A crisp, buttery crust, a silky lemon filling, and a dreamy whipped topping – the ultimate balance of sweet, tangy, and creamy!
💡 A Full-Circle Moment
Thirty years ago, I discovered lemon tart thanks to a classic (non-vegan) recipe I received.
Today, after plenty of testing and perfecting – I’m bringing you my vegan version of this incredible dessert!
🍋 Anyone Can Make This Lemon Tart!
The ingredients are available year-round, but that refreshing lemon filling makes it the perfect summer dessert! ☀️
💛 How do you like your lemon tart?
✔ Bold and tangy or lightly lemony?
✔ With fluffy meringue or delicate whipped topping?
✔ Firm and jelly-like or soft and creamy (like mine)?
📝 No matter what – it’s always a showstopper!
✨ My Vegan Version – Just as Dreamy!
💛 A perfectly crisp shortcrust pastry
💛 A silky-smooth lemon filling (made with coconut milk)
💛 A light whipped topping that balances the tartness
How to Make It (Super Easy!)
🥄 Prepare the crust – bake it in two steps:
✔ Blind bake for 15 minutes.
✔ Open bake for another 15 minutes until golden.
🍋 Make the lemon filling – coconut milk, lemon juice & zest, cornstarch, and agar-agar for the perfect set.
🍰 Top with whipped cream, a touch of lemon zest, and refrigerate until firm.
💡 How to Serve?
❄️ Chilled from the fridge – ultra-refreshing!
🌡 At room temp – as long as it’s not too hot 😉
✨ Go make it & enjoy every bite! 🍋🥧❣
RECIPE
Lemon Tart, VeganEQUIPMENT
Crust
- 1¼ cups white spelt flour
- 100 gram vegan butter, cold and diced
- 2 tablespoon powdered sugar preferable grounded with vanilla bean
- pinch salt
- 2 tablespoon water
- pinch lemon zest optional
Lemon Filling
- 500 ml coconut milk or almond milk
- ⅓ cup white sugar
- ⅓ cup fresh lemon juice
- 1 teaspoon agar agar powder
- 3 tablespoon cornstarch
- ¼ teaspoon natural yellow food color optional
- 3 tablespoon water to dilute the cornstarch together with the food color
- 1 teaspoon pure vanilla extract
- lemon zest of one lemon
- pinch salt
Topping
- 250 ml plant-based whipping cream mildly sweetened
For Serving
- lemon zest optional
Early Preparations
- Preheat oven to 180 degrees Celsius.
- grease the pan
Crust
- Put all the dough ingredients in a food processor container; it is better to use the plastic blade; Process for a few seconds until it forms into a ball of dough; if lacking water, add a little gradually.
- Line the base and sides of the greased pan with the dough. Start with the sides and continue to the bottom. Prick the dough with a fork and place in the refrigerator for about half an hour.
- Cover the dough with baking paper - if necessary, cut the excess of the paper out of the pan. Next, fill the pan with coarse salt or beans.
- Bake in the center of the oven for 15 minutes.
- Remove from the oven, do not turn it off! Remove the salt carefully (first with a spoon, then together with the baking paper. Keep the salt for next time.
- Return to the oven and bake for another 15 minutes - until golden. Remove and cool on a wire rack to room temperature.
Lemon Filling
- In a small bowl, mix the cornstarch with the yellow food coloring powder, add the three tablespoons of water and mix well.
- In a small saucepan, cook over medium heat coconut milk, sugar, lemon juice, lemon zest, agar-agar, salt, vanilla, and mix.
- Add the diluted cornstarch and food coloring; Cook over a medium-high heat while stirring, until the mixture comes to a boil and thickens. Cook for another minute. Set aside to cool to room temperature.
Topping
- Whip the cold whipped cream until it is very firm; Fill a whipping bag with a wide star tip and pour over the lemon filling in circles - from the outside towards the center. Put in the refrigerator for several hours to set.
For Serving
- Sprinkle lemon zest on the whipped cream. Serve cold or at room temperature (on summer days - do not leave outside the fridge for too long - it might melt the whipped cream.
Malani says
Its cornstarch
Not cornflour right?
Sara Dagan says
Hello Malani
Yes, It's cornstarch 🙂
Marolyn says
Sara in the recipe you have 3 T. Two times is it 3 or 6 thanks
שרה דגן says
Upps... Just once = 3 tbsp cornstarch - that's it. Correcting it now !
Instead of the second time - it's 3 T of water to dilute the cornstarch and food color
- Thank you for sharing