Sweet&Lor

No-bake lemon tart without sugar

Spring has finally arrived! The sun has made an appearance, and not a shy one, and it brought higher temperatures with it – or at least higher than subzero, which I for one very much appreciate! -. And so, flowers are blooming, birds are singing, and I begin to put lemon on EVERYTHING. Not that I don’t do this the rest of the year, but with the warmer temperatures my obsession somehow grows and G has to sometimes put his foot down.

I had been wanting to do a no-bake tart for a while, also since I’m experimenting for a birthday coming up soon and wanted to try different things, and wasn’t sure if I should try agar-agar or good old-fashioned gelatine and for once forget the dear vegetarians and vegans of my community. I went with gelatine, but this recipe luckily works with both, and you can find the substitutions in the Bonus Tips section below. I also didn’t want to use sugar, which is why this recipe calls for honey instead. This also adds to the texture of the tart, making it so nice I actually couldn’t resist to have a piece for breakfast the day after I made it. This lemon tart is not only uncomplicated, but also healthy, gluten-free and low on calories. And make no mistake just because it doesn’t have sugar, it’s still sweet and smooth with a crunchy base and full of flavour.

  • 3 cups soaked cashews
  • 1/2 cup honey
  • 1/2 cup lemon juice
  • 1 tbsp lemon peel
  • vanilla extract
  • gelatin powder
  • 1 tbsp turmeric powder
  • 150g ground almonds
  • 60g coconut butter
  1. Drain the cashews after having soaked them for at least 2 hours, then blend it together with the honey and the vanilla extract and lemon peel to make a smooth cream. Reserve.
  2. Melt the coconut butter and mix with the ground almonds. Press onto a pie plate making sure it’s even (I use a small glass that has a completely flat base).
  3. Bake at 175ºC for 10 minutes, and allow to cool.
  4. Measure the cashew cream and calculate the amount of gelatine accordingly.
  5. In a small pot on low heat, add the lemon juice and sprinkle the gelatine powder you measured in the previous step. Whisk slightly and let it come to a boil.
  6. Pour the gelatine together onto the cashew cream making sure it’s well mixed, then separate into two bowls.
  7. Add the turmeric powder into one of the bowls only, and mix well. Use a non-plastic spoon or spatula to avoid turmeric dyeing your tool.
  8. Alternate pouring the cashew cream from the two bowls randomly. Once you’ve finished, take a toothpick and swirl it across the surface to create a marbled result.
  9. Refrigerate for 2 hours or until set.

BONUS TIPS:

  • Substitute the gelatine powder for agar-agar to make it vegan/vegetarian! Follow this link for more details.
  • You can substitute the same amount of ground almonds for ground biscuits if you prefer. Do not use plain flour instead of almonds though, it will have no flavour.
  • You can skip the turmeric if you wish, the cashew cream without the yellow colour will give it a look similar to a cheesecake. You can also get creative with other natural food colouring.