As promised, here is the recipe for a gluten-free vegan lemon tart using this vegan lemon curd. Sorry it took longer than expected to share with you — last week has been pretty hectic, but the good news is that I'm back online and ready to share more of my gluten-free vegan baking adventures with you, starting with the two overdue recipes using vegan lemon curd.
I haven't had a good lemon tart in ages so I decided to figure out how to make one (and hence came up with the vegan lemon curd recipe). I initially planned to make it a lemon cream pie, so if you're into that you can easily add a layer of cream from the whipped coconut cream layer in this recipe (and on the plus side, you get to use more agar agar flakes for those of you who were looking for recipes to incorporate more agar agar ;) ).
After I made it though, it looked so pretty on its own without the cream layer that I decided to keep it on the lighter side as a simple lemon tart. Feel free to dress it up with your favorite vegan whipped cream as an alternative too. Enjoy!
P.S. See notes at the bottom of this post for a soy-free {paleo} alternative.
PrintGluten-Free Vegan Lemon Tart {Refined Sugar-Free}
Ingredients
Crust Ingredients:
- ¼ cup coconut oil, melted or very soft
- ¼ cup liquid sweetener of your choice (I used maple syrup)
- ½ tbsp pure vanilla extract
- ¼ tsp salt
- ½ cup water
- ¼ cup soft silken tofu, strained (I used Mori-Nu, a non-GMO brand)
- ¾ cup coconut flour
- ¼ cup potato starch {or tapioca starch for paleo}
Lemon Filling Ingredients:
- 1 cup soft silken tofu, strained (if you're using Mori-Nu, just use the rest of the package which equals about a cup)
- ½ cup liquid sweetener of your choice (I used maple syrup)
- ¼ cup neutral tasting coconut oil, liquified
- zest of 4 small lemons
- 1 tsp pure vanilla extract
- 1 tsp lemon extract
- juice of 4 small lemons (roughly ⅓ cup juice)
- 2 tbsp agar agar flakes
- optional: a few drops of yellow food coloring of your choice
Instructions
- Preheat oven to 350F. Oil a large tart pan and set aside.
- Place all crust ingredients into a large mixing bowl, except for coconut flour and potato starch. Use an immersion blender to mix all the ingredients together until smooth. Note: if you don’t have an immersion blender, you can do this in a food processor or by hand too. Add in remaining crust ingredients and mix the mixture by hand, kneading it lightly until a sticky soft dough forms. Transfer this dough into your tart dish and press it down and spread it evenly throughout the pan (base and edges) using your hands until it’s shaped and molded to the tart pan shape. Use a fork to pierce some holes along the base of the crust to prevent bubbling while baking. Place in the oven and bake for approx. 22 minutes. Remove from oven and cool on a rack.
- While the pie crust is baking you can work on the vegan lemon curd filling. You can find the directions on how to make it here. You can also make this lemon curd a bit in advance. You'll need to use one batch of it for this tart recipe. Note: if you're making it fresh for this tart, don't worry about refrigerating it to set just yet, as it will set as the tart cools off in the fridge (next step). If it's made in advance and was refrigerated, that's perfectly fine too. It'll take less time for the tart to set.
- Once the crust is cooled off a bit, add in the lemon curd filling and spread it evenly throughout the tart. Place the tart in the fridge and allow it to set for at least 4 hours (0vernight is best). If you're like me (impatient...), then place it in the freezer for an hour and then transfer it to cool off in the fridge for another hour or so to set.
Notes
If you're adding a cream layer (can be found in this recipe here), then place the tart in the freezer for at least 15 minutes after adding the lemon filling to it. Use that time to prepare the coconut cream. Remove the tart from the freezer and carefully spread the cream layer and then place back in the fridge (or freezer) to set properly. Placing the lemon-filled tart in the freezer prior to adding the cream layer helps the two layers not to mix together and makes it easier to spread the whipped topping.
You can make this lemon tart without the soy for those on a soy-free diet. You can simply omit the soy from the crust. I've made it like that for another recipe and it worked and tasted just fine, though I found it cracked ever so slightly during baking, so be sure to pierce lots of holes with a fork to prevent bubbling ({and hence cracking}. It really didn't alter things though and was so minor that you won't notice once the tart is filled. As for the soy in the filling, I recommend pre-soaking about ¾ cup raw cashews and then blending them into a smooth consistency along with the rest of the ingredients in place of the tofu.
Donna says
I read this recipe a I just have to make it. I live in the UK and I know that UK and US measurements are different. Could you please consider giving the grams and ml's so that I can make it?
