July 29, 2022

Lemon Tart

Recipe: Hannah Sunderani

Made with a silky lemon curd filling that is bright, citrusy, creamy and sweet, this tart melts in your mouth yet is firm enough to hold its shape when sliced. The crust pairs perfectly with its oat, almond and walnut base.“Lemon tart was served at our wedding in the Dordogne region of France. Even though all the food was a smashing success, it’s the lemon tart that my mum always raves about. I created this recipe in tribute to that tart, so that I can serve it to my mum for years to come.” – Hannah Sunderani, cookbook author


  • 1 cup raw cashews


  • 1 cup gluten-free old-fashioned rolled oats
  • 1⁄2  cup raw walnuts
  • 1⁄2  cup almond flour
  • 1⁄4 cup coconut oil, melted
  • 2 tbsp pure maple syrup
  • 1⁄4 tsp fine sea salt

Lemon Filling

  • 14 oz. full-fat coconut milk
  • Zest 1 lemon
  • 1⁄2 cup lemon juice
  • 1⁄4 cup pure maple syrup
  • 1⁄8–1⁄4 tsp ground turmeric, for coloring
  • Pinch fine sea salt
  • 1 tsp agar agar

For Garnish

  • 1 lemon, thinly sliced
  • 1⁄4 cup fresh raspberries
  • 1 tbsp unsweetened coconut flakes


Yield: 12

Prepare Cashews

  1. Place cashews in small bowl and cover with boiling water. Soak for 60 minutes, then drain. (Alternatively, soak cashews in room-temperature water to cover for at least six hours up to overnight, then drain.)

Make Crust

  1. Preheat oven to 350°F. In food processor, pulse oats until they reach flour-like consistency. Transfer oat flour to small bowl. Add walnuts to food processor and pulse into fine meal. Add oat flour, almond flour, coconut oil, maple syrup and salt. Pulse until well combined, 15 to 30 seconds.
  2. Transfer dough to 9″ round tart pan with removable bottom and press it evenly into bottom and up sides. Using fork, poke 10 to 12 holes in base of dough. (This will stop base from lifting as it cooks. There’s no need to use pie weights with this crust.) Place on baking sheet and blind-bake until golden brown, about 10 minutes. Let crust cool on wire rack for at least 20 minutes.

Make Filling & Assemble

  1. In high-speed blender, combine drained cashews, coconut milk, lemon zest, lemon juice, maple syrup, 1⁄8 tsp turmeric and salt. Blend on medium-high speed, until smooth and combined. Add up to 1⁄8 tsp more turmeric for coloring, if desired. (Note that color will deepen when filling is heated.) Add agar agar and blend on low speed until combined, 15 to 20 seconds.
  2. Pour filling into medium saucepan. Over medium heat, stir often with spatula, until mixture has thickened to pourable custard consistency (just before it reaches boiling) and there is a bit of resistance, seven to 10 minutes. Working quickly, pour filling into blind-baked tart shell. It will begin to thicken immediately. If filling is uneven, gently jostle tart back and forth on counter to smooth top. Pop any air bubbles with toothpick.
  3. Let tart cool completely in pan on wire rack at room temperature. Then cover with plastic wrap (it’s OK if it touches filling) and chill in refrigerator for at least three hours, preferably overnight.
  4. To serve, gently remove sides of pan. If desired, garnish tart with thinly sliced lemon rounds, fresh raspberries and sprinkle of coconut flakes.

House & Home June 2022 | Quotes from Hannah excerpted from The Two Spoons Cookbook by Hannah Sunderani ©2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved