Easy Vegan Lemon Tart Recipe (Gluten Free + Healthy!)
This fresh and zesty vegan lemon tart is bursting with vibrant flavor and perfectly tart and sweet! With a secretly gluten free pastry crust, this lemon tart recipe is easy to make and perfect for all eaters, vegan or not!
Why you’ll love this zesty vegan lemon tart:
You’re just going to absolutely love this easy vegan lemon tart recipe. This lemon tart recipe is the perfect balance of both zesty lemon and sweet vanilla, all in the creamiest custard tart filling. That’s undetectably dairy free, eggless, and vegan!
Oh, and the pastry crust is naturally gluten free as well: we’re just using oat flour, yet the tart crust is so wonderfully flaky and beautiful, you’d never know.
Plus, you only need 8 simple plant based ingredients and this tart is easily prepped a day ahead if you need it.
This vegan lemon tart recipe is perfect for Mother’s Day, Easter, or any spring get together! It’s a lovely and vibrant spring dessert that will have you feeling uplifted and full of vibrancy after each bite!
Easy gluten free ingredients:
Here’s all that you need to make this vegan lemon tart:
- Oat flour: You can use store bought oat flour, like I did, or use rolled oats and blend them into an oat flour. If you don’t need a gluten free lemon tart, you could also swap in all purpose flour.
- Maple syrup: This is my favorite sweetener for the crust. You can also use this in the lemon tart filling rather than granulated sugar if you’d like.
- Vegan butter: I recommend using Miyoko’s vegan butter. Make sure you use the butter with a hint of sea salt. If you don’t want to use butter, you can also use coconut oil.
- Granulated sugar: Make sure that your sugar is organic (I use Florida Crystals), as this will ensure that it’s vegan. If you want a completely refined sugar free lemon tart, I recommend swapping in maple syrup.
- Lemon juice and lemon zest: We’re using all the fresh lemon here! The measurements list 1/2 cup of lemon juice, which is roughly 5 lemons. You’ll also zest one lemon for extra flavor!
- Vanilla extract: Just a touch to mellow the sour flavor of the lemon!
- Coconut milk: You can use coconut milk or cream. But make sure it’s from the can, as you want your vegan lemon curd filling to be super thick.
- Arrowroot starch: You can also swap in cornstarch if you’d prefer.
- Turmeric: This is just for coloring the vegan lemon tart! Classic lemon tarts get their beautiful yellow color from egg yolks. As this is a vegan lemon tart recipe, we’ll be using turmeric instead. I actually used my favorite Golden Moon Milk powder by Anima Mundi Herbals, which is a blend of turmeric, calendula petals, vanilla and cardamom.
In terms of equipment, I recommend using a 9″ tart pan, food processor, medium sauce pan, and a whisk.
What’s the difference between a lemon tart and lemon meringue pie?
There’s a bit of a difference between lemon tart and lemon meringue pie. Lemon tart is a pastry tart crust filled with a lemon custard filling and set in the fridge. Lemon meringue pie uses a pie crust instead of a pastry tart, and the filling is baked as well.
On top, you’ll dollop on homemade vegan meringue, and toast!
Overview: How to make a vegan lemon tart
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Here’s a quick overview of how to make this easy vegan lemon tart:
- Prepare the crust:
I use a food processor to do this. Pulse the dough much like how we make my vegan oat flour crust, then press the dough into the tart pan. Unlike a pie crust, you don’t need to roll out the dough on a floured surface. Just press the dough into the pan!
- Once the pie crust is baked, make the lemon filling:
The key to using arrowroot or cornstarch to make a custard is to mix the starch into the unheated liquid (in this case, coconut milk). This ensures that there will be no clumps of starch as the lemon tart filling thickens. You’ll mix all the ingredients in the saucepan, then place the pan on medium heat.
- Add in the vegan butter:
Once the lemon filling begins to thicken, stir in the vegan butter.
- Fill the lemon tart:
After your thickened lemon filling has been made, pour the filling into the middle of your baked pie crust. Then set the crust for 3+ hours.
- Slice and serve!
Once your lemon tart is set, you can top, slice and serve!
Lemon tart recipe FAQ’s:
Yes! You absolutely need to refrigerate the lemon tart. Keep it refrigerated until you’re ready to serve the tart.
