Vegan Lemon Tart – Silky, Tangy & Completely Dairy-Free
This vegan lemon tart has the clean sharpness of a classic lemon tart, but without eggs or dairy. The filling is silky, bright and properly tangy, with a crisp vegan tart shell underneath. It looks fancy, but the method is simple: cook the lemon curd on the stove top, pour it into a cooled crust and let the fridge do the rest.
The filling is thickened with cornstarch instead of eggs. Full-fat coconut milk gives it body, vegan butter adds gloss, and a tiny pinch of turmeric gives the curd that deep lemon-yellow color without changing the flavor. Use fresh lemon juice here. Bottled juice makes a flat tart, and lemon tart should never taste flat.
For the base, I use this 3-ingredient vegan tart crust. It is pressed into the tin, not rolled, so the whole recipe stays very manageable.
Vegan Lemon Tart – Silky, Tangy & Completely Dairy-Free
Ingredients
- ¾ cup + 1 tablespoons (200 ml) Fresh lemon juice about 4–5 lemons
- 1½ tablespoons Lemon zest about 3 lemons
- ¾ cup + 2 tablespoons (180 g) Superfine (granulated) sugar
- ⅔ cup (160 ml) Full fat coconut milk canned
- ⅓ cup + 1 tablespoon (45 g) Cornstarch
- 2 tablespoons (30 g) Vegan butter
- ¼ teaspoon Turmeric
- A Pinch Fine salt
Instructions
- In a saucepan, whisk together lemon juice, lemon zest, sugar, coconut milk, cornstarch, turmeric and salt until completely smooth.
- Cook over medium-low heat, whisking constantly, for 8-10 minutes until very thick. It should coat the back of a spoon.
- Remove from heat immediately. It thickens very fast.
- Whisk in the vegan butter until melted and glossy.
- Pour immediately into the cooled tart shell (9-inch, 23 cm) and smooth the top.
- Refrigerate for a minimum of 3 hours. Overnight is better. Do not cover with plastic wrap while the curd is still warm, as it will stick to the surface and leave marks.
Video
Notes
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- The curd must be cooked on the stove top until thick, then poured into the shell immediately while still warm and pourable. If it cools in the pan, it becomes too thick to pour and spread evenly.
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- If the curd gets too thick before you can pour it, add warm lemon juice or warm water 1 tablespoon at a time over low heat, whisking until it loosens.
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- Use only fresh lemon juice. Bottled juice lacks the brightness and acidity that make lemon curd work.
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- This tart is best made the day before serving. The curd needs a minimum of 3 hours to set, and the flavor deepens overnight.
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- Use full-fat coconut milk. Light coconut milk does not have enough fat to give the curd its silky texture.
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- Do not skip the turmeric. ¼ teaspoon gives the filling a vivid yellow color without changing the flavor.
