Lemon Tart

vegan lemon tart

A deliciously zingy veganised version of a classic recipe!

Easy recipeEasyFreezable recipe Cheap as chickpeasKid recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

50 min

Total time

60

Meal

  • vegan-desserts

Servings

10

Ingredients

Pastry

  • 320g/11 oz sheet pre-rolled shortcrust pastry

Filling

  • 600g (approx.)/21 oz silken tofu (ideally firm silken tofu), drained
  • Juice and zest (finely chopped) of 6 lemons
  • ¼ tsp turmeric (don’t be tempted to add more as the colour will develop when cooking)
  • 225g/1 cup golden caster sugar
  • 5 tbsp cornflour
  • 75g/⅓ cup vegan butter
  • 1 tbsp coconut oil (use odourless if you don’t like the flavour)
  • 1 tsp vanilla extract or paste
  • 1 tbsp ground almonds
  • 60ml/¼ cup plant milk
  • Pinch salt

Optional decoration: sliced lemon, raspberries, fresh mint, dusting of icing sugar

Instructions

Pastry

  1. Spread the pastry sheet to fit a large flan dish (diameter around 23 cm/9″). Fill any spaces with the excess pastry and press together so there are no gaps. Prick some holes in it then place in the fridge until needed.

Filling

  1. Preheat the oven to 170°C/340°F/Gas Mark 3.
  2. Blend all the filling ingredients together until smooth.
  3. Pour the filling into the pastry case, cover with foil and place in the oven for 20 minutes.
  4. Remove from the oven, take off the foil and then place back in the oven for another 20-30 minutes.
  5. Take out of the oven but don’t worry if it’s a bit loose at this stage as it will firm up.
  6. Place in the fridge overnight.
  7. Dust with icing sugar and decorate with optional extras before serving.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Hearty Chia Porridge Breakfast Bowl

Add to favourites
This is my breakfast at least three or four times a week. I just can’t get enough of it! It’s delicious and filling, and full of vital vegan nutrients like…

Easy Bakewell Cake

Add to favourites
This cake has all the winning ingredients – super easy to make, delicious and loved by everyone!

Tricolour Posh Plait Bread

Add to favourites
This is one of Tracey’s favourite bread recipes to teach. It looks complicated but it’s dead easy and it pulls all sorts of colourful seasonal veg into play! Feel free…