This is the BEST Easy Vegan Lemon Tart you will ever try! It’s simple to make, doesn’t contain any eggs or dairy and tastes like a classic lemon tart!
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What makes this Easy Vegan Lemon Tart so perfect?
It’s most definitely the baked lemon filling. It’s creamy and light with a full on lemon zing.
The lemon shortcrust pastry is buttery, lightly zesty and melts in your mouth. It’s truly a fun and happy dessert which will put a smile on your face, and whoever you serve this too.
You simply can’t go wrong with a lemon tart. It’s one of the most iconic and classic bakes which is sure to brighten up any day with it’s vibrant colour and scrumptious, fresh flavour!
Say hello to the most incredible and Easy Vegan Lemon Tart!
This tart tastes exactly like a classic French ‘tarte au citron’. It has a sweet, crumbly buttery crust, along with a dash of fresh lemon zest (for added flavour) and a classic lemon filling.
This tart contains 2 steps:
Crust: The crust is basically a really simple vegan shortcrust pastry. It’s made with flour, icing sugar block butter and ice water. I wanted to incorporate as much lemon in this dessert as possible, so I added some fresh lemon zest into the crust. In this post, you’ll find the recipe for the crust, and also some helpful tips and tricks to help make the best crust! After the crust, you’ll only need to make the filling.
Lemon Filling: The lemon filling is extremely easy. There’s hardly any preparation needed. All you need to do is add all of the lemon filling ingredients into a blender, whizz up until smooth and pour directly into the tart crust. It’s as simple as that! This post includes many helpful tips and tricks so make sure to keep reading.
How to make a Vegan Lemon Tart?
What you’ll need:
Icing sugar: Try to get super fine icing sugar, as it’ll make for a ‘melt in your mouth’ crust.
Plain flour: Unlike a cake recipe, pastry doesn’t need to rise so only use plain or all purpose flour.
A bunch of fresh lemons: Use unwaxed if you can as these are vegan friendly.
Dairy-free block butter: My favourite vegan friendly block butters are ‘Naturli Vegan Block’ and Flora Plant Block Alternative’.
Ice water: Fill a glass with plain water and add a few ice cubes to it. Allow it to sit for 5 minutes before using. This makes for a simple ice water.
Coconut cream: Chill a can of full fat/premium coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
Silken tofu: Don’t get this confused with ‘firm tofu’, you’ll want silken tofu as it’s creamier for these types of desserts.
Corn starch / corn flour.
Caster sugar: A fine caster sugar is perfect, don’t use brown sugar or it’ll affect the colour and overall taste of the lemon filling.
Turmeric or yellow food gel: Depending on what you have / your preference, to colour the lemon filling, you’ll want to add in a dash of ground turmeric or a drop of yellow food gel.
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Looking for more lemon recipes? Look no further:
Tips for the crust:
- To make the perfect pie crust, you’ll need a few things. A round loose base / pushup tart tin, grease proof paper and baking beans or rice.
- To make the pie / tart crust, you’ll need shortcrust pastry. This pastry needs to be kept cold at all times. Use the butter direct from the fridge to maintain the cool temperature.
- Ice water is also added which helps the butter firm up when you’re making the dough.
- Before using, you’ll want to wrap the dough ball in some greaseproof paper and pop it in the fridge for an hour to firm up. This is an essential step. If you miss it, your pastry might sink when baked.
- Prick the base of the pastry with a fork. This allows any heat to escape, preventing the pastry from rising when baking.
Tips for the filling:
- To get the filling mixture as smooth as possible, use a high speed blender. During blending the ingredients, scrape the sides of the blender down a few times to make sure everything is combined.
- Only use the thick part of the coconut cream (see notes* for details on how to use the coconut cream).
- Make sure the filling has baked, before removing from the oven. You want to test this by slightly wobbling the tin. If the filling moves only a little bit, it’s ready, if there is a lot of movement, it needs more time in the oven. It’s crucial you get this step right as this determines the texture of the tart. It will firm up when it’s cooled down and chilled.
- Allow the tart to chill fully before serving. If you serve while warm, the filling wont hold its shape. Chilling overnight sets the filling making for clean, precise slices / servings.
For best results, always follow the recipe ingredients, and instructions as closely as possible.Print