Vegan Lemon Tart

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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.

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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.

📖 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.

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