Tarte au Citron


for the crust
200g all-purpose flour
70g raw cane sugar
1/2 tsp baking powder
100g margarine, room temp.
1/4 tsp vanilla extract
good pinch of salt
3tbsp cold tab water

for the filling
300g silken tofu
2 tbsp soy cream(optional)
3 tbsp vanilla soy yoghurt
90g margarine, melted
1/4 tsp vanilla extract
9 tbsp. sugar
3 tbsp lemon juice
2-3 tbsp. lemon zest
1/2 bootle lemon oil (little 2ml vial)
7 tbsp starch (I used cornstarch)
for a yellow color you can add a pinch of turmeric

in a bowl mix all dry ingredients for the crust, spread the margarine in little chunks over the flour mix and add the water. Knead a dough with your hands and form it into a ball. Cover with cling film and set aside.
Preheat the oven on 180°Celsius and grease a 23-25 cm tart pan (or springform). Prepare the lemon juice and zest, melt the margarine on medium heat and let cool down for about 5min.
In a blender or food processor mix all ingredients except the starch, which first has to be dissolved with 2-3 tbsp of water before adding to the mixture.
Roll out the dough (on a non-stick mat, baking paper or floured surface) into a circle about 2-3 cm larger in diameter than the pan. Transfer the dough to the pan and press it to the bottom and along the edge (about 3cm high if using a springform ). Pour the tofu filling on the prepared dough and carefully tap the pan on the countertop several times in order to let the bubbles rise. Bake for 40 minutes or until the first golden spots appear on the surface. Let cool down for at least 2 hours or until next day. The filling is creamy and fluffy when the cake is very fresh and becomes more firm during the cooling process. Sprinkle icing sugar on the cake before cutting in slices. Enjoy!