This 6-ingredient vegan lemon tart is light, zesty, and irresistibly creamy – with a granola crust and creamy eggless lemon filling. Perfect for Spring & Summer gatherings!
Why You’ll Love This Recipe
This vegan lemon tart (aka Tarte au Citron) is proof that dessert can be both light and indulgent. Traditionally made with a buttery crust and rich, egg-based lemon curd, this plant-based version removes all dairy and eggs for a creamy, tangy lemon filling (between a vegan lemon custard and lemon curd) baked to perfection over a simple, toasty granola crust. It’s oil and butter-free, gluten-free, optionally refined sugar-free, and looks and tastes gourmet!
Not only is this tart refreshingly bright and zesty, but no one would guess how easy it is to make—no fancy equipment or skills required! With just six ingredients, a blender or food processor, and an oven. It’s the perfect sweet-yet-zesty treat for Mother’s Day, Easter, baby showers, and Spring/Summer get-togethers.
Looking for similar treats to impress a crowd? You might enjoy my vegan mango tart, mini vegan cheesecake tarts, vegan key lime pie, and/or a no-bake chocolate banana pie.
The Ingredients
Granola Pie Crust
- Granola: Use store-bought granola or try out my homemade nut-free granola recipe. Lemon granola adds citrusy depth.
- Maple syrup: Or another liquid sweetener, like agave or rice malt syrup, etc. Granulated sugar may work, too, like coconut sugar, but you’d need more ‘butter.’
- Coconut butter: (or almond butter/cashew butter/sunflower seed butter) This adds healthy fats and moisture for a crisp crust. Melted vegan butter/coconut oil should also work.
Alternatively, use a classic short crust, my vegan gluten-free pie crust, or a pre-made crust.
Vegan Lemon Tart Filling
- Silken tofu: This is a great neutral, low-fat, high-protein cream alternative. Medium tofu works but has a stronger flavor. Thick coconut milk cream is another option but adds more noticeable flavor (though a lemon coconut tart is delicious!).
- Lemon: Meyer lemons are naturally sweetest, though any will work.
- Cornstarch: (or arrowroot flour) To thicken the vegan lemon curd filling. Potato starch will also work but the texture will differ slightly.
- Liquid sweetener
- Coconut butter
Recipe Variations
- Turmeric: A pinch enhances the yellow color of the vegan lemon tart filling without affecting flavor.
- Vanilla: Just a little adds warm depth to the vegan tart.
- Lemon curd: Spread a thin layer of store-bought/homemade vegan lemon curd over the lemon custard filling. Raspberry or cherry curd would also work.
- Berry layer: Simmer berries + sugar + a splash of lemon simmered until thickened, then added beneath the vegan lemon curd filling.
- Vegan meringue: To pipe or spread over the top for easy vegan lemon meringue pie.
- Garnishes: Fresh lemon slices, berries (like strawberries, raspberries, blueberries), mint leaves, toasted coconut, piped vegan whipped cream, powdered sugar, etc.
How To Make a Vegan Lemon Tart
- Prepare the granola pie crust by processing the granola in a food processor to a coarse crumb, then add the sweetener and coconut butter and process until it starts to clump.
- Transfer the mixture to an 8-inch tart pan with a removable bottom, pressing it to evenly spread across the bottom and 1 1/2 inches (4 cm) up the sides. Then, set aside.
- To prepare the lemon tart filling, first zest, then juice the lemon. Then, process all the ingredients (silken tofu, coconut butter, maple syrup, cornstarch, lemon juice, and zest) in a food processor or blender until smooth and creamy.
- Pour it over the crust, then bake the vegan lemon tart at 350F/175C for 30-35 minutes until set with a slight wobble in the middle.
- Let the tart cool completely on a wire rack, then refrigerate until set. Once ready, slice and garnish (I used thin lemon slices and fresh berries). Enjoy!
Enjoy a slice of this eggless lemon tart alone, with berries, coconut whipped cream, etc.
Storage Information
Store the vegan lemon tart, covered, in the refrigerator for 5-7 days.
Tofu and cornstarch-thickened desserts can be frozen, but their texture may change slightly. However, if using coconut cream, freezing works well.
FAQs
Can I make the crust less crumbly?
You could try adding more ‘binding’ ingredients with a chia/flax egg (1 tbsp ground eggs: 2 tbsp water left to thicken for 5 minutes). Reduce liquid sweetener to 3 tbsp.
Alternatively, use sticky Medjool dates as the sweetener, which can help bind everything.
Could I make mini lemon tartlets?
Yes, simply divide the granola pie crust and lemon tart filling between several smaller tartlet pans (or a silicone muffin tray) and reduce the baking time accordingly.
