Easy Homemade Vegan Lemon Tart: Tangy, Creamy & Dairy-Free Delight

2周前

Easy Homemade Vegan Lemon Tart: Tangy, Creamy & Dairy-Free Delight

Inspired by: @zarreen

Are you craving a dessert that’s refreshingly bright and luxuriously creamy? Or perhaps you're looking to impress guests with a show-stopping dessert that caters to various dietary needs? This delightful homemade vegan lemon tart is your perfect solution! It's designed for anyone seeking a classic sweet treat without dairy or eggs, offering a truly rewarding baking experience from start to finish.

This recipe is inspired by abillion community member zarreen, who recently shared their incredible success with a similar vegan lemon tart. Their creation "turned out tooooo good 😊" and was met with an enthusiastic "Mmmmmmm!!! 🍋" from fellow users. Zarreen specifically highlighted the use of Bake King all-purpose unbleached plain flour for achieving a perfect, crisp crust. Whether you're a seasoned vegan baker or just starting your plant-based journey, this straightforward recipe guides you through creating a similar show-stopping dessert that's entirely plant-based and utterly delicious. Get ready to bake a tart that tastes like sunshine!

A slice of creamy, tangy homemade vegan lemon tart with a crisp crust, garnished with fresh berries and powdered sugar.

Why You'll Love This Vegan Lemon Tart

This recipe solves the common challenge of creating classic, indulgent desserts without animal products. You'll achieve a rich, tangy lemon custard that's surprisingly easy to make and a buttery, flaky crust that holds up beautifully. It's perfect for:

Special occasions: A dessert that truly impresses your friends and family.
Everyday indulgence: A sweet treat to brighten any day.
Dietary needs: Naturally dairy-free and egg-free, with a simple gluten-free adaptation available.
Beginner-friendly baking: Straightforward steps ensure success even for novice bakers.

Visually appealing layout of all vegan lemon tart ingredients, including lemons, coconut cream, vegan butter, and flour.

Ingredients

For the Vegan Tart Crust

1 ¼ cups all-purpose flour (like Bake King unbleached plain flour, or a similar quality brand)
¼ cup powdered sugar
¼ teaspoon himalayan salt (or fine sea salt)
½ cup (1 stick) cold vegan butter, cut into small cubes
2-4 tablespoons ice water

For the Zesty Lemon Filling

¾ cup freshly squeezed lemon juice (approx. 3-4 medium lemons)
2 tablespoons lemon zest (from 2 medium lemons)
1 can (13.5 oz / 400ml) full-fat coconut cream or full-fat coconut milk (chilled overnight, use only the thick cream part)
¾ cup sugar
¼ cup cornstarch
1 teaspoon vanilla extract
Pinch of turmeric (optional, for vibrant yellow color)

Equipment

9-inch tart pan with removable bottom
Food processor or large mixing bowl
Whisk
Saucepan
Fine-mesh sieve
Rolling pin
Parchment paper or plastic wrap
Pie weights or dried beans

Instructions

Step 1: Prepare the Tart Crust

In a food processor, pulse together the flour, powdered sugar, and salt until combined.
Add the cold vegan butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Gradually add ice water, one tablespoon at a time, pulsing until the dough just begins to come together. Be careful not to overmix.
Gather the dough into a disc, wrap it in parchment paper or plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Blind Bake the Tart Crust

Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Carefully transfer the dough to the 9-inch tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough.
Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. Let cool completely on a wire rack.

Step 3: Make the Lemon Filling

In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and cornstarch until smooth.
Open your chilled can of coconut cream/milk without shaking it. Scoop out only the thick cream from the top into the saucepan. Discard any clear liquid at the bottom or save for smoothies.
Place the saucepan over medium heat and whisk continuously. The mixture will start to thicken, usually within 5-7 minutes. Continue whisking until it reaches a thick, pudding-like consistency.
Remove from heat and stir in the vanilla extract and an optional pinch of turmeric for a brighter yellow hue.
For an extra smooth filling, press the hot lemon curd through a fine-mesh sieve into a clean bowl. This removes any zest or cornstarch lumps.

Step 4: Assemble and Chill the Tart

Pour the warm lemon filling into the cooled, blind-baked tart crust.
Gently tap the tart pan on the counter a few times to release any air bubbles and ensure an even surface.
Refrigerate the tart for at least 4 hours, or ideally overnight, until the filling is firm and set.

Step 5: Serve and Enjoy!

Once chilled, carefully remove the tart from the pan by pushing up the removable bottom.
Garnish with fresh berries, a dusting of powdered sugar, or a dollop of vegan whipped cream, if desired.
Slice and serve your gorgeous, tangy, and irresistibly creamy vegan lemon tart!

Variations & Adaptations

Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour in the crust with a 1:1 gluten-free baking flour blend.
Lime or Orange Tart: Replace lemon juice and zest with fresh lime or orange for a different citrus twist.
No-Bake Filling (Alternative): For a completely no-bake tart, you could blend soaked cashews with lemon juice, agave, and coconut cream to create a rich, dense filling. However, the cooked cornstarch/coconut cream filling offers a more traditional "curd" texture.
Berry Burst: Fold fresh blueberries or raspberries into the lemon filling before chilling for a delightful fruit addition.

Tips & Hacks

Chilling is Key: Don't skip chilling the tart dough – it prevents shrinkage and ensures a flaky crust. Similarly, chilling the finished tart thoroughly is crucial for the filling to set properly, making it easy to slice and serve.
Coconut Cream Separation: To ensure you get a thick coconut cream for the filling, refrigerate your can of full-fat coconut milk or cream overnight. The cream will solidify at the top, making it easy to scoop out.
Smooth Filling: Pressing the filling through a fine-mesh sieve after cooking ensures a silky-smooth, restaurant-quality texture. This also catches any bits of zest or undissolved cornstarch.
Preventing Soggy Crust: Blind baking the crust is essential! It creates a barrier that prevents the wet filling from making the crust soggy.

Ready to try this bright and zesty dessert? This Easy Homemade Vegan Lemon Tart is truly a crowd-pleaser, delivering on taste and texture every time.

We hope you love this Easy Homemade Vegan Lemon Tart as much as zarreen and the rest of the abillion community do! If you whip up this delicious dessert, we'd love to see it! Share your photos and tag abillion to inspire others and connect with our vibrant plant-based community.

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