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Vegan Lemon Tart

Updated: Mar 4, 2021

Based on the recipe found here.

The plot twist of this recipe is the crust is sweet in contrast to the sharp tartness of the lemon notes in the curd.


(for standard sized tart pan, this 9" one by Wilton is excellent)


  • 2 cups baking flour

  • 2 tablespoons of sugar

  • 14 tablespoons (salted) butter (alternatively you can do unsalted and add in your own desired amount of salt)

Add dry ingredients to bowl and mix. Melt butter and pour into mixture. Mix until dough coheres.

Press crust into standard size pie tin with fingers. Poke holes into crust with fork. Bake at 350 F for about an hour, until starts to golden. Remove from oven and let cool.

Lemon Curd

  • 500ml Milkadamia vanilla (or other milk/milk alternative of your choice)

  • Juice and zest of four lemons

  • 3-4 tablespoons of cornstarch (add gradually and as needed - I needed quite a bit as I'm baking at high elevation)

  • 1/2 cup of sugar

  • 2-4 Tablespoons of salted butter

  • Splash of vanilla extract (follow your heart on this one)

Add all ingredients (except for cornstarch) to a pan and bring to a boil, whisking constantly. Once it reaches a boil bring down to a simmer, adding in the cornstarch a tablespoon at a time (incorporating with a whisk before adding the next) and stir constantly until it thickens. I recommend starting with 3 tablespoons and waiting 5 minutes to see if you need to add additional. If it gets too thick at any point simply add additional milk. If the cornstarch makes the consistency lumpy continue to whisk and it should even out. You'll know it's done by dipping the back of a spoon into the curd and it remains coated with it.

Fill tart pan with curd before it solidifies.

Adorn the top with fruit of your choice (blackberries, lemon slices and mint leafs pictures).

Enjoy! 💛

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