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

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

Ingredients

Crust

  • 160 g plain flour use GF if required
  • 100 g vegan butter
  • 24 g granulated sugar *see notes
  • ¼ teaspoon sea salt
  • 1 tablespoon soy milk or other non-dairy milk/water

Filling

  • ¾ batch vegan lemon curd *see notes
  • 200 g vegan cream cheese room temperature
  • 120 g vegan Greek-style yogurt *see notes

Garnish

Instructions

Crust

  • In your food processor, combine the flour, vegan butter, sugar, salt, and non-dairy milk and pulse until just combined. Gently knead the dough into a smooth ball and wrap the dough in cling film or place it in an airtight container and refrigerate for 30 minutes.
    Meanwhile, preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter.
  • Using a rolling pin, roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin.
    Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible. Pierce several holes into the base of the pastry using a fork.
  • Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils, or baking beads. Blind bake in the oven for 20 minutes.
    Remove the beans/baking beads and bake for another 15-20 minutes until light golden brown. Place the tin on a cooling rack and cool to room temperature.

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.

Notes

  • 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.
     

Nutrition

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