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)
1 tub vegan cream cheese
1/3 cup powdered sugar
1 teaspoon lemon extract
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.