Do I have to bake the dessert?
You could use a pre-made pie crust (or raw pie crust like I use for my no-bake cheesecake) and thicken the filling on the stove, pouring it over the crust, then chilling to set.
Can I make a soy-free filling?
Absolutely! You could use the thick cream from canned coconut milk instead. My preferred option is to blend coconut cream and cashews (recipe & method in recipe card notes).
Pro Recipe Tips
- To adjust the crust texture: I left mine a little chunky, but feel free to process it into even finer crumbs.
- The crust is crumbly: Don’t worry, this is normal. But just be aware it will crumble slightly when cutting the tart into slices.
- Use fresh lemons: It really makes a difference in this tart. Plus, it uses the zest too.
- Taste and adjust: Adjust the amount of lemon juice/zest and sweetener used to personal preference for a sweeter or tangier flavor.
More Vegan Lemon Dessert Recipes
- Vegan, gluten-free lemon cake
- Lemon cheesecake bars
- Lemon blueberry muffins
- Lemon coconut energy balls
If you try this easy vegan lemon tart recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Lemon Cheesecake Tart
Video
Ingredients
Granola Crust:
- 2 cups (240 g) granola (see notes)
- 4 tbsp (80 g) maple syrup or any other liquid sweetener
- 3 tbsp coconut butter (see notes)
Cream Layer:
- 1 (12.3 oz) package (350 g) silken tofu firm (see notes for a soy-free version)
- ⅓ cup (80 g) coconut butter
- ¼ cup (80 g) maple syrup or any other liquid sweetener
- 4 tbsp (40 ml) lemon juice
- 2 ½ tbsp (20 g) cornstarch
- Zest of one lemon
Instructions
- I recommend using a kitchen scale for this recipe. You can watch the video for visual instructions.
Granola Crust
- Prepare the granola pie crust by processing the granola in a food processor to a coarse crumb, then add the sweetener and coconut butter and process until it starts to clump.
- Transfer the mixture to an 8-inch tart pan (with a removable bottom), pressing it to evenly spread across the bottom and 1 1/2 inches (4 cm) up the sides. Then, set aside.
Cream Layer
- To prepare the lemon tart filling, first zest, then juice the lemon. Then, process all the ingredients (silken tofu, coconut butter, maple syrup, cornstarch, lemon juice, and zest) in a food processor or blender until smooth and creamy.
- Pour it over the crust, then bake the tart at 350℉/175℃ for 30-35 minutes until set with a slight wobble in the middle.
- Let the tart cool completely on a wire rack, then refrigerate until set. Once ready, slice and garnish (I used thin lemon slices and fresh berries). Enjoy!
Notes
- I used homemade granola but you can use your favorite store-bought granola instead.
- You can use any nut/seed butter of choice, for example, cashew butter, almond butter, etc (if not nut-free) instead of coconut butter.
- Please note that the crust will crumble somewhat when you cut the tart into slices. Read the blog post to find out how to make it less crumbly.
SOY-FREE Cream Layer:
- 320 ml (1 1/3 cup) coconut milk, canned
- 30-40 ml (3-4 tbsp) lemon juice
- 32 g (4 tbsp) cornstarch
- 80 g (7 tbsp) light granulated sweetener (e.g. xylitol, erythritol, white sugar)
- 1 tsp vanilla extract
- 112 g (3/4 cup) cashews (soaked) (*see below)
- Zest of one lemon
- Soak cashews in hot water for about 30 minutes until soft.
- Blend all ingredients in a blender until completely smooth and creamy.
- Follow the other steps of the recipe.
- Recipe makes an 8-inch tart. Nutrition facts are for one slice if you cut the tart into 10 slices. Made with my homemade granola recipe.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hey I cant wait to make this but coconut butter is hard to find nowadays so could I use regular vegan butter instead. Thanks
Hi Kate! I would rather recommend using cashew butter instead of coconut butter. I never made this recipe with vegan butter, therefore, I can’t tell you how it will turn out. 🙂
Hola Ela. Amo tus recetas, muchas gracias por compartirlas. Mientras leía esta me pregunté si sería posible una versión sin horno. ¿Podría ser que cuajara el relleno con agar agar?
Hello Carlos, I will reply in English because my Spanish isn’t very good. 😀 I would suggest using 1 to 1 1/2 tsp of pure agar agar powder (instead of the cornstarch). I haven’t tried it but it should work. You will need to dissolve the agar agar in some water (or coconut milk) and cook it for at least one minute in a saucepan on the stove. Then blend it with the other cream ingredients. Please report back if you give it a try. 🙂
I equally enjoyed doing and eating this cake ! it was the first time I try baking a cheesecake and it was so simple and came out exactly like it was supposed to be !! I replaced the granola with rolled oats + coconut oil + almond powder and it worked well !!! I loved the taste and texture of the cream layer and can’t wait to try the soy-free version.
