Lemon tart with dairy-free and gluten-free cream cheese

Nothing is more refreshing than a nice touch of citrus in spring (or any time of the year). Some love the idea of ​​a slightly tart dessert that isn’t too sweet, while for others, the flavor of the key lemon triggers waves of childhood memories. Whatever the case, everyone can enjoy this delicious dairy-free proposition in a traditional lemon tart dessert.

While traditional lemon tart isn’t the healthiest dessert, our lemon tart recipe is packed with healthy ingredients that won’t make you feel too bloated or high in blood sugar like most other desserts do.

Lemon has some amazing health benefits. They may include:

• Fight infections thanks to its vitamin C content that increases immunity.
• Antibacterial properties found in lemon juice.
• Prevent peptic ulcers in the lining of the stomach or small intestine thanks to its antioxidant compounds (for example, flavonoids)
• It helps regulate blood sugar levels thanks to the soluble fiber found in fruit.

How to make a delicious dairy-free, gluten-free lemon tart?

You see? Healthy desserts are possible! Many people think that sugar is bad, but this is not entirely true. However, what you should pay attention to is the type of sugar you eat in your body. That’s why we used more healthy flours, natural sweeteners, and more in this recipe.

Ingredients for the lemon tart

• 2 cups of coconut butter.
• 3 teaspoons of liquid stevia (or 1 teaspoon of powdered stevia extract).
• 6 large organic eggs.
• 4 cups almond flour, sorghum or a gluten-free all-purpose flour.
• 1/3 cup fresh lemon juice.
• ¼ cup coconut milk (or almond milk).
• 4 teaspoons lemon zest.
• 1 teaspoon pure vanilla extract.

Instructions for making the lemon cake

1. Preheat the oven to 150ºC, use a non-stick spray or coconut oil to cover a loaf pan of approximately 25 centimeters.
2. In a mixing bowl, beat the coconut butter until fluffy. Add the stevia and mix again until smooth.
3. Add one egg at a time, mix until the yolk is no longer visible.
4. In a smaller bowl, combine the lemon juice, coconut or almond milk, lemon zest, and vanilla extract. Add to the original coconut butter, stevia and egg mixture.
5. Add the coconut flour to the mixture and mix well. Pour into the loaf pan and tap it on the counter to remove any air bubbles.
6. Place in the oven and bake for 1 hour and 45 minutes (or until the cake tester comes out clean).
7. When done, let it cool on a wire rack for half an hour (or longer if you want it to cool completely).
8. If you can wait, this lemon pound cake is best after a day or two!

Lemon and cheese cream ingredients

• 8 oz vegan cream cheese (commonly cashew or almond).
• 3 tablespoons of coconut butter.
• 4 teaspoons of a ‘sugary’ mixture made from ½ cup of stevia with ¼ cup of teaspoon of potato starch to a fine powder, store the rest in a cool, dark place).
• ¼ cup fresh lemon juice.
• 3 teaspoons lemon zest.
• 1 teaspoon pure vanilla extract.

Instructions

1. In a clean bowl, mix the vegan cream cheese and coconut butter until completely combined.
2. Add your ‘sugary’ mixture and mix well until light and fluffy.
3. Add the lemon juice, zest, and pure vanilla extract. Mix again until completely combined.
4. Refrigerate it.

We hope you’ve enjoyed this Dairy-Free, Gluten-Free, and Refined Sugar-Free Lemon Cream Cheese Pie.