Have you ever craved a tangy, refreshing, and creamy dessert all at once? I know I have—and let me tell you, once I cracked the secret to making a vegan lemon tart, I couldn’t stop sharing it with everyone I knew. There’s something so satisfying about that perfect combination of zesty lemon, creamy filling, and a crisp crust. The best part? You don’t need eggs, dairy, or fancy equipment to make it happen!
Let me tell you a quick story, I used to think making a lemon tart—especially a vegan one—would be a huge hassle. I remember trying this for the first time when I had friends coming over, some of whom were vegan. I wanted something that looked impressive but didn’t require a full day in the kitchen. I took a chance, and wow, was I blown away! This vegan version was even better than the traditional one: creamy, smooth, and packed with bright, lemony goodness. I knew I had to share it.
If you’ve ever hesitated to try a vegan dessert because you thought it might lack flavor or texture, trust me—this recipe will change your mind. When you’re done reading (and hopefully baking), you’ll have a vegan lemon tart that’s simple to make, absolutely delicious, and sure to impress.
Why You’ll Love This Vegan Lemon Tart
Here’s why I think you’ll fall in love with this recipe just like I did:
Super Simple to Make
I’m all about recipes that don’t require fancy gadgets or hard-to-find ingredients. This one’s straightforward and beginner-friendly.
Plant-Based
No eggs, no dairy, but all the creamy texture and flavor you expect from a lemon tart.
Light, Refreshing Flavor
The tangy lemon filling pairs beautifully with a slightly sweet, nutty crust. Perfect for any season or occasion.
Beautiful and Impressive
If you want to wow your guests (or yourself), this tart’s vibrant yellow color and smooth finish will do the trick. Add a few fresh berries or a dusting of powdered sugar, and it’s a showstopper!
This tart works for so many occasions. I love serving it at dinner parties, bringing it to holiday gatherings, or just enjoying a slice with a cup of tea in the afternoon. It’s a winner every time!
Ingredients for Vegan Lemon Tart:
- All-purpose flour : The base for your crust. Use gluten-free flour if you need it.
- Coconut oil (or vegan butter) : Keeps the crust rich and crispy. Make sure it’s solid, not melted.
- Maple syrup (or powdered sugar) : adds sweetness and a subtle flavor.
- Vanilla extract : A little touch of vanilla makes the crust extra tasty.
- Coconut cream (full-fat) : The secret to a creamy, dreamy lemon filling. Chill the can first to get the thick cream on top.
- Lemon juice : Freshly squeezed lemons are best for that zingy, tangy flavor.
- Lemon zest : Adds a punch of bright, lemony goodness.
- Cornstarch (or arrowroot powder) : Helps thicken the filling so it sets perfectly.
- Turmeric (optional) : Just a pinch for that lovely yellow color – promise you won’t taste it!
- Agave syrup (or any liquid sweetener) : Sweetens the filling while keeping it silky smooth.
The crust is buttery and nutty, while the filling is perfectly smooth and citrusy—it’s a match made in dessert heaven.
How to Make the Vegan Lemon Tart (Step-by-Step)
Alright, let’s get baking! Here’s how you can make this tart from start to finish. I promise it’s easier than you think.
Step 1: Make the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, blend the almond flour, melted coconut oil, maple syrup, and a small pinch of salt.
- Combine the almond flour, melted coconut oil, maple syrup, and a pinch of salt in a mixing bowl.
- Mix it until you get a crumbly dough that holds together when pressed.
- Press the dough evenly into a tart pan with a removable base, ensuring it covers both the bottom and sides well. Evenly spread the dough into a tart pan with a removable base. Make sure it covers the bottom and sides nicely.
- Place the crust in the oven and bake for 10-12 minutes or until golden brown. Please remove it from the oven and let it cool down entirely.
Step 2: Make the Lemon Filling
- Whisk the coconut cream, lemon juice, lemon zest, maple syrup, and cornstarch over medium heat.
