Agar agar can be found in the baking aisle. If difficult to source, increase cornstarch by 2 Tbsp.
No-Bake Lemon Tart

Instructions
- Line 9-inch tart pan with circular piece of parchment paper. This step is important, or crust will stick to pan making removal difficult.
- Place almonds, oats, and coconut flakes in blender or food processor and whirl until it turns into coarse flour, about 2 to 3 minutes. Add dates, syrup, melted coconut oil, and salt. Process until mixture sticks together. If too dry or falling apart, add another date and process again.
- Transfer mixture to prepared pan. Press down firmly with fingers or place a square piece of parchment paper over crust. Using bottom of a drinking glass, press down firmly, going up the sides to create an even tart shell.
- Place in fridge and make lemon curd.
- Place medium-sized saucepan on stove with no heat. Add ingredients for lemon curd to saucepan and whisk to combine. It is important cornstarch and agar agar have completely dissolved. Turn heat to medium-high. Bring mixture to a boil, stirring constantly. Reduce heat to medium-low and simmer for another 4 to 5 minutes, until curd has thickened slightly.
- Pour mixture into tart crust. Allow to cool at room temperature for about 30 minutes before placing in refrigerator. Refrigerate for at least 3 hours or overnight to set the filling.
- Garnish with cut strawberries, red currants, basil leaves, and edible flowers.
Recipe Notes
Per serving (if serving 8): 272 calories; 7 g protein; 25 g fat (18 g sat. fat); 7 g carbohydrates (7 g sugar, 0 g fiber); 23 mg sodium