This bright, sunshine-yellow tart starts with a buttery, crisp shortcrust that bakes up golden at the edges and sturdy enough to hold a silky filling. That filling is where the magic happens: fresh lemon zest and juice whisked with rich coconut milk, thickened slowly on the stove into a glossy, custard-like curd that mounds on a spoon. A touch of turmeric deepens the color into that classic lemon-tart yellow without changing the flavor one bit. Once it's strained smooth and poured into the cooled shell, a few hours in the fridge is all it takes to set into clean, sliceable wedges. Finished with a dusting of powdered sugar and a curl of lemon zest, it's tart, sweet, and refreshingly light — a dessert that fits beautifully into a dairy free spread without anyone missing a thing.
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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.
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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