- Keep stirring constantly. The mixture will begin to thicken after approximately 5-7 minutes. If you want that vibrant yellow color, stir in a pinch of turmeric.
- Once the filling has thickened to a custard-like consistency, please remove it from the heat and let it cool for a few minutes.
Step 3: Assemble the Tart
- Pour the lemon filling into the cooled crust, spreading it evenly with a spatula.
- Place the tart in the fridge and let it chill for 2-4 hours. This step is key—the filling needs time to set perfectly.
Step 4: Add the Finishing Touches
- Once the tart is set, decorate it however you like! I enjoy topping it with fresh berries, a sprinkle of powdered sugar, and a bit of extra lemon zest for a burst of color and flavor.
- Slice, serve, and enjoy!
My Favorite Tips for Success
- Fresh Lemons are Everything: Trust me; freshly squeezed lemon juice and zest give the tart its bright, vibrant flavor.
- Let It Chill: Don’t rush the chilling process. The longer the tart sets, the creamier and firmer it gets.
- Taste as You Go: Adjust the sweetness in the filling to suit your preference.
- Go Bold with Toppings: Fresh berries, a dusting of powdered sugar, or even a dollop of coconut whipped cream can take this tart to the next level.
FAQ Section
Why did my tart crack?
Overbaking or sudden temperature changes can cause .Bake until the crust turns golden, then allow the tart to cool slowly.
Why isn’t my filling thickening?
Make sure you’re heating the mixture enough to activate the cornstarch. Stir continuously, and let it bubble slightly.
Why isn’t my tart setting?
Patience is key! The tart needs at least 2-4 hours in the fridge to firm up properly.
How much protein is in a slice?
Thanks to the almond flour and coconut cream, each slice can have about 4-6 grams of protein—not bad for dessert!
conclusion : Vegan Lemon Tart
There you have it—a creamy, zesty, completely vegan lemon tart that’s as easy to make as it is to enjoy. Whether you’re baking for a special occasion, impressing friends, or just treating yourself (you deserve it!), this tart is guaranteed to brighten your day.
Give this recipe a go and share how it turns out! Did you add your own twist?
Read More : How to Make a Vegan Lemon Drizzle Cake – Easy Recipe
Vegan Lemon Tart
Ingredients
For the Crust:
- 1 1/2 cups almond flour or gluten-free all-purpose flour
- 1/4 cup coconut oil or vegan butter melted
- 2 tablespoons maple syrup or agave syrup
- A pinch of salt
For the Lemon:
- 1 can 13.5 oz full-fat coconut cream, chilled
- 1/2 cup fresh lemon juice 2-3 lemons
- Zest of 2 lemons
- 1/4 cup maple syrup adjust to taste
- 2 tablespoons cornstarch or arrowroot powder
- A pinch of turmeric optional, for color
Optional:
- Fresh berries blueberries, raspberries, or strawberries
- Powdered sugar
- Extra lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- Combine almond flour, melted coconut oil, maple syrup, and a pinch of salt in a bowl. Mix until it forms a crumbly dough.
- Firmly press the dough into the tart pan, then bake for 10-12 minutes, or until the crust turns golden brown.
- In a medium saucepan, combine coconut cream, lemon juice, lemon zest, maple syrup, and cornstarch. Whisk them together over medium heat.
- Stir constantly for 5-7 minutes until the mixture thickens to a custard-like texture. If you like, add a small pinch of turmeric to enhance the color.
- Remove the mixture from the heat and let it cool for several minutes
- pour the lemon filling into the cooled crust, spreading it out evenly to smooth the surface
- Refrigerate the tart for 2-4 hours until the filling is firm and set.
- Garnish with fresh berries, a dusting of powdered sugar, and additional lemon zest.
Notes
Swap almond flour for gluten-free flour, or use agave syrup instead of maple syrup.
The tart can be made a day in advance and chilled overnight.