Vegan Lemon Cream Tart

Vegan Lemon Tart topped with lemon slices and raspberries.

5 from 2 votes

This vegan lemon tart starts with a buttery press-in crust and is filled with a luscious dairy-free lemon cream. Serve it as-is or dress it up with fresh fruit. It’s a simple yet elegant dessert, and every bite tastes like a mouthful of sunshine!

Prep Time20

Cook Time20

Soak + Chill Time8

Total Time8 40

Course: Dessert

Cuisine: American

Servings:

Calories: 427kcal

Author: Alissa Saenz

Equipment

1 (9 ½ inch) tart pan

Ingredients

For the Crust

1 ½ cups all-purpose flour
¼ cup organic granulated sugar
½ teaspoon salt
10 tablespoons vegan butter, melted
1 teaspoon vanilla extract

For the Filling

1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
½ cup organic granulated sugar
⅓ cup lemon juice
⅓ cup melted refined coconut oil
2 teaspoons lemon zest
Pinch salt
Yellow food color (optional, use as needed — 3 to 4 drops should do it)

US Customary - Metric

Instructions

Preheat the oven to 350°F.
To make the crust, first whisk together the flour, sugar, and salt.
Add the melted butter and vanilla, then stir just until the ingredients are mixed and a sticky dough has formed.
Press the dough into the bottom and all the way up the sides of a 9 ½-inch tart pan with a removable bottom.
Bake the crust until it has browned lightly, about 20 minutes.
Place the tart pan on a cooling rack and let the crust cool.
While the crust cools, place all of the filling ingredients into a high-powered blender or food processor fitted with an S-blade. Blend until completely smooth and creamy, stopping to scrape down the sides of the bowl or pitcher as needed.
Pour the filling into the crust, smoothing out the top with a spatula.
Place the tart into the fridge and chill until fully set, at least 4 hours.
Optionally, garnish with fresh fruit. Slice and serve.

Nutrition