This No Bake Vegan Lemon Tart just might be the perfect summer dessert. A crunchy homemade pie crust is filled with zesty lemon filling, then topped with coconut cream and fresh berries. Yum!
Combine all the ingredients for the filling in a clean food processor. Blend on high until smooth and creamy, scraping down the sides of the processor from time to time.
Pour into the prepared crust. Cover and chill for at least 4 hours.
For the coconut cream:
After chilling, prepare the coconut cream. Carefully open the cans of chilled coconut milk. Scrape the solids into a mixing bowl, reserving the coconut liquid for another use.
Add the stevia to the coconut cream solids and beat well with an electric mixer until thick and peaked.
To serve:
Spoon the coconut cream on top of the lemon filling, spreading it out into a round.
Decorate the top of the cream with the mixed berries before serving.
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