Gluten Free Vegan Lemon Tart

Total time2 hr 55 min

Prep time25 min

Cook time30 min

Bright, tangy lemon meets rich coconut milk in a silky curd that's slow-cooked until it thickens into that perfect spoon-coating consistency, with a touch of turmeric lending an extra sunny hue. The whole filling gets strained for a glassy-smooth finish before it's poured into a crisp, golden-baked tart shell and chilled until it slices clean every time. Fresh lemon zest and juice do the heavy lifting on flavor, while a swirl of melted butter at the end rounds out the richness. It's an elegant, make-ahead dessert with that classic sweet-tart balance, finished with a dusting of powdered sugar and a few curls of lemon zest for a bakery-worthy presentation. This one is a great fit for a gluten free table, no compromises on that glossy, spoon-clean filling or buttery, golden crust.

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup powdered sugar
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
¼ cup cornstarch
¼ tsp salt
2 tbsp vegan butter
1 tsp turmeric powder (optional)

For serving

powdered sugar, for dusting (optional)
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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