Vegan Lemon Tart

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My vegan lemon tart is made with a nutty crust and tangy lemon curd filling. It’s perfect for anyone who enjoys a rich, creamy, citrusy dessert that’s completely plant-based. Sweetened with maple syrup and dates, this tart is dairy-free, gluten-free, and refined-sugar-free to accommodate many dietary preferences. It’s a simple yet elegant dessert that everyone will love whether served at a special occasion or just for an everyday treat!

Traditionally lemon tarts are made with plenty of butter, eggs, sugar, and lemon juice. But, my vegan lemon tart filling is made with fresh and zippy lemon juice whisked into rich coconut cream.

The crunchy crust is made from crushed cashews, pecans, and oats held together with dates. These easy plant-based changes make this eggless lemon tart naturally sweet and totally guilt-free! It’s a dish everyone can enjoy!

If you’re looking for more easy, light desserts like this one, be sure to check out my lemon blueberry cookies which is another citrus-forward dessert that’s packed full of flavor. And I’d also recommend trying my list of 85 healthy desserts that are perfect for satisfying your sweet tooth!

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🥘 Ingredients

My dairy-free lemon tart calls for a few simple ingredients, each one of which makes this dessert truly shine. Find the full list of ingredients and nutrition facts at the bottom of this post.

Nuts: I use crushed cashews and pecans to make the base of the crust. Nuts are packed with heart-healthy unsaturated fats, Omega-3’s, and plenty of fiber (source). They’re a delicious addition to desserts, especially vegan pie crust.

Oats: I prefer oats over plain flour for a whole-grain, gluten-free option. I blend the oats into oat flour, which helps bind the flaky gluten-free crust together.

Salt: A little bit of salt goes a long way. It adds flavor and enhances the sweetness of the tart.

Vegan Butter: Since the nuts already contain plenty of healthy fat, I only need two tablespoons of vegan butter! Coconut oil also works.

Medjool Dates: Dates are naturally very sweet and sticky, so they work double duty as both a sweetener and a binder when blended up!

Maple Syrup: I use pure maple syrup to sweeten both the crust and the filling. It’s vegan-friendly and unrefined.

Cornflour: Cornflour, or cornstarch, is another ingredient I use to thicken the filling. You can substitute arrowroot starch or one and a half tablespoons of agar agar powder if needed.

Soy Milk: I use soy milk, but any unsweetened plant-based milk works. Coconut milk and almond milk are a couple of my favorites.

Fresh Lemons: Fresh lemon juice is essential for the best vegan lemon tart! I always zest the lemon too, as it adds a burst of bright lemon flavor. When I am in a pinch I have used bottled lemon juice, making sure it is 100% pure lemon juice.

Coconut Cream: I use coconut cream, not to be confused with cream of coconut. It’s similar to coconut milk but thicker and unsweetened, creating a luscious lemon curd without the need for egg yolks, sour cream, or cream cheese.

Turmeric: I like to use a pinch of turmeric to give the dessert its vibrant yellow color.

👩🏽‍🍳 How To Make A Vegan Lemon Tart

Learn how to make my delicious, eggless, vegan lemon curd tart! Easily follow along with my step by step directions below:

Make Tart Crust: First, I preheat my oven to 350 degrees Fahrenheit. Then, I place all the crust ingredients into a food processor and pulse until the mixture comes together, which usually takes about 3 to 5 minutes.

I stop occasionally to scrape down the sides with a spatula to ensure everything is well combined.

Press Into Tart Pan: Next, I evenly drop the crust mixture into the tart pan, pressing it firmly into the tin until it’s completely covered. I trim the edges of the crust to make it neat. 

Bake Crust: Now, I bake the crust in the preheated oven until it’s lightly golden, which takes about 8 to 10 minutes. After baking, I carefully remove the crust from the oven and set it aside to cool.

Make Slurry: To start, I make a slurry by combining the cornflour and soy milk in a large bowl and setting it aside. 

Combine Additional Ingredients: Next, in a mixing bowl, I whisk the lemon zest, fresh lemon juice, maple syrup, and coconut cream into the slurry mixture. If I’m using turmeric, I add it at this stage as well.

Heat & Whisk To Thicken: Then, I pour the tart filling into a medium saucepan and whisk it over medium heat until it thickens to the right consistency.

Add Filling To Crust: Once the mixture thickens, I carefully pour it into the pastry crust and smooth off the top.

Chill & Serve: Then, I place the tart in the refrigerator and let it set for at least 2 hours, though I prefer to leave it overnight for the best results. When it’s ready, I decorate my vegan tart with my favorite toppings and serve it up to enjoy!

📖 Variations

Try some of my easy variations below when you want to switch things up!

Vegan Lemon Meringue Tart: I top the tart with vegan meringue made from aquafaba for a delightful twist. To make meringue, I use one can of the aquafaba (chickpea liquid), whisking with an electric whisk in a bowl for about 2 minutes until thick. Then, add in 1 cup of icing sugar, ½ teaspoon vanilla, and ½ teaspoon lemon juice and whisk until a stiff peak is formed.

Vegan Lemon Tartlets: To make this recipe into mini tarts, I use silicone muffin molds. I press the crust mixture into each mold, bake until golden brown, then pour the filling into each mold and refrigerate overnight. Once set, I carefully push the mini lemon tartlets out of the molds and serve.

Vegan Meyer Lemon Tart: I use Meyer lemons for a sweet, floral taste that adds a unique flavor to the tart.

No-Bake Vegan Lemon Tart: When I am in the mood for a no-bake option, I press the crust mixture into the tart pan and refrigerate instead of baking. I then pour the vegan lemon curd filling into the crust as directed and refrigerate until it’s set.

Extra Sweet Or Tangy: To adjust the sweetness, I add more maple syrup or dates. For a tangier flavor, I increase the amount of lemon juice or zest.

🍽 Serving Suggestions

I love making this egg-free lemon tart as a dessert of afternoon pick-me-up, served along with other goodies. Here are my favorites:

Toppings: I will often add toppings to make the tart both delicious and beautiful! Fresh strawberries, coconut whipped cream, lemon slices, fresh mint, edible flowers, fresh fruit, chopped nuts, and granola are all great options for a garnish.

Drinks: I love to enjoy this tart with a refreshing glass of herbal tea, honeydew milk tea, a vegan coquito hot coffee, or an iced ube latte.

🧊 Storing And ♨️ Reheating

Storing a lemon tart properly is key to keeping it fresh and delicious. Here’s how I ensure my tart stays in perfect condition until it’s ready to be enjoyed again.

Refrigeration: I transfer any leftover lemon tart slices to an airtight container and store them in the refrigerator. They’ll keep well for 3-5 days.

Freezing: I make sure to let it cool completely and firm up in the refrigerator first. Then, I wrap each slice tightly in plastic wrap to prevent freezer burn and transfer them to a freezer-safe container. The tart will keep in the freezer for up to one month. When I’m ready to enjoy it again, I transfer the desired amount of slices to the refrigerator. I let them defrost in their plastic wrapping overnight.

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