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The Best Vegan Lemon Tart

The best vegan lemon tart with a simple and flaky gluten-free crust just in time for summer. This luscious lemon curd filled tart is so easy-to-make and uses minimal ingredients – a perfect way to use up those lemons!

The best vegan lemon tart perfect for sharing with a crowd.

HOW TO MAKE GLUTEN-FREE CRUST

This gluten-free crust is my favorite and I whip it up every chance I get. Here’s how to make it:

  • Place the flour, sugar, salt, and vegan butter into a food processor and pulse until the butter is in small pieces.
  • While pulsing, add your water just until the dough starts to come together in larger clumps. You don’t want to over mix or add too much water. You will know the crust is ready when you can press two crumbles together and they stick. *If you don’t have a food processor, you could do this in a large bowl using a pie cutter.
  • Press the crumbles into the bottom and up the sides of your tart pan. I like to use the bottom of a measuring cup to really pack it in.
  • Cover your crust with parchment paper and fill it with pie weights or you could use rice. Bake your crust for about 15 minutes. Remove the pie weights and continue to bake for an additional 10-15 minutes and golden brown.
The best vegan lemon tart perfect for sharing with a crowd.
The best vegan lemon tart perfect for sharing with a crowd.

DOES THIS VEGAN LEMON TART NEED TO BE REFRIGERATED?

I like to make this vegan lemon tart for a crowd the morning I plan to serve it but it will keep in the refrigerator for up to 4 days. Be sure to cover it completely with plastic wrap or place it in an air-tight container.

Can’t get enough lemon recipes? I hear ya! Check out some of my favorite lemon recipes on the blog: 

Lemon Curd Cake Gluten Free

Easy Vegan Lemon Muffins with Poppy Seeds

Vegan Wild Lemon Blueberry Cinnamon Rolls

The best vegan lemon tart perfect for sharing with a crowd.

If you are still reading this far, you definitely deserve a vegan lemon tart and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

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4.50 from 2 votes

The Best Vegan Lemon Tart

The best vegan lemon tart with a simple and flaky gluten-free crust just in time for summer. This luscious lemon curd filled tart is so easy-to-make and uses minimal ingredients – a perfect way to use up those lemons!
Pin Recipe
Prep Time20 minutes
Cook Time25 minutes
Total Time2 hours
Course: Dessert
Cuisine: American, dairy free, gluten free, vegan
Keyword: gluten free, gluten free pie crust, lemon curd, lemon tart, pie crust
Servings: 10
Author: Ciarra Siller

Ingredients

Crust

  • 3 cups all purpose gluten-free flour
  • 1 cup vegan butter chilled
  • ¼ tsp salt
  • 3 tbsp organic cane sugar
  • ¼-⅓ cup cold water

Lemon Filling

  • 1 ⅓ cup coconut milk full fat, canned
  • 1 ⅓ cup organic cane sugar
  • 1 cup freshly squeezed lemon juice
  • zest of one lemon
  • ½ cup cornstarch
  • 2 tsp vanilla extract
  • ¼ cup vegan butter
  • 1 pinch turmeric optional for color

Instructions

  • Preheat the oven to 350 F and prepare a 9-inch tart pan with non-stick spray.
  • For the crust, place the flour, butter, sugar and salt into a food processor and pulse 3-4 times. Add in the water 1 tablespoon at a time, pulsing between each addition until mixture is crumbly and sticks together when pressed between your fingers.
  • Press the dough into the bottom and up the sides of the tart pan. Use the bottom of a measuring cup to pack it tightly. Place a piece parchment paper over the crust and fill it pie weights or rice. Bake the crust fo 15 minutes. Remove the pie weights and parchment paper and return to the over for an additional 10-15 minutes and golden brown. Let cool.
  • Place all the filling ingredients (except the turmeric) into a pot over medium-high heat. Whisk until the curd is thick and coats the back of a spoon, about 4-5 minutes. Watch carefully that the mixture doesn't boil. If it feels too hot, reduce the heat to medium-low. Let cool for 10 minutes.
  • Transfer the lemon filling to the crust and cover with plastic wrap. Chill for at least 2 hours before serving.
  • Dust with organic powdered sugar if desired.

Notes

I like to make this vegan lemon tart for a crowd the morning I plan to serve it but it will keep in the refrigerator for up to 4 days. Be sure to cover it completely with plastic wrap or place it in an air-tight container.

Let Us Know What You Think!

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Anya
Anya
3 years ago

4 stars
This is delicious! I can’t believe it’s actually possible to make a vegan lemon curd. The texture was perfect! I think I cooked the curd for a little too long and it thickened just a bit too much, but that was my bad. My one complaint is that it just tastes too coconutty, but honestly other than that it was great. I topped it with fresh fruit and it came out beautiful!

Mimi
Mimi
3 years ago

Hi! I can’t have coconut – could I is like soy yogurt as a replacement?

Heidi Rhodes
Heidi Rhodes
2 years ago

Hi Ciarra! I want to try making this filling and freezing it for later…do you think that would work out?

Kelly
Kelly
2 years ago

What Gluten Free Flour do you use? They are not all created equal so would love to know since this is your go to crust.
Much appreciated!

el
el
1 year ago

5 stars
hi, i cannot find vegan butter for the life of me, do you think using coconut oil will work???

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55 Vegan Picnic & Potluck Food Ideas Everyone Will Love | The Green Loot
1 year ago

[…] 36. Lemon Tart […]

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I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.

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