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Vegan Lemon Tarts Recipe

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4.3 from 70 reviews

These Vegan Lemon Tarts feature a crisp, buttery shortbread crust paired with a smooth, tangy lemon curd made without dairy or eggs. Perfect for a refreshing dessert, they set in the fridge and can be topped with fresh berries or vegan whipped cream for an elegant finish.

Ingredients

Shortbread Tart

  • 1 1/2 cups flour
  • 3/4 cup vegan butter, softened
  • 1/3 cup sugar

Lemon Filling

  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch (or potato starch)
  • 1/3 cup plant milk (soy, oat, or coconut)
  • 1 dash turmeric
  • 1 tablespoon vegan butter (optional)
  • 1 teaspoon lemon zest (optional, about 1/2 lemon)

Topping

  • Powdered sugar (1/4 cup, optional)
  • Vegan whipped cream or fresh berries (optional)

Instructions

  1. Preheat Oven: Set your oven to 350° F to prepare for baking the tart shells.
  2. Make Shortbread Dough: In a mixing bowl, combine 1 1/2 cups flour, 3/4 cup softened vegan butter, and 1/3 cup sugar. Use a pastry cutter or fork to work the ingredients together until the dough is soft but crumbly.
  3. Form Tart Shells: Divide the dough into tart pans and press it evenly with your thumbs to form a 1/4-inch thick layer on the bottom and sides. Pierce the dough with a fork in several places to prevent it from puffing up during baking.
  4. Bake Tart Shells: Place tart pans on a cookie sheet and bake for about 15 minutes at 350° F. Once baked, allow them to cool for 15 minutes before filling.
  5. Prepare Lemon Filling: While the shells bake, combine 1/2 cup lemon juice, 1/2 cup sugar, 2 tablespoons cornstarch, 1/3 cup plant milk, and a dash of turmeric in a small saucepan. Stir until the starch dissolves completely.
  6. Cook Lemon Curd: Heat the mixture over medium heat, stirring frequently. Allow it to thicken and bubble, then continue stirring and simmer for 30 seconds before removing from heat.
  7. Finish Lemon Filling: Stir in 1 tablespoon vegan butter and approximately 1 teaspoon lemon zest from about half a lemon to enrich the flavor.
  8. Fill Tart Shells: Let both the shortbread shells and lemon curd cool for 5–10 minutes. Then pour the lemon curd evenly into each tart shell.
  9. Chill to Set: Refrigerate the filled tarts for at least 30 minutes to allow the filling to set firmly. They can be kept chilled for up to 3 days.
  10. Serve and Garnish: Before serving, optionally dust with powdered sugar and top with vegan whipped cream, lemon wedges, or fresh berries for added flavor and presentation.

Notes

  • The turmeric in the lemon filling is for color and can be omitted if desired.
  • You can substitute potato starch for cornstarch if that's what you have on hand.
  • Plant milk choice affects creaminess; soy, oat, or coconut milk work best.
  • Make sure to cool the tart shells before adding the lemon curd to avoid a soggy crust.
  • These tarts keep well refrigerated for up to 3 days.
  • For a gluten-free version, use gluten-free flour blend instead of all-purpose flour.

Find it online: https://recipethrive.com/vegan-lemon-tarts-recipe/