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+ servings
lemon tart with lemon slices on top and fresh lemons and flowers scattered around it.

Vegan Lemon Tart

This vegan lemon tart is simple, creamy and delicious, perfect for citrus season! With a dairy-free mascarpone and lemon curd filling in buttery shortcrust pastry. The perfect tangy, sweet and creamy dessert!
Course Dessert
Cuisine European, French
Diet Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Chill Time 3 hours
Total Time 4 hours 5 minutes
Servings 8
Calories 357kcal







  • Make the pastry: Make a batch of this vegan shortcrust pastry and blind-bake it as per the recipe instructions.
    Allow the pastry to cool to room temperature while you prepare the filling.


  • Make a batch of vegan lemon curd and allow it to chill to room temperature. Reserve ¼ of the lemon curd for garnish or other recipes, this tart uses just ¾ of the lemon curd for the filling.
  • Add the cream cheese to a large bowl and use an electric whisk (or stand mixer) to whip it on low speed for a couple of minutes until light and airy.
    Add the lemon curd in 2-3 increments, and whisk to combine each time.
    Lastly, add the greek-style yogurt and whisk for another 30 seconds or so until evenly incorporated, be careful not to over-mix!
  • Pour the filling into the cooled tart base and place it in the fridge to set for 3 hours (or overnight if preferred).

Serving and Storage

  • Garnish with coconut cream and fresh lemon slices before serving.
  • Store in an airtight container in the fridge and consume within 3 days. You can freeze the tart in an airtight container and defrost it in the fridge overnight before serving.


  • Granulated sugar: Some white sugar is not vegan, if in doubt use organic sugar.
  • I recommend making a full batch of lemon curd as you can serve the rest on the side or with toast.
  • If you can't find vegan Greek-style yogurt, you can substitute it with soy or coconut yogurt. The filling will be slightly less thick in this case.
  • This tart should not be left at room temperature for more than a couple of hours max. In warmer climates, do serve the tart directly from the fridge to avoid the filling from melting.


Serving: 1slice | Calories: 357kcal | Carbohydrates: 46g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 252mg | Potassium: 28mg | Fiber: 2g | Sugar: 25g | Vitamin A: 485IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg