Lemon Butter Tart

buttery lemon tart, vegan gluten-free

5 from 1 review

Deliciously zingy and buttery lemon tart encased in a cookie-like crust. The filling can be made on its own as a lovely lemon curd spread as well.




Optional Toppings

  • vegan whipped cream (I used coconut whipped cream)*
  • fresh lemon slices
  • almond slices


1. Pre-heat oven to 350F. Oil a 7" tart pan with a removable bottom and set aside.

2. Process all cookie dough ingredients in a mini food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk (can use a rolling pin to roll it out between two sheets of parchment paper into a flat circle). Place the disk in the prepared tart pan and shape into a crust by pressing the dough with your finger tips to gently spread it around the base and walls of the tart pan. Poke a few small holes in the base of the crust using a fork.

3. Bake in a pre-heated oven for approximately 18 minutes, until lightly golden. Remove from oven and cool on a wire rack.

4. While the crust is baking, mix all filling ingredients, EXCEPT agar agar, together in a small sauce pan, and bring to a gentle boil on medium heat. Keep cooking and stirring occasionally on medium heat for about 10 minutes.

5. Reduce heat a little (you want things to be bubbling lightly, not vigorously) and add agar agar flakes. Simmer for about 3 minutes, stirring regularly to dissolve and allow the heat to activate the agar agar.

6. Carefully transfer the filling mixture into the prepared crust. Allow everything to cool off in the pan to room temperature, then carefully transfer to a fridge to set for 5-6 hours (or overnight).

7. When ready to serve, garnish with coconut whipped cream or any other toppings of choice, slice and enjoy! Store leftovers in the fridge.


*Coconut whipped cream can be made at home from a can of full fat coconut milk -- I like the Thai Kitchen brand best for this purpose (the "premium" milk, and not the "lite"), and for this recipe I used the one large 400ml can. Chill the can in the fridge overnight, which will cause the cream to separate in the can and firm up near the top (when you open the can you'll see firm firm white stuff gathered at the top -- you should get about ¾ cup of it). You want to scoop out this solid white cream only into a mixing bowl, taking care not to scoop any of the coconut water along with it (as it will make your whip runny and not stiff). Whip that mixture with a hand mixed until fluffy, then add in a tablespoon of maple syrup and a teaspoon of pure vanilla extract and whip again to create the whipped cream. Note that it’s very important for the full fat coconut milk can to be chilled first so it separates. If the solids aren’t this thick when you open the can, the whip isn’t going to work as well and will be too liquid:
coconut cream layer

Keywords: vegan lemon tart, gluten-free vegan lemon tart, dairy-free lemon pie, vegan lemon pie, vegan gluten-free lemon pie