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My vegan lemon tart is what I bake when I want a break from the chocolate desserts. I use fresh lemon juice, coconut cream, and dates to create a silky citrus filling inside a crisp, nutty crust. This bright and creamy tart is perfect for a light dessert after heavy meals.
Zesty desserts have always had a place on my table, and while I do love the decadence of my mini chocolate tarts, this vegan lemon tart has a fresher, more lively flavor. I make this tart with a classic lemon custard and a crust made from nuts and oats. If you enjoy the signature texture of tarts but want something made with a more mindful approach, try this lemon tart recipe.
I first made this tart when I wanted a dinner party dessert that could suit several dietary needs with a flavor that is loved by most people. Ordinarily, I would make an Oreo tart, but believe it or not, not everyone likes ending off meals with a chocolate dessert, especially if the main dish was full of luxurious flavors. Lemons are a safe bet when it comes to flavoring desserts, as it has just enough zest to stand out but not so much that it is domineering. When I served the tart, I started second-guessing myself and thought perhaps chocolate would have been a safer choice. But within minutes, the platter was empty, and I knew I had made the right decision.
As a health coach, I love desserts that meet the criteria for a balanced vegan diet, while retaining the same qualities of a classic sweet treat, and this vegan lemon tart does just that. I use fresh lemon juice and zest to give the filling a bright taste that cannot be replicated with artificial additives. The coconut cream creates a smooth, luxurious texture without the use of dairy, while the dates and maple syrup sweeten the tart lightly without refined sugar. Each slice has a perfect balance of sweet and sour, which is the very definition of tart.
This vegan tart depends on a combined baking, simmering, and chilling method to achieve the two different textures of the crispy base and the velvety filling. I pulse the crust ingredients until the mixture clumps together, then press it firmly into the pan and bake. Before adding all the wet ingredients together, I make a slurry with cornstarch and coconut milk. I add the rest of the wet ingredients to the slurry, then transfer it to a saucepan and whisk steadily over medium heat until it thickens into a glossy custard. And that is the cooking done. I pour the custard into the pastry shell and chill it until it sets into a firm and silky filling.
When my kids were younger, they stayed away from anything that was obviously lemon-flavored, believing that it was sour. It took a few tries with certain desserts to get them to appreciate the flavor of the lemon and understand that when mixed with other ingredients, a slight bit of sourness can be quite pleasant. The first time they tried this tart, they were reluctant and had just one small piece. I had hardly turned back around before my kids were back with empty plates, asking for a proper slice. Ha! If you want to get your kids to enjoy real lemon flavors, start with something sweet like this tart or my lemon popsicles.
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🥘 Ingredients
I use pantry staples and fresh lemons to create this vegan lemon tart. This is what I use:
Nuts: I use cashews and pecans for a rich crust with a toasted nut flavor.
Oats: I use oats or oat flour to help form the crust and keep it gluten-free.
Salt: A small pinch sharpens the citrus notes.
Vegan butter: I add a little for richness and a solid shape in the crust.
Dates: Medjool dates add sweetness and help bind the crust mixture.
Maple syrup: I use this in both the crust and filling for a mellow sweetness.
Cornflour: This thickens the filling into a smooth sliceable custard.
Soy milk: I use unsweetened soy milk, but other plant milks work well too.
Fresh lemons: The juice and zest of fresh lemons are essential to the flavor of this tart.
Coconut cream: This gives the filling its creamy texture.
Turmeric: A pinch adds a sunny yellow color to my filling.
🔪 How To Make
I make this tart by focusing on the crust, then the filling, and then I bring them together. This is how I make it:
Make crust: I add the nuts, oats, salt, vegan butter, dates, and maple syrup to a food processor. Then I pulse until the mixture sticks together when pressed between my fingers.
Scrape down sides: I make sure to stop and scrape down the sides of the processor as I blend.
Press into pan: Then I press the crust mixture firmly into a tart pan, making sure the base and sides are well covered.
Bake crust: I bake the crust in a preheated 350F oven for 8-10minutes until lightly golden. Then I allow it to cool completely.
Make slurry: Next, I whisk together the cornflour and soy milk in a bowl until it is smooth and without any lumps.
Combine additional ingredients: I add the lemon zest, juice, maple syrup, and coconut cream. If using turmeric, I add it in at this point too.
Heat, and whisk to thicken: Then I pour the mixture into a saucepan and whisk over medium heat until it thickens into a glossy custard.
Add filling to the crust: I pour the warm filling into my cooled crust and smooth the top.
Chill and serve: I refrigerate the tart for at least 2 hours, but overnight gives the best results.
My #1 Secret Tip for this vegan lemon tart recipe is to cool the crust fully before adding the filling. A warm shell can soften too quickly, while a cool crust remains crisp and can support the filling and be cut into clean slices.
