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!
Servings: 10
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.