Vegan lemon tarts

Vegan lemon tarts feature a tangy lemon filling made from coconut milk, set in a crispy coconut-infused crust. Ideal for a refreshing dessert, these tarts are easy to make and completely plant-based.

06 Jan 2026
Cook time 20 min
Prep time 115 min

Ingredients:

1 cup coconut milk
1/3 cup lemon juice
1 tbsp corn flour
2 tbsp powdered sugar
1 tsp turmeric powder
1.50 cups all-purpose white wheat flour
1 tbsp powdered sugar
1 dash salt
1/3 cup dried coconut meat
3/4 cup coconut oil
1 tsp vanilla extract
1 tbsp water

Vegan lemon tarts are a delightful and refreshing dessert that combines the tangy zest of lemon with the creamy richness of coconut milk. These tarts are completely plant-based, making them a perfect choice for anyone following a vegan diet or looking to enjoy a dairy-free treat. With a crispy, flaky crust and a smooth, citrusy filling, these tarts are sure to impress at any gathering or as a sweet indulgence for yourself.

Instructions:

1. Preheat Oven:
- Preheat your oven to 350°F (175°C).

2. Prepare the Crust:
- In a large mixing bowl, combine the all-purpose flour, 1 tbsp powdered sugar, and a dash of salt.
- Add the dried coconut meat to the mixture and gently incorporate.
- Melt the coconut oil (if it is in solid form) and then stir it into the flour mixture until it starts to come together.
- Add the vanilla extract and 1 tbsp of water to bind the dough. Mix until a cohesive, slightly crumbly dough forms.
- Press the dough evenly into tart pans or a muffin pan to form the crust. Make sure to press firmly against the bottoms and sides for a uniform thickness.
- Poke the bottom of the crusts lightly with a fork to prevent puffing during baking.
- Bake the crusts in the preheated oven for about 10-12 minutes or until they are lightly golden. Remove from the oven and set aside to cool.

3. Prepare the Filling:
- In a medium saucepan, combine the coconut milk, lemon juice, corn flour, 2 tbsp powdered sugar, and turmeric powder.
- Whisk the mixture thoroughly to ensure the corn flour is fully dissolved and there are no lumps.
- Place the saucepan over medium heat and continuously whisk the mixture as it cooks. The filling will start to thicken as it heats. This should take about 5-7 minutes.
- Once the filling has thickened to a custard-like consistency, remove it from the heat.

4. Assemble the Tarts:
- Spoon the lemon filling into the pre-baked tart crusts, filling them nearly to the top.
- Smooth the tops of the filling with the back of a spoon or a spatula.

5. Chill the Tarts:
- Allow the assembled tarts to cool to room temperature, then refrigerate them for at least 2 hours to set the filling entirely.

6. Serve:
- Once fully set, gently remove the tarts from their pans.
- Serve chilled and enjoy your delicious vegan lemon tarts!

Vegan lemon tarts are a perfect example of how delicious plant-based desserts can be. With their zesty lemon filling and rich, coconut-flavored crust, these tarts are both satisfying and refreshing. Whether you're serving them at a party or enjoying them as a personal treat, following the tips will ensure your tarts turn out perfectly every time. Happy baking!

Vegan lemon tarts FAQ:

What is the baking time for the crust?

Bake the tart crust at 350°F (175°C) for about 10-12 minutes, or until it is lightly golden.

How can I tell when the lemon filling is done?

The lemon filling is ready when it has thickened to a custard-like consistency, which typically takes about 5-7 minutes of continuous whisking over medium heat.

What size tart pans should I use for this recipe?

You can use individual tart pans or a muffin pan; just ensure they are adequately sized to hold the filling. Standard individual tart pans with a diameter of about 4 to 5 inches work well.

Can I substitute any ingredients in this vegan lemon tart recipe?

You can use other non-dairy milks, like almond or soy milk, in place of coconut milk, but this may change the flavor. Additionally, cornstarch can be substituted for corn flour if needed.

How should I store leftover vegan lemon tarts?

Store the tarts in an airtight container in the refrigerator for up to 3-4 days for optimal freshness.

Cooking Tips:

- Ensure your coconut oil is solid but not rock hard; it should be soft enough to blend well with the other crust ingredients.

- Use fresh lemon juice for the best flavor. Bottled lemon juice can sometimes have a harsh, overly acidic taste.

- If the filling does not set properly, you can add a little extra corn flour to thicken it.

- Allow the tarts to cool completely before serving to ensure the filling is fully set.

- For a fun twist, you can garnish the tarts with a sprinkle of shredded coconut or a lemon zest curl.

Nutrition Facts

8 Servings
Calories 400kcal
Protein 3.87g
Carbohydrates 30g
Fiber 2.20g
Sugar 9g
Fat 30g

Vegan lemon tarts