Low Sugar Vegan Lemon Tart

Total time2 hr 55 min

Prep time25 min

Cook time30 min

A crisp, buttery shortbread crust forms the base for this bright, tangy lemon filling, and it comes together with just a handful of pantry staples. The filling gets its sunny color and silky texture from a slow simmer of fresh lemon zest, lemon juice, and creamy coconut milk, thickened to a clean, sliceable set with a touch of cornstarch and a pinch of turmeric for extra golden hue. Whisking constantly on the stovetop is the key move here — it coaxes the mixture into a glossy, spoon-coating curd before it's strained smooth and poured into the cooled shell. A final swirl of vegan butter gives the filling its rich, velvety finish, and a few hours in the fridge lets everything firm up into clean, tart-shop slices. Fresh lemon slices or a scatter of zest make a simple finishing touch when you're ready to serve. This one is a genuinely solid pick if you're keeping added sugar off the table, without sacrificing that classic bright, citrusy tart experience.

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ cup powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
¼ tsp salt
½ cup vegan butter, cold and cut into small cubes
2–3 tbsp ice water

For the filling

1 tbsp lemon zest (from about 2 lemons)
¾ cup fresh lemon juice (from about 4–5 lemons)
1 can (13.5 oz) full-fat coconut milk
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup cornstarch
¼ tsp salt
2 tbsp vegan butter
1 tsp turmeric powder (optional)

For serving

powdered sugar, for dusting (optional)
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
fresh lemon slices or zest, for garnish (optional)

Instructions

1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed vegan butter and use your fingertips to work it into the flour until the mixture resembles coarse, pea-sized crumbs.
2
Add ice water 1 tablespoon at a time, mixing with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, aiming for an even thickness of about 1/4 inch throughout.

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