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lemon tart with dried lemon slices and coconut whipped cream getting a slice taken out

Vegan Lemon Tart

This zesty lemon tart is the vegan, gluten-free, & the perfect way to celebrate citrus season!
5 from 2 votes
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Course: Vegan Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
Chill time: 3 hours
Total Time: 3 hours 42 minutes
Servings: 8 people


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


Tart Crust:

  • 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.


Serving: 1slice without toppings | Calories: 375kcal | Carbohydrates: 50g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 82mg | Potassium: 186mg | Fiber: 3g | Sugar: 33g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!