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Vegan Lemon Tart

2021-06-02

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Vegan Lemon Tart With Plant-Based Whipped Cream

A sweet and sour closure: About 30 years ago, I received a non-vegan recipe for a lemon pie; It was my first encounter with this delightful dish. It’s my turn, now, to share with you my vegan version of this delicious dessert.

Line the mold with dough – starting with the sides

Anyone can make a lemon tart! The ingredients are available all year round – but the refreshing filling makes it a definite summer dessert.

Prick the dough with a fork

There are many versions of lemon tart: some add whipped cream or meringue to the lemon filling, while others prefer an intense lemon flavor.

Blind baking: Place baking paper on top of the dough and pour coarse salt to fill the mold. 

Some prefer a snowy meringue topping, and some choose whipped cream instead.

The baked crust is ready for the lemon filling

Some prefer firm filling that feels almost like jelly candies, while others (like me, for example) like a stable yet soft filling, which creates a contrast to the crunchy crust.

Lemon filling – this is a perfect consistency! The mixture will stabilize in the refrigerator

In any case – this is a rustic and elegant dessert at the same time. Comfort food on the one hand and impressive on the other – without much effort – what more can we ask?

Pour the lemon filling over the crust.

The original version is rich in eggs, butter, or sour cream. However, I find that the vegan version presented here is no less delicious: excellent crunchy crust, lemon filling based on coconut milk, and with a perfect degree of consistency, with a mildly sweetened whipped cream on top.

Decorate with plant-based whipped cream – using a perfusion bag or a spoon.

We start by making a shortcrust pastry, line a base and sides of the pan, “blind” baking for 15 minutes, and then “open” baking for another 15 minutes, until golden.

The first slice is always dedicated to the one who cuts!

We continue with the lemon filling, consisting of coconut milk, lemon juice, and lemon zest. In addition to cornstarch, we replace the eggs with agar-agar powder.

vegan lemon tart recipe
Lemon Tart – vegan Crispy crust, lemon filling, and a plant-based whipped cream create a refreshing way to close the week and endure this hot summer.

We then add whipped cream, a slight touch of lemon zest – and place in the refrigerator to set.
Serve cold or at room temperature.

Enjoy and let me know how it turned out ❤️

Lemon Tart, Vegan
Crispy crust, lemon filling, and a plant-based whipped cream create a refreshing way to close the week and endure this hot summer.
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8
EQUIPMENT
Multi-Tasking Spoon Spatula
Tart Pan 10 Inch
WMF Stainless Steel Ball Whisk
Measuring Long Spoons Set – Incl. 1/8
OXO Measuring Cups
baking paper, coarse salt or beans
Prevent your screen from going dark
Ingredients
  
Crust
  • 1¼ cups white spelt flour
  • 100 gram vegan butter, cold and diced
  • 2 tbsp powdered sugar preferable grounded with vanilla bean
  • pinch salt
  • 2 tbsp water
  • pinch lemon zest optional
Lemon Filling
  • 500 ml coconut milk or almond milk
  • ⅓ cup white sugar
  • ⅓ cup fresh lemon juice
  • 1 tsp agar agar powder
  • 3 tbsp cornstarch
  • ¼ tsp natural yellow food color optional
  • 3 tbsp water to dilute the cornstarch together with the food color
  • 1 tsp pure vanilla extract
  • lemon zest of one lemon
  • pinch salt
Topping
  • 250 ml plant-based whipping cream mildly sweetened
For Serving
  • lemon zest optional
Instructions
 
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.
Notes
You should grate 2 lemons in advance – before squeezing them; In order not to get confused, it is recommended to grate each lemon in a separate bowl 🙂
Instead of perfusion, you can spread the whipped cream with the back of a spoon or with a spoon-spatula.
Instead of the whipped cream topping, You can make a vegan meringue:
Whip 8 tablespoons thick and cold chickpea water with a teaspoon of natural and filtered lemon juice – start at a low speed, and after about two minutes, increase speed; Beat for at least 8 minutes – until you begin to see the desired result.
Gradually add eight tablespoons of powdered sugar, waiting about half a minute between tablespoons.
Once all the sugar has been absorbed – increase the speed and beat on high speed for another 3-5 minutes until you reach the desired degree of stability.
Keep the coarse salt for reuse; I store mine mainly for vegan smoked salmon; The salt improves after baking – because it becomes a kind of smoked salt.
 
You may also like:
lemon and poppy cookies coated in white chocolate
Lemon and Poppy Cookies Coated in Vegan White Chocolate
 
 
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Filed Under: All Recipes, Cakes and Cookies, Desserts, French Tagged With: easy vegan lemon pie, eggless lemon curd tart, eggless lemon curd tart recipe, eggless lemon pie filling, how to make a vegan lemon pie, how to make a vegan lemon tart, lemon tart recipe, recipe lemon tart, recipe vegan lemon tart, vegan lemon cream tart, vegan lemon curd pie, vegan lemon custard pie recipe, vegan lemon pie, vegan lemon pie easy, vegan lemon pie filling, vegan lemon pie recipe, vegan lemon tart easy, vegan lemon tart filling, vegan lemon tart recipe

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Reader Interactions

Comments

  1. Marolyn

    2021-08-01 at 2:41

    Sara in the recipe you have 3 T. Two times is it 3 or 6 thanks

    Reply
    • שרה דגן

      2021-08-01 at 13:43

      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

      Reply
  2. Malani

    2021-09-21 at 3:51

    Its cornstarch
    Not cornflour right?

    Reply
    • Sara Dagan

      2021-09-21 at 10:34

      Hello Malani
      Yes, It’s cornstarch 🙂

      Reply

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Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I am making vegan cheeses such as Camembert and blue cheese for private consumption.

What you will find in the blog:

Plant based recipes, generally healthy and always delicious, which have been tried and improved to the perfect result. I will share with you a variety of tips, hacks and recommendations along with thoughts, insights and stories .. Read More

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