Much appreciated. Thanks
Audrey says
Hi Donna,
I know the struggle -- I've heard it from a number of UK readers. It goes the same way for me the other way though :) I just find it much easier to work with cups.
And so unfortunately I don't have the measurements for this recipe in weights. If it's of any help, my cup is 250ml, my tbsp is 15ml, my tsp is 5ml, so some of the ingredients here can be converted based on that. Otherwise, the best thing I've found to work is just googling the equivalents -- like "1 cup soft silken tofu in grams" and calculate conversions from there. Sorry I couldn't be more helpful :/
Katherine says
Hi Audrey,
Your GF Vegan Lemon Tart recipe is fantastic.
I am excited to feature this in one of my posts, 10 Best Vegan Lemon Desserts.
I didn't post the actual recipe, just used one image from here and a small quote and linked directly back to this page
Hope that's okay?
Thanks :)
Katherine,
Greenthickies
Audrey says
Hi Katherine -- that is absolutely fine. Thanks very much :)
blm says
Could I substitute the coconut flour and coconut oil in this recipe?
Audrey says
Hi there. Unfortunately I don't think this particular recipe will work without the coconut in there, as it's so specifically calibrated. However, I do have this recipe which is quite similar and where the coconut is optional:
https://www.unconventionalbaker.com/raw-berry-lime-cheesecake-nut-free-recipe/
You can just add an extra date to the crust in place of the coconut oil in it, and omit it from the filling. You can also use lemon juice, and a hint of lemon oil / flavor to create a lemon tart with that recipe.
Emma-leigh says
I found this on Facebook and I was really looking forward to making it.
My crust did not bind at all, it was basically just liquid. I think I had to add at least 2.5 cups more of flour and a lot more sweeter so that it actually tasted good.
My curd did not taste at all like lemon and I used less agar then recommend and it set really hard like a brick. The curd also did not even half fill my crust.
I was really disappointed with this, I followed everything to the exact recipe and it did not work at all. I really wish people would test their recipes before posting them.
I will not be recommending this to anyone.
★
Audrey says
Hi Emma-leigh,
I do test and retest the recipes before posting them, and this recipe has also been successfully remade by many of my readers and one that I've made many times myself. This is the first time I've heard this type of an issue with the crust or filling, so it sounds like something went askew in the making. That said, I'm really sorry it didn't work out for you. I know how disappointing it can be.
Did you use coconut flour in the crust or did you change the flour to something else by any chance? The agar is there to create a soft yet thickened consistency, so it's possible that without enough of it the texture wasn't right -- I've never tried to make this without so I couldn't say. It also kept the mixture from fully firming up entirely while chilled due to the coconut oil, as otherwise coconut oil will set into a very hard consistency in the fridge and will need to be thawed out in order to soften up again.
Harmeet says
Thanks for putting up. Really appreciated
Audrey says
You're welcome :) Enjoy it!
Cameron says
This looks delicious! Just wondering, do you have a recommendation for a substitute for the coconut flour? I was planning on subbing in earth balance for the coconut oil (I have a coconut allergy) but wasn't sure what to do about the flour. Thanks!
★★★★
Audrey says
Hi Cameron,
So sorry I somehow missed your question here :S I'm sure it is entirely too late for a substitution by now... but I'll answer the q just in case.
EB for coconut oil will work great, though it will be salty, I imagine. About the coconut flour though -- it acts extremely differently to any other flour out there because it's so absorbent, so I don't have a straight substitution to give you because it would really require some experimentation. If it were me, my first thought would likely be to try something like replacing the 3/4 cup coconut with about 1 1/2 cups rice flour and see if I can get it to a thick enough consistency. But that's a big hypothetical suggestion...
What I would do instead in a case like this is just replace the crust altogether. One of my favorites is a mix of cashews and dates. So I'd process 3 cups raw cashews with about 15 soft medjool dates, and 2 tbsp EB, until it forms a fine crumble. If you're nut-sensitive, use sunflower seed meal instead of the cashews.
Alternatively, use the nut-free crust from this pie, which sounds more like what you're looking for anyways :) :
https://www.unconventionalbaker.com/gluten-free-vegan-blueberry-pie-refined-sugar-free/
Ann says
I just tried this, and I'm sorry, but I think it's inedible. Everything has that really horrible strong soy taste (does not pair well with lemon!) and I'm pretty sure there's a few errors in the recipe. Firstly, the pastry does not bind. It remains a crumbly, dry texture. Not surprising, since there's no binder in the recipe! And what's the silken tofu for? It's not a binder, and just adds a horrible soy taste. Is this missing a flax egg? Secondly, the curd specifies 'juice of 4 small lemons (approx 1/3 cup)'. The juice of 4 small lemons is about 2/3 cup, unless you're using microscopic lemons. I tried with 1/3 cup and you couldn't even taste the lemon.
