Vegan Lemon Tarts

This Vegan Lemon Tart is sweet, tangy, and refreshing! The lemon adds a burst of citrusy flavor which is perfect for summer! Serve this vibrant dessert with lemon slices, blueberries, and powdered sugar for a classic dessert everyone will love.

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Prep Time: 30

Cook Time: 12

Chill Time: 3

Total Time: 3 42

Servings: slices

Calories: 496kcal

Author: Sarah McMinn

Ingredients

Tart Shell

2 cups oat flour
⅓ cup maple syrup
⅓ cup coconut oil, melted

Lemon Filling

2 cups canned coconut cream
⅓ cup lemon juice
1 tbsp. lemon zest
⅓ cup maple syrup
3 tbsp. cornstarch
½ tsp. agar agar
½ tsp. vanilla extract
pinch of turmeric, for color (optional)

US Customary - Metric

Instructions

To make the tart filling, preheat the oven to 350F and prepare a 8" tart pan.
In a bowl add the oatmeal flour coconut oil and maple syrup and mix until you get a moldable dough. Roll the dough between two baking papers to create a large disc. Note: If the disc cracks, simply use your fingers to reassemble it.
Press the mixture onto the bottom and sides of the round pan and bake for 12 minutes or until lightly browned on top. Remove from oven and let chill.
To make the lemon filling, add the coconut cream, agar agar and cornflour into a pot, whisk well to remove all the lumps. Next add and whisk in the rest of the ingredients and place the pot on medium to high heat. Stir regularly, with a wooden spatula or silicone spatula. When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick curd consistency.
Take the lemon filling off the heat and pour onto the baed base. Refrigerate for 3 hours or until set. Once set, carefully remove from tart pan and serve with fresh berries and powdered sugar.

Notes

Serving and Storing - Once set, serve this lemon tart straight from the refrigerator with lemon slices, blueberries, powdered sugar, and garnish with mint. Store the lemon tart in an airtight container in the refrigerator for up to 4 days. To freeze, tightly wrap the tart in plastic wrap and place in the freezer for up to one month.

Recipe Tips

Make sure there are no cracks in the tart shell. If there are cracks in the tart shell then use your fingers to mold the tart shell together before you add it to the pan to prevent further cracking. If the dough feels very dry, add a little water to the dough until it is moldable without cracking.
Preheat the oven before the baking the tart shell. Make sure that the oven has been heated for at least 10 minutes before you put the tart shell in it. This will ensure that the tart shell bakes evenly and does not come out soggy.
Add the lemon curd only to a chilled pie crust. If the crust is still setting, it might break open with the hot curd. Make sure the pie crust is completely set and hard to the touch.

Troubleshooting

Why did my lemon tart split? There are a few reasons why your tart might crack. The oven may have been too hot or maybe the tart was baked for too long. You must also be careful when you are removing the tart from the pan, if it has not fully cooled down then it will crack.

Variations - If you can't find or don't want to use agar agar, use this lemon filling recipe for your lemon tart.

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