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A single slice of Vegan Lemon Curd Tart served on a white plate, with a creamy lemon filling and golden crust,

Vegan Lemon Curd Tart

A creamy, tangy Vegan Lemon Curd Tart with a flaky crust, perfect for a plant-based dessert. Dairy-free, egg-free, and full of zesty lemon flavor.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 8 Slices
Calories 213 kcal

Ingredients
  

  • For the Tart Crust:
  • 1 ¾ cups all-purpose flour or gluten-free flour for a GF option
  • ⅓ cup organic cane sugar
  • ½ cup vegan butter cold and cubed
  • 3 –4 tbsp ice-cold water
  • For the Vegan Lemon Curd Filling:
  • 1 cup fresh lemon juice about 4 lemons
  • 1 tbsp lemon zest
  • ¾ cup organic cane sugar
  • 1 ½ cups plant-based milk almond, soy, or oat milk
  • 5 tbsp cornstarch or arrowroot powder
  • 3 tbsp vegan butter

Instructions
 

  • Preparing the Crust:
  • In a large bowl, whisk together flour, sugar, and a pinch of salt.
  • Cut in the cold vegan butter until the mixture resembles coarse crumbs.
  • Gradually add ice-cold water, 1 tablespoon at a time, until the dough comes together.
  • Roll out the dough on a floured surface and transfer it to a tart pan. Trim the edges.
  • Chill the crust in the fridge for 30 minutes, then pre-bake at 350°F (175°C) for 15 minutes. Use pie weights to prevent puffing.
  • Making the Lemon Curd:
  • In a saucepan, combine lemon juice, zest, sugar, and cornstarch. Gradually whisk in plant-based milk.
  • Heat over medium, stirring constantly, until thickened (about 5–7 minutes).
  • Remove from heat and stir in vegan butter for a smooth, glossy finish.
  • Assembling and Baking the Tart:
  • Pour the warm lemon curd into the pre-baked crust, spreading it evenly.
  • Bake at 350°F (175°C) for 10 minutes to set the curd.
  • Let cool completely before garnishing with lemon zest, edible flowers, or fresh berries.
A single slice of Vegan Lemon Curd Tart served on a white plate, with a creamy lemon filling and golden crust,
Vegan Lemon Curd Tart

Notes

Make Ahead: Both the crust and lemon curd can be prepared a day in advance.
Storage: Store leftovers in the refrigerator for up to 5 days. For longer storage, freeze slices in an airtight container.
Variations: Add a coconut topping, mix in berries, or use a gluten-free crust for dietary adjustments.

Nutrition

Serving: 1ServingCalories: 213kcalCarbohydrates: 21gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 126mgPotassium: 36mgFiber: 1gSugar: 0.1gVitamin A: 740IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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