Ultimate Vegan Lemon Tart Recipe: Dairy-Free & Eggless Tangy Perfection
Prepare to delight your taste buds with this incredible Vegan Lemon Tart! It’s the perfect blend of tangy lemon and sweet, with a wonderfully flaky crust that will surprise and impress even the most discerning dessert lovers. Crafted without any eggs or dairy, this recipe proves that you don’t need traditional ingredients to create a show-stopping dessert. Whether you’re hosting a sophisticated afternoon tea, celebrating a special occasion, or simply craving a refreshing treat, this homemade vegan lemon tart is guaranteed to be a hit. Its vibrant flavor and stunning presentation make it an ideal choice for any gathering, accommodating various dietary needs without compromising on taste or texture.
Crafting the Perfect Vegan Pie Crust
Making a vegan tart crust is remarkably similar to preparing a traditional one, with one key difference: the fat. While classic pastry recipes typically call for butter, we achieve that same irresistible flakiness and rich texture by using coconut oil. This substitution ensures our dairy-free tart crust is just as delicious and easy to work with.
I’ve personally tested and perfected this vegan pastry recipe using coconut oil countless times, and the results are consistently fantastic. You might notice that the pastry is a little more delicate and prone to cracking when you roll it out. Don’t worry, this is completely normal! The beauty of coconut oil pastry is its forgiving nature – any cracks or tears can be easily mended by gently pressing the edges together with the warmth of your fingers. The heat from your hands slightly melts the coconut oil, allowing the pastry to re-form seamlessly.
This vegan pie crust relies on a few simple, everyday ingredients, similar to what you’d find in a classic recipe:
- Plain Flour: Provides the fundamental structure for a sturdy yet tender crust.
- Almond Meal: Adds a delicate nutty flavor and contributes to a wonderfully tender crumb, preventing the crust from becoming tough.
- Icing Sugar (Powdered Sugar): Sweetens the crust subtly and helps create a fine, melt-in-your-mouth texture.
- Coconut Oil: The star ingredient for our dairy-free fat. When properly chilled and cut into the flour, it creates those desirable flaky layers. Ensure it’s solid and cold for the best results.
- Cold Water: Essential for bringing the dough together without overworking the gluten, which keeps the pastry tender. The colder the water, the better for maintaining the coconut oil’s solid state.
For best results, keep all your ingredients, especially the coconut oil and water, as cold as possible. This helps to create steam during baking, leading to that characteristic flaky texture we all love in a perfect tart crust. Blind baking the crust is also a crucial step to prevent a soggy bottom and ensure it’s fully cooked before adding the lemon curd. Place parchment paper over the dough and fill it with baking weights or dried beans, then bake until golden brown.
How to Make a Silky Smooth Vegan Lemon Curd Filling
Don’t be intimidated by the idea of an eggless lemon curd! Creating this tangy, creamy filling without eggs is surprisingly straightforward and yields a result that is just as luxurious and flavorful as its traditional counterpart. A classic lemon curd relies on egg yolks for its signature richness and thickening properties when cooked. To achieve this in our vegan version, we simply need to find effective plant-based alternatives.
For this delightful dairy-free lemon curd filling, I’ve used a combination of common ingredients to replicate the texture and consistency. Cornstarch acts as our primary thickening agent, creating that initial creamy body as the mixture heats. It works in conjunction with lemon juice and rich coconut cream to form the luscious base. To ensure the curd firms up beautifully and holds its shape once chilled, Agar Agar Powder is added. If you’re new to agar agar, it’s a fantastic plant-based gelling agent derived from seaweed, often used as a vegan alternative to gelatin. It’s incredibly powerful, so a little goes a long way, and it sets wonderfully in the fridge.
Another challenge with an eggless lemon curd is achieving that iconic bright yellow hue, which traditionally comes from egg yolks. To create this vibrant illusion, I incorporate a touch of Turmeric Powder. Not only does turmeric boast incredible coloring power, giving the curd a beautiful golden shade, but it’s also virtually tasteless in the small quantity used here. This means you get all the visual appeal without any unwanted flavor, making it truly indistinguishable from a classic lemon curd! It’s truly amazing how this eggless and dairy-free lemon curd perfectly captures the essence of the original.
