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Lemon Tart In Twisted Graham Cracker Crust

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Ingredients

2 cups (470 ml) plain or vanilla soymilk

1 teaspoon lemon zest

1/3 cup (80 ml) fresh lemon juice (about 3 small lemons)

1/2 cup (96 g) raw sugar

1 teaspoon pure vanilla extract

1/4 cup (30 g) all-purpose or light spelt flour

Pinch fine sea salt

1/2 cup (112 g) nondairy butter

1/4 cup (48 g) Sucanat

1 cup (140 g) whole spelt flour

1/4 cup (40 g) brown rice flour

1/2 teaspoon fine sea salt

1 teaspoon cinnamon

Non-stick cooking spray

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