Amazingly delicious and refreshing Vegan Lemon Tart, made with a vegan shortbread crust with a sweet and tangy lemon filling.
I absolutely love this recipe just for how beautiful it is to look at, even if you do not decorate this tart it is still just so pretty. Not to mention, the taste is absolutely phenomenal. I love this tart in the summer time, it is just so refreshing! Top with your favorite kind of berries, my personal favorite are strawberries but raspberries also pair amazingly with this lemony goodness.
VIDEO
INGREDIENTS YOU NEED
Crust:
- 1 1/4 cups all purpose flour
- 1/3 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
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!
Products
Delicious Vegan Lemon Tart
Amazingly delicious and refreshing Vegan Lemon Tart, made with a vegan shortbread crust with a sweet and tangy lemon filling.
Ingredients
Crust:
- 1 1/4 cups all purpose flour
- 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
For a more yellow color, you can add in turmeric powder.
Nutrition
Serving: 1servingCalories: 202kcalCarbohydrates: 23gProtein: 2.6gFat: 10.8gFiber: 1gSugar: 10.7g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About a Vegan Lemon Tart
Can I make this recipe gluten free?
Yes! Just use the 1:1 gluten free all purpose flour instead of the regular all purpose flour in the crust.
Can I freeze this tart?
Yes, freeze in an airtight container for up to 4 months.
super good, very lemony!