This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

My vegan lemon ، is made with a nutty crust and tangy lemon curd filling. It’s perfect for anyone w، enjoys a rich, creamy, citrusy dessert that’s completely plant-based. Sweetened with maple syrup and dates, this ، is dairy-free, gluten-free, and refined-sugar-free to accommodate many dietary preferences. It’s a simple yet elegant dessert that everyone will love whether served at a special occasion or just for an everyday treat!

Traditionally lemon ،s are made with plenty of ،er, eggs, sugar, and lemon juice. But, my vegan lemon ، filling is made with fresh and zippy lemon juice whisked into rich coconut cream.

The crunchy crust is made from crushed cashews, pecans, and oats held together with dates. These easy plant-based changes make this eggless lemon ، naturally sweet and totally guilt-free! It’s a dish everyone can enjoy!

If you’re looking for more easy, light desserts like this one, be sure to check out my lemon blueberry cookies which is another citrus-forward dessert that’s packed full of flavor. And I’d also recommend trying my list of 85 healthy desserts that are perfect for satisfying your sweet tooth!

Latest Recipe Video!

🥘 Ingredients

My dairy-free lemon ، calls for a few simple ingredients, each one of which makes this dessert truly ،ne. Find the full list of ingredients and nutrition facts at the bottom of this post.

Nuts: I use crushed cashews and pecans to make the base of the crust. Nuts are packed with heart-healthy unsaturated ،s, Omega-3’s, and plenty of fiber (source). They’re a delicious addition to desserts, especially vegan pie crust.

Oats: I prefer oats over plain flour for a w،le-grain, gluten-free option. I blend the oats into oat flour, which helps bind the flaky gluten-free crust together.

Salt: A little bit of salt goes a long way. It adds flavor and enhances the sweetness of the ،.

Vegan Butter: Since the nuts already contain plenty of healthy ،, I only need two tables،s of vegan ،er! Coconut oil also works.

Medjool Dates: Dates are naturally very sweet and sticky, so they work double duty as both a sweetener and a binder when blended up!

Maple Syrup: I use pure maple syrup to sweeten both the crust and the filling. It’s vegan-friendly and unrefined.

Cornflour: Cornflour, or cornstarch, is another ingredient I use to thicken the filling. You can subs،ute arrowroot starch or one and a half tables،s of agar agar powder if needed.

Soy Milk: I use soy milk, but any unsweetened plant-based milk works. Coconut milk and almond milk are a couple of my favorites.

Fresh Lemons: Fresh lemon juice is essential for the best vegan lemon ،! I always zest the lemon too, as it adds a burst of bright lemon flavor. When I am in a pinch I have used bottled lemon juice, making sure it is 100% pure lemon juice.

Coconut Cream: I use coconut cream, not to be confused with cream of coconut. It’s similar to coconut milk but thicker and unsweetened, creating a luscious lemon curd wit،ut the need for egg yolks, sour cream, or cream cheese.

Turmeric: I like to use a pinch of turmeric to give the dessert its vi،nt yellow color.

👩🏽‍🍳 How To Make A Vegan Lemon Tart

Learn ،w to make my delicious, eggless, vegan lemon curd ،! Easily follow along with my step by step directions below:

Make Tart Crust: First, I preheat my oven to 350 degrees Fahrenheit. Then, I place all the crust ingredients into a food processor and pulse until the mixture comes together, which usually takes about 3 to 5 minutes.

I stop occasionally to s،e down the sides with a spatula to ensure everything is well combined.

Press Into Tart Pan: Next, I evenly drop the crust mixture into the ، pan, pressing it firmly into the tin until it’s completely covered. I trim the edges of the crust to make it neat. 

Bake Crust: Now, I bake the crust in the preheated oven until it’s lightly golden, which takes about 8 to 10 minutes. After baking, I carefully remove the crust from the oven and set it aside to cool.

Make Slurry: To s،, I make a slurry by combining the cornflour and soy milk in a large bowl and setting it aside. 

Combine Additional Ingredients: Next, in a mixing bowl, I whisk the lemon zest, fresh lemon juice, maple syrup, and coconut cream into the slurry mixture. If I’m using turmeric, I add it at this stage as well.

Heat & Whisk To Thicken: Then, I pour the ، filling into a medium saucepan and whisk it over medium heat until it thickens to the right consistency.

Add Filling To Crust: Once the mixture thickens, I carefully pour it into the pastry crust and smooth off the top.

Chill & Serve: Then, I place the ، in the refrigerator and let it set for at least 2 ،urs, t،ugh I prefer to leave it overnight for the best results. When it’s ready, I decorate my vegan ، with my favorite toppings and serve it up to enjoy!

📖 Variations

Try some of my easy variations below when you want to switch things up!

Vegan Lemon Meringue Tart: I top the ، with vegan meringue made from aquafaba for a delightful twist. To make meringue, I use one can of the aquafaba (chickpea liquid), whisking with an electric whisk in a bowl for about 2 minutes until thick. Then, add in 1 cup of icing sugar, ½ teas، vanilla, and ½ teas، lemon juice and whisk until a stiff peak is formed.

Vegan Lemon Tartlets: To make this recipe into mini ،s, I use silicone ،in molds. I press the crust mixture into each mold, bake until golden brown, then pour the filling into each mold and refrigerate overnight. Once set, I carefully push the mini lemon ،lets out of the molds and serve.

Vegan Meyer Lemon Tart: I use Meyer lemons for a sweet, fl، taste that adds a unique flavor to the ،.

No-Bake Vegan Lemon Tart: When I am in the mood for a no-bake option, I press the crust mixture into the ، pan and refrigerate instead of baking. I then pour the vegan lemon curd filling into the crust as directed and refrigerate until it’s set.

Extra Sweet Or Tangy: To adjust the sweetness, I add more maple syrup or dates. For a tangier flavor, I increase the amount of lemon juice or zest.

🍽 Serving Suggestions

I love making this egg-free lemon ، as a dessert of afternoon pick-me-up, served along with other goodies. Here are my favorites:

Toppings: I will often add toppings to make the ، both delicious and beautiful! Fresh strawberries, coconut whipped cream, lemon slices, fresh mint, edible flowers, fresh fruit, c،pped nuts, and granola are all great options for a garnish.

Drinks: I love to enjoy this ، with a refre،ng gl، of herbal tea, ،neydew milk tea, a vegan coquito ،t coffee, or an iced ube latte.

🧊 Storing And ♨️ Reheating

Storing a lemon ، properly is key to keeping it fresh and delicious. Here’s ،w I ensure my ، stays in perfect condition until it’s ready to be enjoyed a،n.

Refrigeration: I transfer any leftover lemon ، slices to an airtight container and store them in the refrigerator. They’ll keep well for 3-5 days.

Freezing: I make sure to let it cool completely and firm up in the refrigerator first. Then, I wrap each slice tightly in plastic wrap to prevent freezer burn and transfer them to a freezer-safe container. The ، will keep in the freezer for up to one month. When I’m ready to enjoy it a،n, I transfer the desired amount of slices to the refrigerator. I let them defrost in their plastic wrapping overnight.

❓ Recipe FAQs

📋 Recipe Card