Directions 7 steps | 50 Minutes
Preheat the oven to 350°F. Measure and prep all ingredients.
Prepare the shortbread crust. In the bowl of a food processor, place the vegan butter, granulated sugar, all-purpose flour and salt. Pulse until a dough comes together.
Spread the dough into six 4-inch tart pans. Pierce the bottom of the dough several times with a fork to prevent the dough from rising. Bake the crust for 16-18 minutes. Let cool completely.
Prepare the lemon curd. In a saucepan, place the lemon juice, lemon zest, granulated sugar, coconut milk, cornstarch and ground turmeric.
Turn the heat to medium and stir to dissolve and mix the ingredients. Cook for 9 minutes until thickened, stirring constantly to prevent lumps. (See notes 1.)
Pour the lemon curd into the prepared crusts. Bake for 15 minutes.
Remove from the oven and cool completely. Refrigerate for 1-2 hours before cutting and serving. Garnish with fresh berries. Serve and enjoy!
- Do not use eggs in this recipe. To ensure a lump-free lemon filling, whisk continuously to boiling point (thickening point).