Gluten-Free Vegan Lemon Tart {Refined Sugar-Free, Paleo}

Gluten-Free Vegan Lemon Tart {Refined Sugar-Free}

{Gluten-Free, Vegan, Refined Sugar-Free, Paleo Option}

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!

Gluten-Free Vegan Lemon Tart {Refined Sugar-Free}

P.S. See notes at the bottom of this post for a soy-free {paleo} alternative.

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Gluten-Free Vegan Lemon Tart {Refined Sugar-Free}

Gluten-Free Vegan Lemon Tart {Refined Sugar-Free}


  • Author: Audrey @ Unconventional Baker

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

  1. Preheat oven to 350F. Oil a large tart pan and set aside.
  2. 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.
  3. 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.
  4. 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.

Gluten-Free Vegan Lemon Tart {Refined Sugar-Free}

Enjoy!

xo Audrey

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