Name: Easy Vegan Lemon Tarts Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 5 h 10 min
Cuisine: Vegan
Ingredients: 240 g all-purpose flour (2 cups); 45 g sugar (3½ tbsp); 140 g coconut oil, solid and cold (10 tbsp); Pinch of salt; 2-4 tablespoon ice-cold water, added one at a time; 1 ½ cups coconut cream (260 g); ½ cup sugar (100 g); ⅓ cup lemon juice (80 g); 1 ½ tablespoon lemon zest (just the zest, no white part); 5½ tablespoon cornstarch (50 g); 1 tablespoon coconut oil (14 g); 2 teaspoon vanilla extract; Pinch of salt; Pinch of turmeric, optional for color

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Introduction

These Easy Vegan Lemon Tarts are a delightful balance of tangy lemon filling and buttery shortbread crust, all made without any animal products. Perfect for a refreshing dessert that’s light yet indulgent. Whether you’re vegan or just love citrus treats, this recipe is sure to impress.

Two small lemon tarts sit on an ornate white plate with a raised floral pattern, placed on a white marbled surface. Each tart has a golden brown, textured crust with slightly raised edges, holding a smooth, glossy yellow lemon filling. The top of each tart is decorated with small white swirls of cream, fresh blueberries, a thin slice of lemon, and a few green leaves arranged neatly near the edge. A blurred gold fork is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Shortbread Pastry:

240 g all-purpose flour (2 cups)
45 g sugar (3½ tbsp)
140 g coconut oil, solid and cold (10 tbsp)
Pinch of salt
2-4 tbsp ice-cold water, added one at a time

Filling:

1½ cups coconut cream (260 g)
½ cup sugar (100 g)
⅓ cup lemon juice (80 g)
1½ tbsp lemon zest (just the zest, avoid the white part)
5½ tbsp cornstarch (50 g)
1 tbsp coconut oil (14 g)
2 tsp vanilla extract
Pinch of salt
Pinch of turmeric (optional for color)

Instructions

Step 1: In a large bowl, combine the all-purpose flour, sugar, and a pinch of salt.
Step 2: Add the cold coconut oil to the flour mixture. Use a pastry cutter, fork, or food processor to cut the oil into the flour until the mixture resembles coarse crumbs.
Step 3: Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking the dough.
Step 4: Roll out the dough on a lightly floured surface and press it into tart pans. Prick the base with a fork to prevent puffing, then chill in the fridge for 15 minutes.
Step 5: Preheat your oven to 350°F (176°C).
Step 6: Bake the tart crusts for 21-25 minutes until golden brown. Remove and let cool completely.
Step 7: For the filling, combine all filling ingredients in a medium pot. Cook over medium heat, stirring constantly, until thickened, about 4-5 minutes.
Step 8: Transfer the filling to a blender and blend until smooth and creamy.
Step 9: Pour the filling into the cooled tart crusts. Allow to cool to room temperature, then refrigerate for at least 4 hours before serving.

Tips & Variations

Use chilled coconut oil and ice water to ensure a flaky crust.
If you prefer a less sweet tart, reduce the sugar in the filling slightly.
Add a tablespoon of almond or oat flour to the crust to enhance texture.
For a colorful twist, add a pinch of beetroot powder to the filling instead of turmeric.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. The filling may become slightly softer over time, so serve chilled. If needed, let the tart sit at room temperature for 10 minutes before serving to soften the crust slightly.

How to Serve

A lemon tart with two visible layers sits on a white plate with raised dot details on the edge; the bottom layer is a light brown crumbly crust, topped by a smooth, glossy, bright yellow lemon filling. On top, there are small white cream swirls evenly spaced around the tart’s center, decorated with fresh dark blue blueberries and small green leaves. At the center, a thin slice of lemon is folded stylishly. A bite is taken out from the front edge of the tart, showing the creamy texture of the lemon filling above the crust. The plate rests on a round white surface with a marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream?

This recipe is designed to be vegan, so coconut cream is recommended to keep the texture and flavor consistent. Using regular cream will change the texture and is not suitable for a vegan diet.

How do I prevent the crust from becoming soggy?

Make sure to fully bake and cool the crust before adding the filling. Pricking the base with a fork helps avoid puffing. Chilling the crust before baking also improves its texture and reduces sogginess.