Ingredients
Scale
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup vegan butter (cold)
- 2–3 tbsp ice-cold water
- For the lemon filling:
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1/2 cup coconut cream or full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 3 tbsp cornstarch or arrowroot powder
- 1 tsp vanilla extract
Instructions
- Mix the dry ingredients for the crust: In a large bowl, combine flour and powdered sugar. Stir until well combined.
- Incorporate the vegan butter: Cut into small cubes and work into the dry mixture until it resembles coarse crumbs.
- Add ice-cold water gradually: Mix in 2 tablespoons first, then add more if needed, until the dough comes together.
- Chill the dough: Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Prepare tart pans or a muffin tin.
- Roll out the chilled dough: on a floured surface to 1/8 inch thickness. Cut circles slightly larger than tart pans.
- Fit the dough into pans, trim excess, and prick bottoms with a fork.
- Bake for 12-15 minutes until lightly golden. Cool completely.
- Prepare lemon filling: Whisk lemon juice, zest, coconut cream, and syrup until smooth.
- Thicken filling: Whisk cornstarch with water to make a slurry. Cook with lemon mixture over medium heat until thickened, then add vanilla.
- Pour filling into cooled tart shells and refrigerate for at least 2 hours.
- Garnish with lemon zest, slices, or mint before serving.
Notes
- Use freshly squeezed lemon juice for best flavor.
- Ensure tart shells are fully cooled before filling to prevent sogginess.
- Chill thoroughly to allow the lemon curd to set properly.
- Decorate with vegan toppings like shredded coconut or whipped cream for extra flair.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 tart
- Calories: 120 kcal Kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg