Amazingly delicious and refreshing Vegan Lemon Tart, made with a vegan shortbread crust with a sweet and tangy lemon filling.
A Vegan Lemon Tart is a delightful dessert that showcases the perfect balance of tangy and sweet flavors. Its refreshing citrus taste makes it a wonderful treat, especially during the summer months. The tart is beautifully adorned with an array of fresh and vibrant berries, such as strawberries or raspberries, adding a pop of color to its already enticing appearance. The combination of the smooth, creamy lemon filling and the crisp, flaky crust makes each bite a heavenly experience. This vegan version captures the essence of a traditional lemon tart, offering a cruelty-free option that is both pleasing to the eyes and tantalizing to the taste buds.
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INGREDIENTS YOU NEED
Crust:
- 1 1/4 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1/2 cup vegan butter melted
- 3 tbsp sugar
Lemon Curd Filling:
- 2 cups coconut milk in a can
- 1/2 cup fresh squeezed lemon juice
- 1 tsp vanilla extract
- zest of one lemon
- 1 cup sugar
- 1/2 tsp agar agar
- 3 tbsp cornstarch + 3 tbsp milk of choice whisked together
Instructions To Make a Vegan Lemon Tart
Crust:
- Preheat your over to 350 degrees F and grease a 9 inch tart pan. Set aside.
- In a bowl, mix together your flour and sugar. Mix in your butter until all incorporated. If your mixture is too dry to form a dough then add water by the tbsp until desired consistency.
- Roll your dough into a round disk that is about 1/4 inch thick, transfer into your prepared tart pan and evenly press into your pan.
- Prick the bottom of your crust with a fork and bake for 10 minutes or until a golden brown. Allow to cool while you make your filling.
Lemon Curd Filling:
- Place all of your lemon filling ingredients into a saucepan over medium heat and whisk to combine.
- Bring to a boil, stirring constantly. Then, reduce heat and simmer until slightly thickened, about 2 minutes.
- Pour the filling into your cooled shell and allow to cool to room temperature, then transfer your tart into your fridge for at least 3 hours or until set.
- Garnish with fresh berries and vegan whipped cream, slice and enjoy!
Delicious Vegan Lemon Tart
Ingredients
Crust:
- 1 1/4 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1/2 cup vegan butter melted
- 3 tbsp sugar
Lemon Curd Filling:
- 2 cups coconut milk in a can
- 1/2 cup fresh squeezed lemon juice
- 1 tsp vanilla extract
- zest of one lemon
- 1 cup sugar
- 1/2 tsp agar agar
- 3 tbsp cornstarch + 3 tbsp milk of choice whisked together
Instructions
Crust:
- Preheat your over to 350 degrees F and grease a 9 inch tart pan. Set aside.
- In a bowl, mix together your flour and sugar. Mix in your butter until all incorporated. If your mixture is too dry to form a dough then add water by the tbsp until desired consistency.
- Roll your dough into a round disk that is about 1/4 inch thick, transfer into your prepared tart pan and evenly press into your pan.
- Prick the bottom of your crust with a fork and bake for 10 minutes or until a golden brown. Allow to cool while you make your filling.
Lemon Curd Filling:
- Bring to a boil, stirring constantly. Then, reduce heat and simmer until slightly thickened, about 2 minutes.
- Pour the filling into your cooled shell and allow to cool to room temperature, then transfer your tart into your fridge for at least 3 hours or until set.
- Garnish with fresh berries and vegan whipped cream, slice and enjoy!
Notes
Nutrition
Frequently Asked Questions About a Vegan Lemon Tart
Yes! Just use the 1:1 gluten free all purpose flour instead of the regular all purpose flour in the crust.
Yes, freeze in an airtight container for up to 4 months.
super good, very lemony!