Other Tips To Keep In Mind:
- Whisk constantly: I keep whisking while my custard cooks on the stove to keep it smooth. Cornflour thickens quickly and has a tendency to catch and scorch on the base of the pot if it is not moved around continuously.
- Chill overnight: I always chill this tart overnight instead of the minimum 2 hours. This gives me the cleanest slices and a filling that is firm but still silky.
- Wipe knife: When serving, I make sure to wipe my knife between slices to avoid loose crumbs and bits of filling falling onto the rest of the tart.
- Use fresh lemons: Lemon desserts should only ever be made with fresh lemons. Bottled lemon juice lacks the same authentic flavor.
📖 Variations
These are 3 variations of this vegan lemon tart recipe, which my friends and family request frequently:
Berry topping: I cover the finished tart with 1 cup of fresh mixed berries for colour and added sweetness. If I have time, I add the berries to a saucepan with 1/2 cup water and 1/2 cup sugar, and boil it down until it becomes a thick sauce. My kids love this version and always request extra berries on the side.
Mini tartlets: I press the crust into muffin molds and make individual servings. These are fantastic for buffet-style dessert tables. I like decorating each tartlet with a piece of candied lemon and a small, fanned-out strawberry.
Vegan lemon meringue: I use 1 can of aquafaba, and whisk with an electric mixer until thick, then add 1 cup of icing sugar, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon lemon juice, and whisk again until the mixture forms stiff peaks. I pipe this meringue on top of the tarts for a vegan take on a classic. My husband loves this and usually covers his tart with leftover meringue mixture.
🍽 Serving Suggestions
Since this vegan lemon tart is so bright and attractive, I highly recommend serving it for your next tea party or as a part of your next dessert spread. I love that the flavor of this tart can be paired with a variety of drinks or toppings that all complement each other. I enjoy this tart with a warm cup of lavender latte and a dollop of my vegan whipped cream.
When I am catering for a larger crowd and need a spread with more variety, this vegan lemon tart usually takes center stage. At my most recent ladies’ lunch, I had a tray of my lemon blueberry cookies and a platter of some rasmalai tres leches cake squares. I was keeping the colors neutral for the desserts and decided to interrupt it with a few cups of my blue butterfly pea latte.
🧊 Storing And ♨️ Reheating
Refrigeration: I store slices in an airtight container in the refrigerator for 3-5 days.
Freezing: I wrap slices well and freeze them for up to 1 month.
Reheating: If frozen, I thaw the slices in the refrigerator overnight. I do not reheat this tart as it is best served chilled.
❓ Recipe FAQs
A filling that stays loose usually requires more time cooking on the stovetop. It could also be that the cornflour was not fully dissolved. I make sure to whisk the mixture until it has thickened and can coat the back of a spoon before pouring it into the crust. Then I chill it long enough for the custard to firm up completely.
In this recipe, the coconut cream mainly adds richness, but certain brands vary in strength. I choose a mild unsweetened brand and use plenty of fresh lemon zest, which highlights the citrus as the main flavor. If you prefer, you could also use a neutral plant cream instead of coconut.
If I want a bright yellow filling in my tart without using turmeric, I use a few other natural options instead. A small pinch of saffron steeped in warm plant milk gives me a rich golden color, with a light floral note. Or you could also use annatto powder or extract for a vibrant hue with very little flavor.
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📋 Recipe Card
Vegan Lemon Tart
My vegan lemon tart is what I bake when I want a break from the chocolate desserts. I use fresh lemon juice, coconut cream, and dates to create a silky citrus filling inside a crisp, nutty crust. This bright and creamy tart is perfect for a light dessert after heavy meals.
Servings: 12 servings
Calories: 286kcal
For The Lemon Curd Filling
- My #1 Secret Tip for this vegan lemon tart recipe is to cool the crust fully before adding the filling. A warm shell can soften too quickly, while a cool crust remains crisp and can support the filling and be cut into clean slices.
- Whisk constantly: I keep whisking while my custard cooks on the stove to keep it smooth. Cornflour thickens quickly and has a tendency to catch and scorch on the base of the pot if it is not moved around continuously.
- Chill overnight: I always chill this tart overnight instead of the minimum 2 hours. This gives me the cleanest slices and a filling that is firm but still silky.
- Wipe knife: When serving, I make sure to wipe my knife between slices to avoid loose crumbs and bits of filling falling onto the rest of the tart.
- Use fresh lemons: Lemon desserts should only ever be made with fresh lemons. Bottled lemon juice lacks the same authentic flavor.
Serving: 1slice | Calories: 286kcal | Carbohydrates: 23g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 69mg | Potassium: 278mg | Fiber: 3g | Sugar: 10g