This Vegan Lemon Tart starts with a homemade gluten-free tart crust filled with the best dairy-free & egg-free lemon filling. Then it gets topped with dried lemon slices and coconut whipped cream for the ultimate lemon dessert!
Here at SGTO, we truly love all things lemon! Just take my popular Lemon Sugar Cookies or Lemon Orzo Chickpea Soup as proof that lemon can be delicious in so many different dishes!
This vegan lemon tart is the newest addition to our lemon recipes. It's the perfect tart, sweet, and extra delicious dessert to make during citrus season!
- Lemon juice: MUST be fresh juice and zest. The canned lemon juice just won't cut it in this recipe!
- Tart crust: While I haven't made this recipe with a different crust personally, a store bought crust or pie dough would also work as a base for the lemon filling.
How to make a vegan lemon tart:
Make the gluten-free tart crust
While I included the ingredients for tart base and instructions in the recipe card, I highly suggest checking the full blog post on this GF Tart Crust. It's way more detailed and has process shots to show you how to make this flourless tart.
P.S- here is the 9-inch tart pan I used for this recipe!
Make the lemon tart filling
Once the flourless lemon tart crust has been baked, set it aside and make the lemon filling. This part of the recipe is based on my vegan lemon curd, but we're adding a few extra ingredients to make the filling thicker.
To make the lemon curd filling, add all of the ingredients to a saucepan and whisk together until smooth. It's super important to mix all the ingredients BEFORE heating them. Otherwise, the agar and cornstarch will clump up and you won't have a smooth filling.
Also, a quick note on turmeric. I used it specifically for a brighter yellow color, but it is totally optional. Do not use more than 1 teaspoon or it will affect the zesty lemon flavor of the tart.
Once everything is mixed together, cook the filling over medium heat until it's bubbling and starting to thicken.
Add filling to crust & let set
Pour the vegan lemon tart filling into the baked tart crust immediately and let it sit at room temperature for at least 30 minutes to cool. Then, carefully transfer the tart to the fridge and let it set.
It will need at least 3 hours to set and thicken, but I actually prefer to let this eggless lemon tart set overnight for the best results.
Add vegan tart toppings
As a final step, add on the lemon tart toppings! While this vegan lemon curd tart certainly tastes great on its own, it's even better with homemade dried lemon slices and coconut whipped cream on top!
FAQ & Tips
Is there a good substitute for canned coconut milk?
Not really! While I realize some people may not like the taste of coconut milk, it has a very specific texture similar to heavy cream that is hard to match.
While I haven't tried anything else, you could try using a thick milk alternative like soy milk or oat milk and see how it goes. You may need to use extra agar or cornstarch though. Another option could be substituting ½ of the milk for silken tofu for a thicker lemon curd filling. If you try either of these let me know!
Can I make this lemon tart refined sugar-free?
While it is possible, it will change the flavor and texture of this dairy-free lemon tart. Cane sugar lets the lemon color shine through whereas coconut sugar or maple sugar is darker in color.
Monkfruit sweetener may be a good option but I personally have not tried any other sugar alternatives in this recipe.
How do I store the lemon tart?
This gluten-free lemon tart is really best enjoyed within 24 hours of baking. However, it can be sliced and stored in a closed container in the fridge for 2-4 days. Please keep in mind, the tart crust will get softer the longer it sits and may be harder to cut over time.
You can also slice this tart and freeze the layers between sheets of parchment paper in a closed container for up to 1 month.
If you are a true lemon dessert lover, then you must make this Vegan Lemon Tart. It's such a fun recipe to make and an even more delicious one to eat. Enjoy!
More vegan lemon desserts you will love:
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Vegan Lemon Tart
Gluten-Free Tart Crust
- 1 cup almond flour
- 1 cup oat flour
- ¼ teaspoon salt
- ¼ cup maple syrup
- 2 Tablespoons melted coconut oil
Lemon Curd Filling:
- ¾ cup freshly squeezed lemon juice
- 1 Tablespoon lemon zest about 2 lemons, zested
- 1 cup full-fat canned coconut milk
- 1 cup organic sugar
- 2 Tablespoons cornstarch
- 2 teaspoons agar powder
- ½-1 teaspoon ground turmeric optional, for color only, do not add more
- Preheat the oven to 350F.
- Then, make the tart crust. Add the almond flour, oat flour, and salt to a mixing bowl. Then, use a whisk to sift together until well combined.
- Next, add the maple syrup and melted coconut oil to the mixing bowl. Then, mix everything together until you have a firm dough. The dough should not be sticky, but it should hold together. If the dough is too crumbly, add 1-2 teaspoonsmore of melted coconut oil until the dough holds together.
- Add the dough to a 9-inch non-stick tart pan (preferably a tart pan with a removable bottom for easy release).
- Use your hands or a measuring cup to evenly press the dough into the tart pan making sure to press it up the sides as well. Before baking, pierce/dock the bottom of the tart with a fork several times so it doesn’t puff while baking.
- Add the pan to the oven and bake for 12-15 minutes until slightly browned and cooked through. You can also add the crust to the freezer for about 1 hour for a no-bake option.
- Once the tart is out of the oven, place on a cooling rack to rest while you make the lemon curd filling.
Lemon Curd Filling:
- Add the lemon juice, lemon zest, coconut milk, and sugar to a medium saucepan and whisk together until smooth. Then, add in the cornsarch and agar powder and whisk it into the pot of ingredients until it has completely dissolved.
- Place the pan onto the stove and turn the heat to medium. Then, bring the lemon curd ingredients to a simmer, whisking as the filling heats up. Let the mixture simmer for 1-2 minutes, whisking continuously, and then remove from the heat. This step activates the agar powder and cornstarch so the lemon filling will thicken once cold.
- Pour the lemon filling into the baked tart crust. Make sure to pop any bubbles that appear after pouring the tart while it is still warm.
- Let the filled tart cool at room temperature for at least 30 minutes. Then, carefully move the tart to the fridge and let it set for 3+ hours or overnight until it has firmed up.
- Once the lemon tart has set, remove from the fridge and add any optional toppings. Then, slice into 8 pieces and serve immedaitely!
- See blog post for substitutions
- This tart is best enjoyed within 24 hours of baking. However, it can be sliced and stored in a closed container in the fridge for 2-4 days. Please keep in mind, the tart crust will get softer the longer it sits and may be harder to cut over time.
- The tart can also be sliced and stored between layers of parchment paper in a closed container for up to 1 month.
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