This vegan lemon tart is the perfect summery dessert. The creamy lemon filling is bursting with flavor from fresh lemons and maple syrup - all wrapped in a crunchy, crumbly homemade pie crust. Yum!
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I can tell that summer is right around the corner, and I’m loving everything about it. The hot weather, the longer days, the fresh greenery.
And of course, I’ve been loving summery foods too: tangy and sweet flavors, lots of fresh fruit, cold pasta dishes, refreshing drinks, and so on.
Summer is one of my favorite times to get creative in the kitchen, given the abundance of fresh ingredients available.
So today, I’m sharing one of my favourite summery desserts with you- this easy vegan lemon tart. Trust me, even people who think they don’t like lemon will be falling in love with this one!
This vegan lemon tart is:
- Tangy and sweet
- Refreshing
- Perfect for summer
- Gluten-free
- Oil-free
- Easy to make
- Undetectably vegan
- Perfect for sharing
- Great as either a snack or a dessert
You can serve it by itself, with some vegan whipped cream, or topped with berries for extra fruity deliciousness. Trust me, this is definitely a dessert that will impress all your friends and family!
How to make a Lemon Tart
- Preheat the oven to 350 degrees F / 180 degrees C.
- Add the flour, tahini, peanut butter, and maple syrup to a mixing bowl and mix until well-combined. Press into a 14cm/5 inch tartlet tin, poke holes in the bottom using a fork and bake for 5-7 minutes.
- Meanwhile, whisk together the vegan single cream, lemon juice, lemon zest, and maple syrup.
- Dissolve the agar agar in the 4 tbsp water over a low-medium heat, then whisk into the filling mixture.
- Once the crust is ready, pour in the filling and leave to set in the fridge for at least 2-3 hours, or overnight.
Scroll down for the printable recipe card with more detailed instructions.
More Vegan Desserts
If you love this lemon tart, be sure to check out this No Bake Vegan Lemon Tart, as well as these other delicious vegan desserts:
Recipe
Ingredients
For the crust
- ¾ cup gluten-free flour or all purpose flour
- 2 tbsp tahini
- 1 tbsp peanut butter
- 3 tbsp maple syrup
For the filling
- 5 oz vegan single cream or coconut cream
- juice of 2 lemons
- zest of 2 lemons
- 4 tbsp maple syrup
- 1.5 tsp agar agar
- 4 tbsp water
Instructions
- Preheat the oven to 180 degrees C/350 degrees F.
- Add the flour, tahini, peanut butter, and maple syrup to a mixing bowl and mix until well-combined. Press into a 14cm/5 inch tartlet tin, poke holes in the bottom using a fork and bake for 5-7 minutes.
- Meanwhile, whisk together the vegan single cream, lemon juice, lemon zest, and maple syrup.
- Dissolve the agar agar in the 4 tbsp water over a low-medium heat, then whisk into the filling mixture.
- Once the crust is ready, pour in the filling and leave to set in the fridge for at least 2-3 hours, or overnight.
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