Sigh. the hunt for a vegan lemon tart recipe continues...
★
Audrey says
Hi Ann,
Thanks for the feedback. Sorry the recipe wasn't to your liking. It's a recipe I've made many times -- no mistakes. I've gotten a fair bit of positive reviews of it by my readers as well, so not sure what went wrong for you..
Perhaps the soy product you used wasn't particularly great, or perhaps you made some modifications that didn't work out. Did you use the lemon extract? Because that in combination with the lemon juice is what gives the tart its main flavor. If you don't use lemon extract then this recipe just doesn't work.
I used small lemons, which is why I specified how much juice I got so there is no confusion -- but 1/3 of a cup is what I used here. My crust never crumbles and binds together very well -- the soy acts as a great binder for me. It sounds like maybe it wasn't blended in to the crust enough?
Not really sure what went wrong for you here, as I don't know if you made any changes to ingredients or process. Or perhaps our tastes just differ -- it happens :) . Good luck with your search though -- hope you find a tart to your taste.
Ann says
I followed the recipe to a tee, apart from using more lemon juice.
I used a stock standard silken tofu from my local Chinatown. I'm of Chinese descent and grew up my whole life eating silken tofu so I know how it's supposed to taste - and it does have a pretty strong soy taste. I notice you mention using Mori Nu tofu - that is a brand which comes in a box instead of needing refrigeration. I would never buy a product like that because anything that keeps on the shelf is doubtless full of preservatives and additives, and fresh tofu is readily available in most Western countries. But maybe that is the trick to this recipe - maybe you need to use the 'keeps on the shelf' variety because it has a milder taste and different texture than authentic silken tofu?
Also, I don't have an immersion blender, so I made the dough in a food processor as you suggested. However, I think it would have been better off in a regular blender, because I think the tofu needs to be emulsified for it to work as a binder, and you're never going to achieve that in a food processor.
Regarding the curd, yes I used the 1 tsp lemon extract. I think 1/3 cup of lemon juice plus lemon extract is still nowhere near enough for this quantity. I have made a LOT of lemon curd from several different recipes in my life, and for this quantity (enough to fill a large tart), the stock standard quantity of lemons is 4 normal sized lemons or 2/3 cup juice. After tasting your curd, I added the extra 1/3 cup juice and didn't even have to add more sweetener.
Shame it didn't work out. I'm going to go back to my stock standard lemon curd recipe (really simple - lemon juice, sugar, cornstarch, olive oil, eggs) and maybe try replace the eggs with agar to veganise....
Maude says
I might be being really stupid and have missed it, but how many people does this tart serve?
Audrey says
Hi Maude,
No worries on the question at all! It's a 10" round tart, so I'd say 8-10 people -- more or less depending on how you slice it.
Krystal says
This lemon tart looks so light and refreshing! My daughter loves lemon anything, I'm gonna have to make this for her.
Audrey says
Thanks so much, Krystal! If your daughter loves lemons, I'm sure she'll love this :)
Rachel says
This looks delicious! Do you think the filling would work with coconut milk (from the can) instead of the silken tofu - I use that in my pumpkin pies? I don't do well w/ unfermented soy. Thanks!
Audrey says
Hi Rachel,
I haven't tried it, but I think it will work -- it might just be a little less firm, but the agar agar should still help it gel up to a good consistency. Another option, if you are ok with nuts, is to soak 1 cup raw cashews and then blend them and use that instead {or a combination of coconut milk from the can + some blended cashews}.
For the base, just substitute 1/2 cup unsweetened applesauce {make sure it is at room temp. or warmed} for the 1/4 cup tofu -- that part I have tried out and it worked well.
Happy baking! :)
Lisa says
Audrey, it looks like the link for the coconut cream is not active. I would love to add that to this recipe as well! Yummmm
Audrey says
Hi Lisa. Sorry the link didn't work. I just checked now and it's working fine, so I wonder if the page just wasn't loading temporarily? Here is the link again, just in case: https://www.unconventionalbaker.com/vegan-gluten-free-recipes/gluten-free-vegan-nutella-cream-pie/.
Sam says
Oh my god! I've been dying for lemon tart ever since I went vegan! This has answered all of my prayers, haha. Definitely having this for my birthday!
Audrey says
Glad I could help, Sam! Have a happy birthday then! ;)