Lemon tart

Ingredients

Crust
1 cup flour
2 tablespoons sugar
100 grams dairy free spread* (cold, cut into ½“ pieces)
1 egg yolk
* I used Olivani and it worked well - it needs to have 60% fat.

Filling 
1 cup sugar
1/4 cup of cornflour
2 teaspoons grated lemon rind
1/2 cup of lemon juice
3/4 cup of water
3 egg yolks
1 tablespoon dairy free spread (Olivani worked well)

Directions

Crust
1. Sift together flour and sugar. Cut dairy free spread into flour & sugar (I used the blender to combine).
2. Stir in yolk and quickly gather mixture together with hands and press into greased flan pan.
3. Bake at 425° F for 12-14 minutes or so, until golden brown.
4. Transfer crust to rack to cool. Remove flan rim once cake is cooled ( at least 30 minutes).

Filling
1. Blend cornflour, sugar, lemon rind, and juice together until smooth.
2. Add water.
3. Cook over medium heat until mixture boils and thickens, stirring constantly.
4. Remove from heat and stir in yolks and spread.
5. Put filling on crust and put in fridge for an hour to set.

(Inspired by the Edmonds cookbook and the strawberry custard tart)