Vegan Lemon Tart
Learn how to make a perfect vegan lemon tart that's simple, creamy, and bursting with fresh lemon flavor. A zesty, plant-based treat!
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
Store the tart in the refrigerator for up to 4 days.
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.
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.