Lemon Tart (Vegan and Gluten-free)

This Vegan lemon tart has a gluten-free, easy to make, coconut shortbread crust and a creamy and tangy lemon filling. 

The last year has definitely given us lots of lemons, so time to make that into something good! The color of this lemon tart is bright and beautiful and will definitely light up the table when served.

If you’re a lemon lover check out my Vegan Lemon Bars  or these Vegan Lemon Curd Rolls

Ingredients:

Crust:

• Coconut oil
• Maple syrup or other liquid sweeter
• Almond milk
• Almond flour
• Gluten free all purpose flour
• Dried shredded coconut
• Pinch of salt

Lemon Filling:

• Lemon juice, fresh squeezed juice from about 5 large lemons
• Sugar, taste the filling to make sure it is sweet enough for your liking, otherwise, add a little more sugar. I like it more on the tart side.
• Coconut milk from a can
• Corn starch
•  Agar agar, vegan gelatin. I like my tart a little “jiggly” like you see in the photos so I only add ½ teaspoon agar agar. If you like it firmer and more jello then curd consistency, add 1 teaspoon of agar agar.
• Turmeric, this is to give it the bright and beautiful yellow color, optional but I really recommend it!

See recipe card for quantities.

Instructions:

Start by preheating the oven. Brush a little coconut oil in a tart pan with removable bottom.

Crust:

Mix the wet ingredients together in a mixing bowl. Then add the dry ingredients and mix until a dough forms. Press to an even layer in the prepared tart pan, I like to use the back of a measuring cup. Bake until it starts turning golden brown. 

Lemon Filling:

Add all the ingredients to a pan over medium heat and whisk well so there are no lumps. Keep whisking until the curd start to simmer and thicken. This will take about 5 minutes, whisk well for a smooth curd. The bottom can easily burn so keep whisking! 

Let the tart crust cool slightly then add the lemon filling. Tap the tart gently on the countertop to pop air bubbles.

Let the tart cool down for 1 hour then place in the fridge for at least 4 hours to set, preferably over night.

Serve with a little whipped coconut cream if desired. 

See recipe card below for detailed instructions.

Decorating this vegan lemon tart

When the tart is baked and chilled its time to serve!

Here are some topping suggestions.

• Whipped dairy free cream, such as coconut cream
• Dried coconut
• Lemon slices
• Fresh berries like raspberries, strawberries or blueberries

More recipes to try:

Double Chocolate Matcha Tart (Vegan and Gluten-free)

Chocolate Granola Breakfast Tarts

Strawberry Quinoa Breakfast Bars

Cherry Almond Crumble Tart

Healthy Snicker Doodles (Vegan and Gluten-Free)

Chocolate, Banana and Hazelnut Chia Pudding

Healthy Strawberry crumble bars (Vegan and Gluten free)

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!