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Bianca Zapatka

Vegan Lemon Tart

This vegan lemon curd tart with a crispy gluten-free almond-oat walnut crust is easy to make, refreshing, and tastes best with fresh strawberries or whipped coconut cream! It’s definitely the perfect simple dessert for warm spring or summer days that anyone will love!
15
976
1
35 min
TOTAL TIME
308
CALORIES
$2.03
PER SERVING
Vegan Lemon Tart
Ingredients
15 INGREDIENTS
12 SERVINGS
Coconut Oil
2 tbsp coconut oil
Strawberries
strawberries
Agar
1/2 tsp agar
Agave Syrup
1 tbsp agave syrup
Coconut Milk
2 cups coconut milk
Soft Medjool Dates
3 1/2 oz soft medjool dates
Lemon Slices
lemon slices
Sugar
1/3 cup sugar
Rolled Oats
1 cup rolled oats
Turmeric
1/2 tsp turmeric
Lemon Juice
1/2 cup lemon juice
Cornstarch
3 tbsp cornstarch
Walnuts
3/4 cup walnuts
Lemon
1 whole lemon
zest of
Almonds
2/3 cup almonds
Directions
15 STEPS
20 min
PREP TIME
15 min
COOK TIME
35 min
TOTAL TIME
View Directions on Bianca Zapatka
Health Info
Macros
28g
CARBS
21g
FAT
5g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
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Frequently Asked Questions
Why is my lemon tart filling too runny?
Why is my tart crust too crumbly?
How do I prevent a soggy crust?
My lemon tart doesn't have much lemon flavor. What can I do?
How can I avoid cracks on my lemon tart?
Why is my crust shrinking?
Can I make lemon tart without a tart pan?
Can I use store-bought lemon juice instead of fresh?
Should I serve the tart warm or chilled?
What can I use as toppings for a lemon tart?