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If you love traditional pastries with a twist, this dairy-free and eggless lemon tart is a must-try!

And it's made without coconut milk, silken tofu, or agar-agar!

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a slice of lemon curd with creamy filling and lemon curd topping and a small bowl of lemon wedges in the background.Pin

🧾 Ingredients Needed

The best thing about this lemon tart (other than the incredible flavor, of course!), is that you can prep some of the elements ahead of time! Here's everything to prepare ahead/grab:

ingredients to make vegan lemon tart measured out in bowls on a light gray surface with text overlay.Pin

Ingredient Notes

  • Vegan Sweet Shortcrust Pastry - This is known as Pâte Sucrée in France. Quick and easy, it comes together in a food processor with a handful of ingredients (all purpose flour, vegan butter, sugar, non-dairy milk, salt, and an optional hint of vanilla extract). You can make the shortcrust dough up to 2 days in advance, then store it in the fridge in some plastic wrap.
  • Vegan Lemon Curd - This is used to flavor the filling and as a topping. Again you can make this up to 2 days ahead, and it uses minimal ingredients. You'll need fresh lemon juice, lemon zest, cornstarch, sugar, soy almond or oat milk, and vegan butter. I also add a pinch of turmeric powder to give it a vibrant yellow color. Full ingredients and instructions are in my lemon curd recipe.
  • Non-Dairy Cream Cheese - Make sure you use firm cream cheese to help the tart to set properly when chilled. I use violife.
  • Vegan Greek-Style Yogurt - You want thick Greek-style yogurt such as Alpro protein skyr. You can also use thick coconut yogurt or vegan sour cream.
  • Fresh Lemons - These are used to garnish the top of the tart. I actually ended up using fresh limoneros (a cute miniature variety) from my own lemon tree!
  • Dairy-Free Whipped Cream - This is optional, but adds a lovely touch. I like to pipe just a little on top, and then serve the rest on the side as a way to cut through the acidity of the lemons.
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🥣 How To Make Vegan Lemon Tart

Here are step-by-step images of making this easy vegan French lemon tart. Remember, the detailed printable recipe card is at the end of this page:

a freshly baked shortcrust pastry tart shell before the lemon filling is added.Pin

Step 1: Prepare and blind bake the shortcrust pastry up to step 5 in the recipe instructions. It should be crisp and evenly golden brown once fully baked.

vegan yogurt and cream cheese whipped until fluffy in a bowl with an electric mixer.Pin

Step 2: Whisk the vegan cream cheese and yogurt until light and fluffy using an electric mixer in a large mixing bowl.

vegan cream cheese, yogurt, and homemade lemon curd whisked in a bowl with an electric mixer.Pin

Step 3: Whisk the lemon curd into the filling until smooth. I recommend adding it in 2 parts, whisking between each increment until incorporated.

shortcrust pastry tart shell with creamy lemon filling on a marble plate.Pin

Step 4: Transfer the filling into the tart shell and smooth the top using an off-set spatula. If you own a cake turntable this is ideal for smoothing out the top as it spins! Chill the tart for a minimum of 6 hours until set.

shortcrust pastry tart topped with lemon curd.Pin

Step 5: Once the cake is set you can add the remaining lemon curd. If the curd has been resting in the fridge, gently warm it in the microwave in 30-second bursts until it loosens up. Make sure the curd is not hot when adding it to the pie.

a lemon tart with lemon curd topping and piped whipped cream and small lemon slices on top of a marble cake stand.Pin

Step 6: Smooth out the curd with your offset spatula, then decorate with fresh lemon slices and pipe some vegan whipped cream on top if desired.

🍋 Variations

While I do not recommend switching out the ingredients unless mentioned in the recipe notes section above, there are plenty of ways you can adapt the presentation of this tart. Here are just some ideas to get you started:

  • Fresh Fruit - You can garnish it with any fruit of your choice. Fresh berries like strawberries or raspberries would be lovely!
  • Individual Tarts - While this recipe fills a 9-inch tart tin, you could also divide it into 6 mini lemon tarts for individual servings.
  • Meringue Tart - Add a layer of eggless Italian meringue on top, similar to the one on my lemon meringue pie.

