It finally feels like spring. Bright sun, emerging leaves, green grass. There’s nothing that sings spring to me more than lemon desserts. Yes, we’ve been posting a lot of them, but they’re so simple and delicious we can’t help but share!
This lemon tart recipe from our friend The Jenny Wren is another straightforward recipe, but it’s a level up from something like a traditional lemon bar. By swapping butter for coconut oil in the crust, and utilizing coconut cream in the filling, you get a rich, creamy dessert with subtle coconut flavor. The best part is, it’s easy to dress up into a stunning centerpiece with fruit and floral decor. We especially recommend this recipe for an Easter dessert or tea party showstopper.
It’s got the sweet stroopwafel crust to contrast against the tartness of the lemon. Pair it with tea, coffee, or a cold cup of milk for a delightful afternoon dessert!
How to Make a Lemon Tart with Stroopwafel Crust
Ingredients
For the Crust:
-
2 cups No Bake Stroopwafel Pie Crust
-
2 tbsp melted coconut oil
For the Filling:
-
1 (15 oz) can coconut cream
-
⅓ cup coconut milk
-
¾ cup sugar
-
1 cup lemon juice
-
Zest of 1 lemon
-
1 tsp vanilla extract
-
1 tsp ground turmeric (for color)
-
4 tbsp cornstarch
For Garnish:
-
Lemon slices
-
Fresh blueberries
-
Extra lemon zest
A sprinkle of coconut would also be a welcome addition to the topping if you wish to keep it simple!
Instructions
Make the Crust
-
Pour 2 cups of No Bake Stroopwafel Pie Crust in a mixing bowl.
-
Add melted coconut oil and stir until combined.
-
Press mixture into a 9-inch tart pan. Freeze while preparing the filling.
Prepare the Filling
-
Heat coconut cream in a saucepan over medium heat until it starts to simmer.
-
Stir in sugar, lemon juice, lemon zest, turmeric, and vanilla. Reduce heat to low.
-
Thicken the Filling
-
Whisk cornstarch with coconut milk until smooth.
-
Gradually add to the saucepan, stirring continuously.
-
Cook for 1 minute until thick and custard-like. Remove from heat.
Assemble & Chill
-
Pour filling into the chilled crust, smoothing the top.
-
Refrigerate for at least 3 hours until fully set.
-
Garnish with lemon slices, blueberries, and lemon zest.
-
Slice and serve chilled. Enjoy!
What Spring Recipes Do You Love?
We’re always on the hunt for new, delicious recipes to try with our Stroopwafels or No Bake Stroopwafel Pie Crust. If you have a recipe or recipe idea you’d like to share for the Spring season, leave it in the comments! We’d love to hear from you!