And One Last Squeeze of Lemon

To round out my lemony week, I used the rest of the lemon curd and made Lemon Cheesecake Tarts.  I also made lemon mocktails for a refreshing end to a barbeque evening.  The lemon tarts were so simple:

Lemon Cheesecake Tarts

1/2 batch of Vegan Lemon Curd (this stuff is seriously yummy)

6 graham cracker tart shells

1 tub vegan cream cheese

1/3 cup powdered sugar

1 teaspoon lemon extract

Soy whipped topping

Mix the cream cheese, powdered sugar, and extract together until smooth and creamy. Divide evenly between the tart shells.  Top each tart with a layer of lemon curd.  Chill for at least an hour.  Top with whipped topping before serving.

Not to be outdone by any tart…The Chilled Lemon Sunset

1 1/2 cups water, divided

1/2 cup sugar

1 pint lemon sorbet

1/2 cup orange juice

1/4 cup freshly squeezed lemon juice

4 teaspoons grenadine

4 lemon slices

Combine 1/2 cup water and sugar in a small saucepan over medium-high heat.  Bring to a boil, stirring to dissolve sugar.  Cook 1 minute.  Transfer mixture to a t-cup glass measure.  Cool to room temperature; chill for 1 hour.

Combine remaining 1 cup water, sugar syrup, sorbet, orange juice and lemon juice in blender, blend until smooth.

Pour 1 teaspoon of grenadine into bottom of each of 4 glasses.  Pour in sorbet mixture.  Garnish each with 1 lemon slice.  Serve immediately.



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Filed under Beverages, Vegan Baking

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