Vegan Lemon Tart (Easy and Gluten-Free)

This article contains affiliate links. If you purchase through them, INUMAMI may earn a small commission at no extra cost to you. We only recommend what we genuinely use and trust and your support means the world to us.

I made this vegan lemon tart after returning from Sicily. I had been given so many lemons that I simply had to revisit a classic, transforming it into a completely plant-based, gluten-free, and refined-sugar-free dessert.

The scent of sea salt in the air, the sound of the waves breaking against the rocks, the voices of tourists filling the narrow stone streets, the intense heat, and the evenings spent outdoors beneath strings of lights suspended between buildings and trees. And then there are the lemons, growing abundantly on the trees of the Italian islands. Their fragrance is unmistakable and, although lemon trees bloom throughout the year in Sicily, to me they will always taste like summer.

This vegan lemon tart brings that feeling to the table, with a crisp gluten-free crust and a smooth, bright lemon filling. Fresh, creamy, and intensely citrusy, it is the kind of dessert made for warm evenings and slow dinners outdoors.

What Makes This Vegan Lemon Tart Worth Making

• Crisp gluten-free crust made with almond and brown rice flour
• Smooth, intensely lemony filling with fresh lemon juice and zest
• Entirely plant-based and made without eggs or dairy
• Refined-sugar-free, naturally sweetened with maple syrup
• Perfect for making ahead, as the filling sets beautifully in the refrigerator

Ingredients and Substitutions

For this vegan lemon tart, there are two main components to prepare: the gluten free crust, which also works beautifully as a base for almost any tart, and the vegan lemon curd. You can read my full lemon curd recipe separately, but here we’ll focus on the ingredients, possible substitutions, and everything you need to know before making it. If you prefer to skip straight to the method, you’ll find the complete recipe in the recipe card below.

Ingredients For the Lemon Curd

• Lemons: We use both the zest and the juice, so the lemons should be organic or untreated. I was lucky enough to pick mine straight from an organic lemon tree, but if you can’t find organic or untreated lemons, simply skip the zest and use the juice only.
• Plant-based milk: I use unsweetened soy milk for this recipe. For a soy-free version, you can use other plant-based milks such as oat, rice, or quinoa milk. I would avoid coconut milk, as it has a stronger flavour and, in this recipe, lemon should remain the real star.
• Maple syrup: I use maple syrup to sweeten the lemon curd, especially because the milk is unsweetened. You can replace it with rice syrup or agave syrup.
• Cornstarch: This is what gives the lemon curd its creamy, stable texture.
• Turmeric: Just a small pinch is enough to give the curd a lovely yellow colour. And no, lemon juice alone won’t be enough to colour it properly.

Ingredients For the Gluten Free Tart Crust

• Almond flour: This is the base of the crust and gives it a naturally rich, slightly buttery flavour. You can use store-bought almond flour or finely blended almonds. Just make sure the texture is quite fine, otherwise the crust may become too crumbly.
• Brown rice flour: Brown rice flour helps balance the richness of the almonds and gives the crust a more stable texture. I like using brown rice flour because it keeps the recipe naturally gluten-free while adding a subtle, wholesome flavour. You can replace it with white rice flour for a more neutral flavour, or with chestnut flour for a slightly sweeter, more aromatic crust.
• Coconut oil: Coconut oil replaces butter in this vegan tart crust. Use it at room temperature, soft but not completely melted, so it can bind the dough properly. You can replace it with vegan butter if you prefer. I also wrote a full guide on how to replace butter in plant-based cooking, where you can find more tips and practical substitutions.
• Maple syrup: Maple syrup sweetens the crust and helps bring the dough together. You can also use gluten-free rice syrup or coconut nectar.
• Salt: A small pinch of salt helps balance the sweetness and brings out the nutty, umami, flavour of the almond flour.

How to Make A Vegan Lemon Tart Step by Step

This is a wonderfully easy tart, and the result is excellent despite requiring very little hands-on work. Below, we’ll go through each step in detail, with pictures to help you follow the process. To start baking straight away, you can skip directly to the recipe card at the end of the article.

Step 1: Prepare the tart crust

Add the almond flour, brown rice flour, and a pinch of salt to a large mixing bowl. Stir well to combine the dry ingredients. Add the soft coconut oil and maple syrup to the bowl. Mix with a spoon or spatula until the dough starts coming together. The texture should be slightly crumbly but moist enough to hold together when pressed between your fingers.

Step 2: Shape the crust

Lightly grease a 22 cm tart pan with coconut oil and line the bottom with parchment paper. I first used a rolling pin to gently flatten the dough, but this step is not essential. Since the dough is gluten-free and has no gluten structure, it can break quite easily when rolled out. You can simply transfer it directly to the pan and press it evenly over the base and up the sides with your fingers, the back of a spoon, or the bottom of a glass, just as you would when making a cheesecake crust.

Step 3: Chill the crust

Place the tart crust in the fridge for about 20–30 minutes, or in the freezer for 10–15 minutes. This helps the crust firm up before baking.

Step 4: Blind bake the crust

Preheat the oven to 175°C. Cover the crust with parchment paper and add baking weights, dried beans, or rice. Bake for about 10–15 minutes, or until the crust looks lightly golden.

If your crust is very thin and already golden after 10 minutes, remove it from the oven to avoid overbaking. If the bottom still looks slightly soft or pale, remove the parchment paper and weights, lower the temperature to 160–165°C, and bake for another 3–5 minutes.

Step 5: Let the crust cool

Remove the crust from the oven and let it cool completely before adding the lemon curd. The crust will be delicate while warm, but it will firm up as it cools.

Step 6: Prepare the vegan lemon curd

Preparing the vegan lemon curd is very simple, and you can make it while the tart crust is cooling, a few hours in advance, or even the day before. To make it, simply follow my easy vegan lemon curd recipe.

Step 7: Fill the tart

If you your Lemon curd is still hot, let it cool for 5–10 minutes, stirring occasionally. It should be warm and fluid, but not boiling hot. Pour it into the completely cooled tart crust and smooth the surface with a spatula.

Step 8: Chill until set

Transfer the tart to the fridge and let it set for at least 3–4 hours, or preferably overnight. Once the lemon curd is firm and stable, decorate as desired and slice.

FAQ’s

Below, you’ll find answers to some of the most common questions about this vegan lemon tart. If there’s anything else you’d like to know, leave your question in the comments and I’ll be happy to help!