Vegan Lemon Tart
Bright, citrusy, and silky-smooth, this lemon tart is the kind of dessert that makes people ask for the recipe before they've even finished their slice. The filling gets its luscious, custardy texture from full-fat coconut milk and cornstarch — no eggs, no dairy, no compromise on richness. A touch of turmeric deepens that gorgeous sunny-yellow color naturally, so it looks just as stunning as any classic version you'd find in a French patisserie window. The buttery press-in crust comes together with cold vegan butter and a handful of pantry staples, making it far more approachable than a traditional rolled pastry. Everything is whisked together on the stovetop and strained for an ultra-smooth finish, then chilled until it sets into clean, beautiful slices. With 8 servings, it's an ideal make-ahead showstopper for dinner parties, holidays, or any occasion where you want to impress without spending all day in the kitchen. A dusting of powdered sugar and a few fresh lemon slices right before serving seal the deal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups all-purpose flour
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!