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easy, healthy, gluten free vegan lemon tart recipe on a white plate
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4.84 from 12 votes

Vegan Lemon Tart

A vegan lemon tart with a nutty crust and sweet but tangy lemon curd filling. It's a simple but elegant dessert even dairy-lovers can't resist. Sweetened with maple syrup & dates, this tart is vegan, gluten-free, & refined-sugar-free too!
Prep Time15 mins
Cook Time20 mins
Chill2 hrs
Total Time2 hrs 35 mins
Course: Baking, Dessert
Cuisine: American, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 286kcal
Author: Anjali Shah



For the Crust

  • ½ cup raw cashews
  • ½ cup pecans
  • 1 cup oats
  • ¼ tsp salt
  • 2 tbsp vegan butter, melted
  • 8 pitted Medjool dates
  • 1 tbsp maple syrup

For the Lemon Curd Filling

  • 3 tbsp cornflour or corn starch
  • 3 tbsp unsweetened soy milk
  • 2 tbsp lemon zest
  • ½ cup lemon juice
  • cup maple syrup
  • 2 cups coconut cream
  • ¼ tsp turmeric, optional


  • Preheat the oven to 350 degrees F / 176 C.
  • Place all crust ingredients into a high-speed food processor and blitz until ingredients come together as a dough. This may take anywhere from 3-5 minutes, scraping down the sides throughout this time.
  • Press the dough firmly and evenly into a 10 inch flan tin, trim the edges of the crust.
  • Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven, set aside to cool.
  • Meanwhile prepare the filling by whisking together the cornflour and soy milk to form a slurry.
  • Whisk into the cornflour mixture the lemon zest, lemon juice, maple syrup and coconut cream. If using turmeric whisk that into the mixture too.
  • Pour the filling mixture into a pot and whisk over medium heat until it thickens.
  • Once thick, pour the filling into the prepared crust and smooth off the top.
  • Place the tart into the fridge to set for at least 2 hours or overnight.
  • Once the filling has set, decorate the top of the tart with whipped coconut cream, toasted shredded coconut, lemon slices or any of your favorite toppings.




  • Slice the tart into 10 equal pieces once it has set.
  • Turmeric is added to the filling to add additional color, this is completely optional.
  • Coconut cream can be substituted with soy or almond milk.
  • Left-over tart can be stored in an airtight container in the fridge for up to 4 days.
  • Fresh berries or powdered sugar can also be used to top the tart.


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