Vegan Lemon Tart

Vegan Lemon Tart

A classic ‘tarte au citron’ from France.

Vegan Lemon Tart

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A classic ‘tarte au citron’ from France.


  • cup (155g) all-purpose plain flour, (note 1 for gluten-free)

  • cup (75g) vegan butter or margarine

  • 3 tbsp (35g) granulated sugar, or coconut sugar

  • 1 tbsp (15g) cold water, if needed

  • Lemon filling

  • cup (420g) thick scoop-able canned coconut cream, (note 2)

  • ¼-1/2 cup (50-100g) granulated sugar, or liquid sweetener to taste

  • ~⅓ cup (80g) lemon juice and zest, to taste

  • cup (35g) corn starch/corn flour

  • 2 tbsp (30g) vegan butter or coconut oil, optional for texture

  • 1 tsp vanilla extract, optional

  • Pinch turmeric

  • Pinch any good quality salt, optional


  • Put all the tart crust ingredients in a food processor. Mix until you get a soft dough. Let the dough rest for 20 min.
  • Roll out the dough and place it in a tart pan. Prick the base of the tart and bake with weights (blind bake) for 15 minutes in a preheated oven at 180C or until dry. Remove the weights and cook for another 5 minutes or until browned.
  • For the filling, cook all the ingredients until thickened. Pour into the baked tart crust and let cool until solid.
  • Garnish with berries of your choice.

Recipe Video

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