Explore More Vegan Recipes with Agar Agar Powder:
- Vegan Strawberry Coconut Panna Cotta
- Vegan Chocolate Mousse Tart with Raspberries
- No Bake Mini Blueberry Tarts
- Orange and Grapefruit Panna Cotta
Simple Steps to Make Your Vegan Lemon Curd:
- Begin by whisking together the Lemon Juice, rich Coconut Cream, Caster Sugar, Cornstarch, and a hint of Turmeric Powder (if using for color) in a saucepan. Ensure the mixture is completely smooth with no lumps before heating.
- Place the pot over low to medium heat, continuously whisking. This constant motion is crucial to prevent the cornstarch from clumping and to ensure even thickening. As it heats, you’ll notice the mixture gradually becoming thicker and more viscous.
- Once it starts to thicken, bring the mixture to a gentle boil. At this point, the cornstarch has fully activated. Add the Agar Agar Powder and continue whisking vigorously for another minute. Agar agar needs to boil for a short period to fully activate its gelling properties.
- Immediately remove the pot from the heat and pour the warm, silky Vegan Lemon Curd over your pre-baked and cooled tart pastry. The curd will continue to set as it cools, so work quickly.
- Transfer the tart to the refrigerator and allow it to chill for at least 2 hours, or until the curd is completely set and firm. This chilling time is essential for the agar agar to work its magic and for the flavors to fully meld.
Elevate Your Tart with Vegan Meringues Made with Aquafaba
To truly capture the essence of a classic lemon meringue tart, consider adding some light and airy vegan meringues as a topping. The secret ingredient for these delicate eggless wonders? Aquafaba! Aquafaba is simply the brine or liquid from a can of chickpeas, and it has incredible emulsifying and foaming properties that perfectly mimic egg whites. This makes it an ideal substitute for creating stiff, glossy meringue peaks.
If you’re curious to dive deeper into making these delightful confections, I’ve dedicated an entire article to the subject: How to Make Aquafaba Meringue Cookies. There, you’ll find detailed instructions and tips to master this surprisingly simple technique.
When you decide to adorn your vegan lemon tart with these charming eggless meringues, a small but important tip is to add them just before serving. Aquafaba meringues, while beautiful and delicious, can be quite fragile. They are susceptible to moisture, and if placed on the tart too far in advance, they might start to melt or weep, compromising their crisp texture and appearance. For the freshest and most impressive presentation, garnish your dessert with the meringues right before you bring it to the table.
Alternatively, if you prefer not to make meringues, you can finish your tart with a simple dusting of powdered sugar, a swirl of vegan whipped cream, or some fresh lemon zest and berries for a beautiful and equally delicious presentation. The beauty of this dairy-free lemon tart is its versatility!
Why Choose This Vegan Lemon Tart? Benefits and Appeal
This vegan lemon tart recipe isn’t just a delicious alternative; it’s a dessert that offers numerous benefits and broad appeal. By being entirely plant-based, eggless, and dairy-free, it caters to a wide range of dietary preferences and restrictions, making it an incredibly inclusive option for any gathering.
- Allergy-Friendly: For those with egg or dairy allergies, or lactose intolerance, this tart is a dream come true. You can serve it with confidence, knowing that everyone can enjoy a slice without worry.
- Plant-Based Goodness: Embracing a vegan lifestyle or simply looking to incorporate more plant-based meals? This tart is a perfect addition to your repertoire, proving that vegan desserts can be just as decadent and satisfying as their traditional counterparts.
- Incredible Flavor Profile: Despite the absence of animal products, this lemon tart delivers on all the classic expectations. The intense tanginess of the lemon is balanced by a subtle sweetness, creating a refreshing and bright flavor that cleanses the palate. The flaky crust provides a delightful textural contrast to the silky-smooth curd.
