3tbspcornstarch + 3 tbsp milk of choicewhisked together
Instructions
Crust:
Preheat your over to 350 degrees F and grease a 9 inch tart pan. Set aside.
In a bowl, mix together your flour and sugar. Mix in your butter until all incorporated. If your mixture is too dry to form a dough then add water by the tbsp until desired consistency.
Roll your dough into a round disk that is about 1/4 inch thick, transfer into your prepared tart pan and evenly press into your pan.
Prick the bottom of your crust with a fork and bake for 10 minutes or until a golden brown. Allow to cool while you make your filling.
Lemon Curd Filling:
Place all of your lemon filling ingredients into a saucepan over medium heat and whisk to combine.
Bring to a boil, stirring constantly. Then, reduce heat and simmer until slightly thickened, about 2 minutes.
Pour the filling into your cooled shell and allow to cool to room temperature, then transfer your tart into your fridge for at least 3 hours or until set.
Garnish with fresh berries and vegan whipped cream, slice and enjoy!
Notes
For a more yellow color, you can add in turmeric powder.