Parve Lemon Tart

When life gives you lemons, you make a parve lemon tart for everyone! This parve lemon tart recipe is great for Shabbat and all other occasions. This delicious recipe serves 10 and is great for vegetarian and pescatarian diets. Calling all lemon lovers, this recipe is definitely a treat to try!

Ingredients

Pastry

1 tablespoon vegetable oil (use extra for greasing)
1 teaspoon all-purpose flour, for flouring
8 pastry sheets, approximately 9×10”
Baking beans, to weigh down pastry

Lemon Filling

7 fluid ounces fresh lemon juice (about 5 lemons)
4 large eggs
½ cup dairy-free margarine (room temperature)
1 ½ cups superfine sugar

Garnish

Sieved powdered sugar

Directions

Crust

1.Preheat oven to 375℉
2. Grease and flour your tart pan with vegetable oil and flour
3. Lay the first pastry sheet over half of the pan. The second sheet over the other half horizontally, overlapping the pastry.
4. Lay the third piece of pastry vertically over half the tart pan and the fourth over the other half of the pan, overlapping the pastry.
5. Brush a thin layer of oil over the pastry.
6. Lay the fifth piece horizontally over the top and the sixth piece over the other half of the pan, overlapping the pastry. Repeat with the seventh and eighth piece.
7. Trim the edges of the pastry with scissors to the top of the tart pan. Don’t worry about it being perfect, it adds to the rustic effect. Brush another thin layer of oil over the pastry, making sure you cover the edges.
8. Take a piece of aluminum foil or Gefen Easy Baking Parchment Paper and place on the bottom of the pastry, covering the sides.
9. Add baking beans and push the beans into the edges of the pan.
10. Place in oven to bake blind for approximately 10 minutes. Remove from oven and leave to cool with baking beans still in. If you can, place a heavy dish over the baking beans to stop the bottom from rising up.
10. Turn the oven down to 300℉.
11. When the pastry parchment paper has cooled, remove the foil, baking beans, and the heavy dish.

Lemon Filling

1.In a bain-marie (a saucepan filled with water a third of the way up, with a heatproof bowl on top), place all the filling ingredients in the bowl on top.
2. Over low heat, use an electric whisk on the first setting to prevent splashing. Whisk the ingredients. Soon, the mixture will start to thicken. Remove from heat approximately 7-10 minutes.

Assemble

1.Pour the lemon custard into the pastry case and place in the oven from approximately 10 minutes until set. Remove and leave to cool.
2. Once cool, refrigerate. When ready to serve, decorate with plenty of sieved powdered sugar.