- Impressive Presentation: With its vibrant yellow filling and the potential for elegant meringue or fresh fruit toppings, this tart is a visual masterpiece. It looks sophisticated and homemade, making it an ideal centerpiece for any dessert spread.
- Versatility: While perfect on its own, this tart can be easily customized. Adjust the sweetness of the curd, add other citrus zests, or experiment with different toppings to make it truly your own.
In essence, this dairy-free, eggless lemon tart offers all the joy and flavor of a beloved classic, while being accessible to a broader audience. It’s a testament to how creative and delicious plant-based baking can be!
Tips for Success and Storage
Achieving a perfect vegan lemon tart is easy with a few key tips:
- Crust Care: Always use very cold coconut oil for the pastry. If your kitchen is warm, you can chill your food processor bowl and blade beforehand. Don’t overmix the dough; pulse just until it comes together. If the dough cracks while rolling, simply press it back together with your fingers – the warmth helps. Ensure your crust is fully blind-baked and cooled before adding the filling to prevent sogginess.
- Curd Consistency: Whisk continuously when heating the lemon curd mixture to prevent lumps and scorching. Agar agar needs to boil for at least a minute to activate properly and ensure a firm set. If you prefer a slightly creamier (less firm) curd, you can slightly reduce the agar agar, but be mindful it might not hold its shape as well, especially if serving warm.
- Sweetness Adjustment: Lemon intensity can vary. Taste your curd mixture before adding the agar agar (as agar once added, cannot be reversed) and adjust the sugar to your preference. Some prefer a super tangy tart, while others enjoy a sweeter balance.
- Chilling is Key: Allow the tart to chill for the full recommended time (at least 2 hours, or until completely firm) in the refrigerator. This is essential for the curd to set properly and for the flavors to deepen.
- Storage: Store the leftover vegan lemon tart in an airtight container in the refrigerator for up to 3-4 days. The crust might soften slightly over time, but the flavor will remain delicious. Freezing is generally not recommended for lemon tarts, as the curd’s texture can change upon thawing.
Frequently Asked Questions About Vegan Lemon Tarts
Q: Can I use a different fat for the vegan pie crust instead of coconut oil?
A: While coconut oil is highly recommended for its butter-like qualities, you can experiment with other solid vegan fats like vegan butter sticks (margarine in stick form, not spreadable tub varieties). Just ensure it’s very cold and cut into small pieces, similar to how you would with coconut oil, for the flakiest results.
Q: Is it possible to make this recipe gluten-free?
A: Yes, absolutely! You can adapt the crust by using a gluten-free all-purpose flour blend (ensure it contains xanthan gum or add a small amount if not). The lemon curd filling is naturally gluten-free.
Q: My lemon curd didn’t set. What went wrong?
A: The most common reason for a unset curd is that the agar agar didn’t boil long enough to activate its gelling properties. Ensure the mixture comes to a full, rolling boil for at least one minute after adding the agar agar powder. Also, make sure your agar agar is fresh, as its potency can diminish over time.
Q: Can I use bottled lemon juice?
A: Freshly squeezed lemon juice will always provide the best, most vibrant flavor. However, if absolutely necessary, you can use bottled lemon juice, but be aware that the flavor might be slightly less intense. Adjust the sugar to taste accordingly.
Q: How far in advance can I make this vegan lemon tart?
A: You can prepare the crust a day in advance and store it covered in the fridge. The full tart with the curd can be assembled and chilled up to 1-2 days before serving. If you’re adding aquafaba meringues, add them just before serving for the best texture.