That’s wonderful, Rose! Thanks so much for your lovely comment. Much love, Ela 🙂
I would like to try this cake! Can I use coconut oil stored in the refrigerator, which has the butter-like texture, or they are very different things?
You can try it, it will be different though since coconut oil and coconut butter is not the same. 🙂
Hi Ela!. Is granola the same as muesli? I have muesli with 40% fruits/almonds with no added sugar.
Love your recipes!
Yes, Sarah! It’s basically the same and I am sure you can use yours. 🙂
I tried this recipe today but mine was too watery. I did add a bit more lemon juice and coconut cream instead of butter since I didn’t have it.
Sorry to hear that, Mathilda. This recipe should be made with coconut butter though, I haven’t tested it with coconut cream. Did you add the cornstarch?
I love this recipe! I followed the non soy version, made my own cashew butter and used that instead of coconut butter in the crust. Delicious! I impressed my non vegan family with this recipe.
That’s awesome, Mary! Thank you very much for your wonderful feedback. 🙂
Love Making simple no bake Tarts ? Yours Looks so delicious ?
I am happy you like it, Bianca! 🙂
Absolutely delicious. Cashew butter in place of coconut butter worked really well.
Thanks for great recipes, Ela.
Cashew butter sounds wonderful! Glad you liked the recipe, Jenny! 🙂
Ela, I made this, it was AWESOME!!! I made a raspberry sauce to go with the two cakes, my guests CHOWED DOWN and loved every single bite.
Thank you!!!!
Misty
Yay, that makes me so happy! Thanks for your lovely feedback, Misty. 🙂
Heaven ?? It was really easy to make it Ánd that taste ??? Thank you Ela!!
Yay! I am so glad you loved the recipe! 🙂
I’ve been looking for a vegan gluten free pie for so long! Wanna make it for my family, but my brother can’t have corn. Is there a replacement for cornstarch? Cheers!
Hi Angela, you could use arrowroot flour instead of cornstarch! 🙂
Hi Ela – I made this last weekend for our new neighbors who are vegan. Had to make my own coconut butter because I couldn’t find any in my little town …and used my own homemade granola for the base. It was a real hit …everyone raved about it even my non vegan guests! Thank you for sharing the recipe?
Wow, that’s awesome, Cathy! Love the fact that you made your own coconut butter! Thanks so much for your wonderful feedback. 🙂
Ela, can’t wait to make, what is coconut butter?
Hi Misty, coconut butter is the same as coconut manna and it’s made of 100% dried shredded unsweetened coconut (nothing else). Click on the word which says “coconut butter” in the recipe to see how the product looks on Amazon or make a Google search. 🙂
Liebe Ela,
danke mal wieder für dieses geniale Rezept! Da hast du mich gleich gehabt mit dem leckeren Foto auf Instagram ?
Meinst du ich kann anstatt Kokosmus im Boden Mandelmus verwenden und in der Creme (eingeweichte?) Cashews?
Da ich soooo viele verschiedene Nussmuse (ausser Kokos aktuell) da habe, würde ich gerne die erst aufbrauchen (obwohl Kokosmus ja oberlecker ist)!
Sonnige Grüße aus München ?
Miriam ??♀️
Hallo Miriam, schau mal bei den “recipe notes”, dort stehen bereits alle Antworten auf deine Fragen.
Meinen Blog gibt es übrigens auch auf Deutsch und hier findest du das deutsche Rezept: https://elavegan.com/de/zitronen-kaesekuchen-tarte/
Ganz liebe Grüße zurück, Ela
Made this last night and WOW it was good! I used a oil free vanilla almond granola from Whole Foods for the crust and added a bit more lemon cause I like a kick. This is the perfect light sweet and tangy oil free and tasty dessert! Love it
Sounds wonderful, Natalie! Thanks so much for your amazing feedback. 🙂
Can powdered agave or granulated agave be used?
Do you mean in the cream layer? In the crust definitely not but it should work in the cream layer. I would maybe add 2 tbsp of plant-based milk otherwise the cream might be too thick.
This looks amazing! I’m soy and nut free – is there anyway I could make this with a seed other than cashews or not possible?
Hi Holly! Yes, you could use coconut butter instead of the cashews! I would suggest about 1/3 cup. Please report back if you give it a try! 🙂