This bright, tangy tart starts with a buttery, hand-pressed crust that bakes up golden and crisp before it even meets the filling. That filling is where the magic happens: fresh lemon zest and juice simmer with rich, full-fat coconut milk and just enough cornstarch to thicken into a glossy, custard-like curd, no stovetop babysitting drama required. A touch of turmeric gives it that classic sunshine-yellow hue, while a final whisk of vegan butter adds silkiness right at the end. Once it's strained smooth and chilled, it slices into clean, jewel-toned wedges with a filling that's tart, creamy, and perfectly set. A dusting of powdered sugar and a few curls of lemon zest make it look as good as it tastes. It's an easy, elegant dessert to keep on hand for an egg free table, since the whole curd gets its body from coconut milk and cornstarch rather than yolks.
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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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