This Vegan Lemon Tart recipe is easy-to-follow and it's gluten-free! It has sweet, citrusy, and refreshing flavors making it the perfect summer dessert! Serve this vibrant dessert with lemon slices, blueberries, and powdered sugar for a classic dessert everyone will love.
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This vegan lemon tart looks stunning and tastes amazing! The bright yellow color of this tart makes it a great summer option and because it is chilled it will help you to cool down on those hot summer days.
No need to be intimidated by this vegan lemon tart recipe. You can use ready-made pie crust or make it yourself if you have some extra time. Either way, the end results will have you drooling!
I like to serve this vegan tart for special occasions like backyard BBQ and summertime picnics. When I do, I always get great feedback. In fact, folks are often surprised that this lemon tart is entirely egg, soy, and dairy-free! If you're looking for a summertime dessert that will impress your friends, look no further than this vegan lemon tart recipe.
Ingredients & Equipment
You will need only 10 ingredients to make this vegan tart (including the crust!). You should be able to find everything you need easily at your local grocery store and if you want to save on time, feel free to pick up a vegan pie crust in the freezer section.
Here is everything you need.
Ingredient Notes
- Lemon - Use fresh ripe lemons to get the best flavors out of the lemon filling.
- Turmeric - This is an optional ingredient. It doesn't add any flavor but it adds color and vibrancy to this dessert.
- Coconut Cream - Coconut cream is different that coconut milk but it comes in a similar looking can. Because of the way it's processed, coconut cream is much thicker and richer, creating the perfect melt-in-your-mouth consistency for the lemon filling. If you can't find it at your local grocery store, pick some up online. (<<affiliate link)
- Agar Agar - This is a vegan gelatinous substance that is extracted from seaweed. It can be processed into flakes, powders, and sheets. For this recipe combine Agar Agar powder with water and add it to the lemon tart filling to help it stay firm.
- Maple Syrup - This will sweeten the lemon tart filling. You could also use agave nectar (use about ½ the amount) or coconut sugar.
Recommended Equipment
To make the vegan lemon tart you will need a mixing bowl, rolling pin, tart shell (or pie tin), a saucepan, and basic kitchen utensils. (<<affiliate links)
Step-by-Step Instructions
Step One - Make the Tart Shell
Preheat the oven to 350F and prepare a 8" tart pan for the tart filling. In a medium-sized bowl, add the oatmeal flour, coconut oil and maple syrup and mix until you get a moldable dough. You may need to add a little more liquid to help the dough come together. Once the dough is ready, roll between two baking papers to create a large disc.
Pro Tip: If the disc cracks, simply use your fingers to reassemble it. If the dough is very crackly, you may need to add a little water to help it come together.
Press the mixture onto the bottom and sides of the tart pan. Poke holes along the bottom with a fork and bake for 12 minutes or until lightly browned on top. Remove from oven and let chill.
Step Two - Make the Filling
To make the lemon filling, add the coconut cream, agar agar, and cornflour into a pot, whisk well and make sure all the lumps have been removed.
Next, add and in the rest of the filling ingredients while whisking on medium to high heat. Stir regularly, with a wooden spatula or silicone spatula. As soon as the lemon tart filling begins to thicken, turn the heat down to low and continue to stir regularly. Once the filling is a thick curd-like consistency, remove from heat.
Step Third - Assemble and Chill
Take the lemon filling off the heat and pour onto the chilled base. Refrigerate for 3 hours or until set. The tart will be ready to serve when it has firmed up with only a slight wobble.
Remove from the tart pan and serve.
Serving and Storing
Serving - Once set, serve this lemon tart straight from the refrigerator with lemon slices, blueberries, powdered sugar, and garnish with mint.
Storing - Store the lemon tart in an airtight container in the refrigerator for up to 4 days. To freeze, tightly wrap the tart in plastic wrap and place in the freezer for up to one month.
Tips and Tricks
- Make sure the tart shell is rolled evenly. If the tart shell is too thin on one side then it may crack.
- Make sure there are no cracks in the tart shell. If there are cracks in the tart shell then use your fingers to mold the tart shell together before you add it to the pan to prevent further cracking. If the dough feels very dry, add a little water to the dough until it is moldable without cracking.
- Preheat the oven before the baking the tart shell. Make sure that the oven has been heated for at least 10 minutes before you put the tart shell in it. This will ensure that the tart shell bakes evenly and does not come out soggy.
- Add the lemon curd only to a chilled pie crust. If the crust is still setting, it might break open with the hot curd. Make sure the pie crust is completely set and hard to the touch.
Frequently Asked Questions
There are a few reasons why your tart might crack. The oven may have been too hot or maybe the tart was baked for too long. You must also be careful when you are removing the tart from the pan, if it has not fully cooled down then it will crack.
Store the lemon tart in an airtight container for up to 4 days. You can also freeze it for up to 1 month.
Yes, you will need to refrigerate for at least 3 hours to ensure that the tart sets. Bring the tart out right before serving.
This is a vegan gelatinous substance that is extracted from seaweed. It can be processed into flakes, powders, and sheets. For this recipe it is used to replace the eggs. If you can't find agar agar, use this lemon filling recipe for your lemon tart.
More Vegan Pies & Tarts
- Healthy Coconut Cream Pie (Vegan & GF)
- Vegan Fruit Tart
- Vegan Cherry Pie Cups
- Salted Turtle Tart w/ Pretzel Crust
For more inspiration, check out all my vegan pie and tart recipes.
Vegan Lemon Tarts
Ingredients
Tart Shell
- 2 cups oat flour
- ⅓ cup maple syrup
- ⅓ cup coconut oil, melted
Lemon Filling
- 2 cups canned coconut cream
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- ⅓ cup maple syrup
- 3 tablespoon cornstarch
- ½ teaspoon agar agar
- ½ teaspoon vanilla extract
- pinch of turmeric, for color (optional)
Instructions
- To make the tart filling, preheat the oven to 350F and prepare a 8" tart pan.
- In a bowl add the oatmeal flour coconut oil and maple syrup and mix until you get a moldable dough. Roll the dough between two baking papers to create a large disc. Note: If the disc cracks, simply use your fingers to reassemble it. Press the mixture onto the bottom and sides of the round pan and bake for 12 minutes or until lightly browned on top. Remove from oven and let chill.
- To make the lemon filling, add the coconut cream, agar agar and cornflour into a pot, whisk well to remove all the lumps. Next add and whisk in the rest of the ingredients and place the pot on medium to high heat. Stir regularly, with a wooden spatula or silicone spatula. When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick curd consistency.
- Take the lemon filling off the heat and pour onto the baed base. Refrigerate for 3 hours or until set. Once set, carefully remove from tart pan and serve with fresh berries and powdered sugar.
Notes
- Make sure there are no cracks in the tart shell. If there are cracks in the tart shell then use your fingers to mold the tart shell together before you add it to the pan to prevent further cracking. If the dough feels very dry, add a little water to the dough until it is moldable without cracking.
- Preheat the oven before the baking the tart shell. Make sure that the oven has been heated for at least 10 minutes before you put the tart shell in it. This will ensure that the tart shell bakes evenly and does not come out soggy.
- Add the lemon curd only to a chilled pie crust. If the crust is still setting, it might break open with the hot curd. Make sure the pie crust is completely set and hard to the touch.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Mrs.Shuck says
Can I use regular gelatin (non flavored) powder instead of agar agar? Can I use a regular pie dish?