1 can coconut milk (13.5 oz)
1/2 cup sugar
pinch of salt
1 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
1 Tablespoon lemon juice
zest of 2 lemons
yellow food coloring (if desired)
1/4 cup soy milk (or other milk alternatives)
1/4 cup arrowroot or cornstarch
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup vegan butter
5-8 Tbsp ice cold water
Preheat oven to 350.
Place crust ingredients into food processor, except butter. Once the dry ingredients are well mixed, then add butter. Pulse until ingredient is crumbly. Add 5-8 Tbsp of ice cold water, until dough forms into a ball. Press the dough into tart pan (or muffin pan). Bake for 20-25 minutes, or util edges turn golden. Let crust cool fully before placing filling in it.
See I made mine in a muffin pan.
In a separate bowl mix soy milk and cornstarch. Make sure to mix well with a whisk or fork until there are no lump. Set aside.
Place sugar, salt and coconut milk into a saucepan, and on medium-high heat bring it to a boil, stirring occasionally. Once it begins to boil, reduce heat to medium and slowly add the cornstarch mixture. Whisk continuously. Continue to cook until it is the consistency of pudding (3-5 minutes).
Remove from heat and stir in vanilla extract, lemon extract, lemon juice, zest, and food coloring (if desired).
Place filling into crust evenly. Place it in refrigerator for 6-8 hours.
You can garnish it with whatever fruit you would like. I used raspberries.
Eat and enjoy!