Vegan Lemon Tart - Silky, Tangy & Completely Dairy-Free
A silky vegan lemon tart with a bright, tangy lemon curd filling and crisp dairy-free tart shell. Made without eggs, cream or butter.
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.