💬 FAQs

Why did my lemon tart not set?

Firstly, it's important to use firm vegan cream cheese, it should be similar to the consistency of a Philadelphia block. I use violife which comes in a tub but is firm when chilled.

Secondly, allow enough time for the filling to set properly. If the surface of the tart feels slightly soft before adding the lemon curd, place it in the freezer for 30 minutes to an hour.

Does it need to be refrigerated?

Yes, because the filling is based on fresh products like dairy-free cream cheese and yogurt. Place the tart in an airtight container, or on a plate covered with plastic wrap and store it in the fridge. It will keep for up to 4 days.

Can you freeze lemon tart?

Absolutely, this tart freezes beautifully. Place it in an airtight container and freeze. For the best results, I recommend using it within 2 months. To defrost, place the tart on a plate in the fridge overnight or at room temperature for a couple of hours.

a lemon tart with piped whipped cream and lemon slices on top of a marble plate.Pin

🥧 More Vegan Tarts

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Vegan Lemon Tart

4.92 from 24 votes
PREP TIME: 25 minutes
COOK TIME: 30 minutes
Chill Time: 6 hours
TOTAL TIME: 6 hours 55 minutes
Servings: 10
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Description

This easy vegan lemon tart features a creamy lemon "mascarpone" filling and tangy lemon curd topping in a buttery shortcrust pastry shell. It's bursting with zesty real lemon flavor without being overly sweet.

Ingredients

  • 1 batch (580 g) vegan lemon curd, room temperature, prep-ahead option *see note 1
  • 1 batch vegan shortcrust pastry, prep-ahead option *see note 2
  • 300 g (10.6 oz) vegan cream cheese, room temperature
  • 120 g (½ cup) vegan Greek-style yogurt, room temperature
  • ¼ batch vegan whipped cream, optional, for garnish
  • fresh lemon, optional, for garnish

Instructions

  • Divide the lemon curd: Prepare the lemon curd and divide it into 2 parts - 1 for the filling and 1 for the topping.
  • Bake and cool the pastry: Make a batch of this vegan shortcrust pastry and blind-bake it as per step 5 of the recipe instructions. Allow the pastry to cool to room temperature before the next step.
  • Whisk the filling: Add the vegan cream cheese and yogurt to a large mixing bowl and whisk for a couple of minutes until light and fluffy.
    Add half of the lemon curd and whisk until smooth.
  • Fill the tart: Pour the filling into the tart base and smooth out the top using an offset spatula. A turntable is helpful here if you have one.
  • Chill: Place the tart into the fridge to set for 6 hours (or overnight if preferred). The top of the tart should be firm to the touch. If it feels soft, place it in the freezer for 30 minutes to an hour before adding the topping.
  • Lemon Topping: Very gently warm the other half of lemon curd over a double-boiler or in the microwave in 30-second bursts, stirring each time. You want to loosen it up so it becomes spreadable, but not hot!
  • Pour the topping over the set tart and use an offset spatula to smooth it out. Place back in the fridge for 30 minutes or until ready to serve.
  • Garnish: Optionally, you can decorate the top with fresh lemon slices and pipe some whipped coconut cream before serving.
  • Storage: Place the tart in an airtight container, or on a plate covered with plastic wrap and store it in the fridge. It will keep for up to 4 days.

Notes

  1. Lemon Curd: This can be prepped a couple of days in advance and stored in the fridge.
  2. Shortcrust Pastry: The uncooked dough can be prepped a couple of days in advance and stored in the fridge.
  3. Vegan Cream Cheese: Use firm cream cheese to help the tart to set properly when chilled. I use violife.
  4. Vegan Greek-Style Yogurt: Use thick Greek-style yogurt such as Alpro protein skyr. You can also use thick coconut yogurt or vegan sour cream.

Nutrition

Serving: 1slice | Calories: 364kcal | Carbohydrates: 45g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 299mg | Potassium: 22mg | Fiber: 3g | Sugar: 26g | Vitamin A: 6IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg
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*This recipe was originally published in August 2022. The recipe has since been improved with simplified and updated.