This happens if you either a) didn’t cook the lemon tart filling until it thickens (it should be almost like pudding) or b) your arrowroot starch or cornstarch is no longer good.
Absolutely! You can make this lemon tart the day before and set it in the fridge overnight. The next day, it will be perfect for slicing!
Unlike classic lemon tart, which will only last about 2 days in the fridge, this vegan lemon tart will last about 4 days in the fridge when well kept.
I recommend topping this vegan lemon tart with fresh raspberries, blueberries, or even thinly sliced lemon! I also sprinkled a few petals of my favorite tea, Blue Lotus Flower Tea by Anima Mundi Herbals. The blue really helps the yellow pop! A dollop of vegan whipped cream is also really lovely!
You’re just going to absolutely adore this vegan lemon tart recipe! It’s the perfect zesty and light spring dessert that everyone will love, vegan or not!
More vegan lemon recipes you’ll love:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Easy Vegan Lemon Tart Recipe (Gluten Free + Healthy!)
Description
This fresh and zesty vegan lemon tart is bursting with vibrant flavor and perfectly tart and sweet! With a secretly gluten free pastry crust, this lemon tart recipe is easy to make and perfect for all eaters, vegan or not!
Ingredients
Gluten Free Oat Crust:
- 1 1/2 cups (188 g) oat flour*
- 2 tbsp arrowroot starch
- 1/3 cup (76 g) vegan butter, cubed and cold
- 2 tbsp maple syrup
- 1 tbsp chilled water
Lemon Tart Filling:
- 1 can (398 mL) coconut milk or coconut cream
- 1/3 cup (50 g) arrowroot starch or cornstarch
- 1/2 cup (100 g) granulated sugar (can sub 1/3 cup maple syrup instead)
- 1/2 cup (100 mL) lemon juice
- Zest from 1 lemon
- 2 tbsp turmeric or Anima Mundi Herbals golden moon milk powder
- 1 tsp vanilla extract
- 2 tbsp vegan butter
Instructions
- Prep: Measure out all ingredients before beginning. Grease a 9″ tart pan and set aside.
- Make the crust: In a large food processor, pulse together the oat flour and arrowroot starch. Then add in the cubed vegan butter and maple syrup, and begin to process the dough until a thick dough forms. Add in the tablespoon of cold water to help the dough form.
- Press the dough into the tart pan: Once the dough is formed, press the dough into the tart pan. Use the bottom of a ramekin to help smooth the dough, and work it up the sides of the tart pan. Place the dough into the freezer to chill while you preheat the oven to 400F.
- Bake the crust: Once the oven is preheated, remove the tart crust from the freezer. Poke a few holes into the tart pan with a fork, and place a piece of parchment paper down along with pie weights, dried beans or flour. Bake the crust for 15-18 minutes, or until completely set.
- While the crust is baking: In a medium saucepan and BEFORE you heat the pan, add in the coconut milk and arrowroot starch. Whisk together until there are no more clumps of starch left. Then add in the remaining lemon tart filling ingredients, except for the vegan butter. Whisk until combined. Turn the heat on the stove up to medium-high, and continue to whisk and stir the mixture until it thickens, about 10 minutes. Once the mixture has thickened, add in the vegan butter, and remove from heat. Whisk vigorously to combine the vegan butter into the custard.
- Fill the lemon tart: Remove the crust from the oven, and pour the filling into the crust. Allow the tart to sit at room temperature for 10 minutes.
- Chill the tart: Place the vegan lemon tart into the fridge to set for 3 hours or until completely set.
- Serve and enjoy! Once the tart is set, slice and serve! Store any leftovers in an airtight container and in the fridge for up to 4 days.
Notes
Don’t need gluten free? Swap in all purpose flour instead.
Just made this last night, recipe was easy to follow. Looks lovely, however, I think that 2 tbsp of turmeric is quite a lot! I’ve just had a taste and it’s definitely turmericy… I know it’s for the yellow colour but its a little noticeable in taste. Aside from that it’s fine, I think if I don’t tell anyone there’s any in it they won’t know but just to say maybe to reduce that to 1 tbsp.
Thanks so much! Love your recipes so much (I’ve made many!).