More Delicious Vegan Desserts to Try
- Vegan Chocolate Mousse
- Almond Flour Peanut Butter Cookies
- Avocado Chocolate Mousse
- Vegan No Bake Mango Cheesecake
- Vegan Sticky Date Puddings
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe Card
Easy Vegan Lemon Tart
Print Recipe
Ingredients
Pastry Crust
- 1 cup (150gr) Plain Flour
- 1/2 cup (50gr) Almond Meal
- 2 tbsp (20gr) Icing Sugar
- 2/3 cup (100gr) Coconut Oil, solid and cold
- 1/4 cup (60ml) Cold Water
Vegan Lemon Curd
- 3/4 cup (175ml) Lemon Juice – approx. 4 small lemons, freshly squeezed for best flavor
- 1 cup (220ml) Coconut Cream – from a can, chilled and thick cream scooped from top
- 4 tbsp (60gr) Caster Sugar, or to taste – see note below
- 2 tbsp (15gr) Cornstarch
- 1 1/2 teasp. (3gr) Agar Agar Powder – ensure it’s fresh for proper setting
- 1 teasp. Turmeric Powder, optional, for natural yellow coloring
Instructions
Pastry Crust
- In the bowl of your food processor, combine the Plain Flour, Almond Meal, and Icing Sugar. Pulse a few times until all the dry ingredients are thoroughly mixed.
- Add the very cold, solid Coconut Oil (cut into small pieces if not already). Pulse until the mixture resembles wet sand or fine crumbs. Then, add the cold water, one tablespoon at a time, continuing to pulse until the pastry just comes together into a cohesive dough. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently form it into a ball. Flatten it slightly into a disk, wrap it tightly in plastic wrap, and refrigerate for 10 to 15 minutes. This chilling period allows the coconut oil to firm up, making the dough easier to handle.
- Preheat your oven to 180°C (350°F). Generously flour your kitchen bench and roll out the chilled pastry to create a large disc, about 3-4mm thick, large enough to fit your tart tin with a removable bottom. If the pastry cracks, simply use your fingers to gently press it back together and smooth out any imperfections. Carefully transfer the rolled pastry into your tart tin. Press it firmly into the bottom and up the sides. Prick the bottom of the crust all over with a fork to prevent it from puffing up. Line the pastry with a small sheet of baking paper and fill it with baking beads, pie weights, or dried beans.
- Bake the crust with the weights for 10 to 15 minutes. Carefully remove the baking paper and weights, then continue to bake for another 5 to 10 minutes, or until the crust is beautifully golden brown and fully cooked. Remove from the oven and set aside on a wire rack to cool completely before filling.
Vegan Lemon Curd
- In a small saucepan, whisk together the Lemon Juice, Coconut Cream, Caster Sugar, Cornstarch, and Turmeric Powder (if using) until there are absolutely no lumps. Place the saucepan over low to medium heat. Continuously whisk the liquid as it heats to prevent burning and ensure even thickening. Taste and adjust the sweetness to your liking if required, before the next step.
- Once the curd starts to thicken and begins to gently boil, add the Agar Agar Powder. Whisk vigorously for one full minute to ensure the agar agar is fully dissolved and activated. Immediately remove the saucepan from the stove. Promptly pour the warm vegan lemon curd into your pre-baked and cooled tart pastry shell. Place the tart in the fridge to set for at least 2 hours, or until the curd is firm.
- Optional: Once the tart is set and chilled, decorate it just before serving with Aquafaba Meringues, fresh berries, or grated lemon zest for an elegant finish.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Notes
- The lemon filling in this recipe is designed to be relatively low in sugar and quite tangy, which is how I personally prefer my lemon tarts. If you have a sweeter tooth, please feel free to increase the quantity of Caster Sugar in the curd to match your desired level of sweetness.
Instruction Notes:
- Don’t be alarmed if the pastry seems to crack a bit when you are rolling it out or transferring it to the tart tin. This is quite common with coconut oil-based crusts. You can easily patch any cracks by gently pressing the dough back together with your fingers. The natural warmth from your hands will slightly soften the coconut oil, allowing you to seamlessly mend any imperfections.
- For a creamier, albeit slightly less stable, lemon filling, you can experiment with reducing the amount of Agar Agar Powder by about 1/4 to 1/2 teaspoon. The curd will still set, but it will have a softer, more custard-like consistency and might not hold its slice shape as sharply.
- Always taste the lemon cream mixture before you add the agar agar. This is your opportunity to adjust the sweetness and tanginess to your perfect balance. Once the agar agar is added and boiled, its gelling properties activate, and the flavor profile becomes much harder to change.
Nutrition (per serving)