This make-ahead dessert is so lemony and wonderful! The crispy phyllo pastry tart shells and the lemony filling can both be made a day or two ahead and assembled when you are ready to serve! Always impressive and tasty!
This light and lovely make-ahead dessert is perfect for highlighting fresh berries. Berries not in season? You can also top them with a little coconut whipped cream and a little grated lemon rind. Make the easy, crispy phyllo shells and the luscious lemony filling ahead of time and combine when ready to eat!
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| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
dozen
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Ingredients
- 1 cup freshly squeezed lemon juice
- 1 Tablespoon finely grated lemon rind
- 1/2 cup water
- 1 1/2 cup white sugar
- 5 Tablespoons cornstarch
- 1/4 teaspoon salt
- 2 Tablespoons vegan butter I used Earth Balance.
- 1/2 cup almond milk
- 1/2 teaspoon real vanilla extract
- a few drops yellow food colour optional, but it adds such great eye-appeal!
- 1 package phyllo pastry unthawed according to instructions.
- 1/4 cup vegan butter
- fresh berries I love raspberries and/or blueberries.
- vegan whipped cream So many choices now!
- edible flowers Optional, of course, but so lovely! Violas are perfect.
Ingredients
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Rate this recipe!
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Instructions
Part 1- The Filling
- Combine: 1 cup lemon juice, freshly squeezed, 1 Tablespoon finely grated lemon rind, and 1/2 cup water
- In a large microwaveable bowl, stir together: 1 ½ cups white sugar, 5 Tablespoons cornstarch, and ¼ teaspoon salt.
- Add liquids and stir until combined. Then cook in microwave on high, stirring every few minutes with a whisk until thickened and smooth.
- Once thickened, let boil for a few moments, then remove from heat and add: 2 Tablespoons of vegan butter, ½ cup of almond milk, ½ teaspoon of vanilla extract, and a couple of drops of yellow food colouring.
- Cool covered in the fridge. You can use it as soon as it is cool or cover to keep. It will become quite thick and though it can be made a few days ahead, it is best to freshen it up just before serving! When ready to serve, add 2-3 Tablespoons of almond milk and blend in a food processor or whisk together until smooth and creamy.
Part 2- The Crispy Shells
- Following package directions on the large package, allow to thaw. Melt 2-3 Tablespoons of vegan butter. Lay out an individual sheet of phyllo on a sheet of parchment paper. Brush gently with melted butter. Repeat 6 times ending with a buttered layer. Cut layered sheet into 12 squares and put each square into a muffin pan. Bake at 350 degrees F. til golden brown, for about 4 minutes ...they burn quickly! These also keep well and can be made a few days before.
Part 3 - Final Creation
- Put a spoonful of freshly whipped up lemon filling into a shell, sprinkle on lots of fresh berries, and add some coconut whipped cream, if desired! A mint leaf or a pineapple sage leaf looks great, too! If available, edible flowers add some extra loveliness! Enjoy!
Recipe Notes
Next time, I'm going to try subbing some of the lemon juice for lime juice and lime rind for some added springtime fun!
