on a lightly floured surface. Combine the dough and flatten it into a dish shape. Refrigerate for 1 hour, wrapped in plastic wrap.
• On a lightly floured surface, roll the dough out to 1/8-in (3 mm).
• Press the dough gently into the tart pan(s). Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.  Line the chilled tart shell with two layers of parchment paper or aluminium foil.
• Pie weights should be used to fill the pie (or dried beans, uncooked rice, pennies, etc.). Make certain that they are uniformly spread across the entire surface.
• Bake for 15 to 18 minutes, or until the edges are firm and beginning to turn brown at 400o F (200o C). Gently remove the tart crust and weights from the oven.
• At this point, you should strictly adhere to the tart recipe directions. If the tart requires additional baking after adding the filling, you will most likely just need to partly bake the crust. But, if you are making a no-bake tart, the crust must be thoroughly baked.

For the Lemon Filling

• First, combine the gelatin and the evaporated milk and let it set for 5 minutes.
• In a large pot, combine the heavy cream, sugar, lemon zest, lemon juice, and gelatin mixture. Bring the mixture to a soft boil over medium-low heat, then set aside for a few minutes to cool.
• Then, take the pot off the heat and whisk in the butter, vanilla extract, and salt. Sieve the lemon filling into a bowl or large measuring cup using a fine-mesh sieve. Let it to cool for 30 minutes, or until it is only slightly warm.

Assemble

Pour lemon mixture into the crust. Let it cool for about 10 minutes, then cover it.

Chill

Refrigerate the covered tart for at least two hours, or until completely cooled and set.

Decorate and Enjoy!

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