Ingredients
Equipment
Method
Early Preparations
- Preheat oven to 180 degrees Celsius.
- grease the pan
Crust
- Put all the dough ingredients in a food processor container; it is better to use the plastic blade; Process for a few seconds until it forms into a ball of dough; if lacking water, add a little gradually.
- Line the base and sides of the greased pan with the dough. Start with the sides and continue to the bottom. Prick the dough with a fork and place in the refrigerator for about half an hour.
- Cover the dough with baking paper - if necessary, cut the excess of the paper out of the pan. Next, fill the pan with coarse salt or beans.
- Bake in the center of the oven for 15 minutes.
- Remove from the oven, do not turn it off! Remove the salt carefully (first with a spoon, then together with the baking paper. Keep the salt for next time.
- Return to the oven and bake for another 15 minutes - until golden. Remove and cool on a wire rack to room temperature.
Lemon Filling
- In a small bowl, mix the cornstarch with the yellow food coloring powder, add the three tablespoons of water and mix well.
- In a small saucepan, cook over medium heat coconut milk, sugar, lemon juice, lemon zest, agar-agar, salt, vanilla, and mix.
- Add the diluted cornstarch and food coloring; Cook over a medium-high heat while stirring, until the mixture comes to a boil and thickens. Cook for another minute. Set aside to cool to room temperature.
Topping
- Whip the cold whipped cream until it is very firm; Fill a whipping bag with a wide star tip and pour over the lemon filling in circles - from the outside towards the center. Put in the refrigerator for several hours to set.
For Serving
- Sprinkle lemon zest on the whipped cream. Serve cold or at room temperature (on summer days - do not leave outside the fridge for too long - it might melt the whipped cream.
Notes
You should grate 2 lemons in advance - before squeezing them; In order not to get confused, it is recommended to grate each lemon in a separate bowl :)
Instead of perfusion, you can spread the whipped cream with the back of a spoon or with a spoon-spatula.
Instead of the whipped cream topping, You can make a vegan meringue:
Whip 8 tablespoons thick and cold chickpea water with a teaspoon of natural and filtered lemon juice - start at a low speed, and after about two minutes, increase speed; Beat for at least 8 minutes - until you begin to see the desired result.
Gradually add eight tablespoons of powdered sugar, waiting about half a minute between tablespoons.
Once all the sugar has been absorbed - increase the speed and beat on high speed for another 3-5 minutes until you reach the desired degree of stability.
Keep the coarse salt for reuse; I store mine mainly for vegan smoked salmon; The salt improves after baking - because it becomes a kind of smoked salt.