These Vegan Lemon Tarts are incredibly easy to make and deliciously bright for spring! Filled with a heavenly lemon curd, you and your guests won’t be able to stop at just one tartlet.
It’s the night before Mother’s Day and you forgot to make a dessert! Not to worry because these Vegan Lemon Tarts are SO easy to make and completely irresistible. The entire recipe can be whipped up in less than 1 hour and will be loved by everyone!
The tarts come together quickly thanks to the frozen tart shells and quick vegan lemon curd. Regular lemon curd is made with butter and egg yolks, but this vegan variation uses really simple ingredients and still turns out bright, sweet, and velvety smooth. I won’t blame you if you eat it by the spoonful!
These easy lemon tartlets are sure to bring a little extra sunshine to your day because they’re:
- Quick and easy to make
- Deliciously sweet, tart, and refreshing
- Easy to store and freeze
- Perfect for Mother’s Day, Easter, baby showers, and more!
Craving more lemon recipes for spring? Put those extra lemons to use in my Vegan Lemon Loaf and Creamy Vegan Lemon Asparagus Pasta.
Jump to:
Lemon tart ingredients
- Frozen tart shells - Using store bought tartlet shells is what keeps this recipe so easy. To take it up a notch, use my simple homemade pie dough. The pastry will need to be blind baked and should be docked with a fork before baking.
- Lemon juice and zest - I highly recommend juicing and zesting your own lemons to help the lemon curd taste as bright as possible. Buy a few extra lemons so you can pair the tarts with my Vegan Lemon Loaf!
- Dairy free milk - I used soy milk but any unsweetened dairy free milk or coconut cream should work.
- Sugar - White granulated sugar will give you the best results.
- Cornstarch - To help thicken the curd. Arrowroot or tapioca starch may also work.
- Vegan butter - This will help balance the curd and leave it tasting buttery and smooth.
- Yellow food coloring or turmeric - Regular lemon curd gets its yellow color from egg yolks. Vegan lemon curd will need to get this color elsewhere, either with yellow food coloring or a pinch of turmeric (it doesn’t affect the flavor).
How to make vegan lemon tarts
Using frozen tart shells makes these mini lemon tarts so easy to prepare. All you have to do is bake the shells, prepare the lemon curd, and assemble:
- Bake the pastry: Bake the tart shells according to the package instructions, then set them aside to cool.
- Make the lemon curd: Whisk the sugar and cornstarch together in a small saucepan on the stove. Add the milk and lemon juice next, whisking constantly until the curd thickens.
- Add the lemon zest: Take the curd off the heat and stir in the lemon zest and butter. Leave it to cool.
- Assemble the lemon tarts: Spoon a few tablespoons of lemon curd into each tart shell. Leave them to cool to room temperature and place them in the fridge to fully set. Top with vegan whipped cream and berries, then enjoy! For full ingredients and instructions see printable recipe card below.
Tips for success
- Decorate the vegan tartlets with dollops of vegan whipped cream, vegan meringue, fresh berries, or edible flowers.
- If you want to make gluten free lemon tarts, use gluten free tart shells, gluten free tart dough, or swap the dough for my no-bake cheesecake crust.
- Not a fan of lemon? Simply substitute the lemon juice and zest for another citrus like orange, lime, or grapefruit.
Storage
Assembled lemon tarts are best enjoyed within the first 1 or 2 days but can be kept in a covered container in the fridge for up to 5 days. They also freeze really well! Just leave them to thaw in the fridge before enjoying.
The lemon curd can also be made up to 1 week in advance. Just keep it in a sealed container in the fridge until it’s time to make the tarts, or spread it onto biscuits, scones, pancakes, or crepes in the meantime.
Looking for more vegan desserts for spring?
- Strawberry Rhubarb Upside Down Cake
- Vegan Chocolate Pudding
- Vegan Coconut Loaf Cake
- Chocolate Malted Vegan Ice Cream
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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PrintVegan Lemon Tarts
- Total Time: 25 minutes
- Yield: 12 Tarts
- Diet: Vegan
Description
These Vegan Lemon Tarts are incredibly easy to make and deliciously bright for spring! Filled with a heavenly lemon curd, you and your guests won’t be able to stop at just one tartlet.
Ingredients
-
12 frozen tart shells (vegan)*
Lemon curd:
-
½ cup + 2 tablespoons white sugar
-
2 tablespoons cornstarch
-
½ cup + 2 tablespoons unsweetened soy milk
-
⅓ cup fresh lemon juice
-
A few drops vegan-friendly food coloring or a pinch of turmeric (both optional)
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1 tablespoon lemon zest
-
2 tablespoons vegan butter
Instructions
- Bake tart shells according to instructions, set aside to cool
-
Lemon curd: In a small/medium saucepan whisk together the sugar and cornstarch. Add in the milk and lemon juice and food colouring if using. Set the pot over medium heat. Whisk constantly until the lemon curd thickens. It takes about 5 minutes.
-
Remove from the heat and stir in the lemon zest and butter. Let cool for a few minutes then fill the tart shells. About 2 tablespoons in each shell. The filling will thicken as it cools.
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Cool to room temperature then refrigerate uncovered until chilled, at least 30 minutes to one hour. Top with coconut whipped cream and or fresh raspberries. Enjoy! For step by step photos, Tips and more see above post.
Notes
- Gluten free tarts: use gluten free tart shells, store bought or homemade.
- To store: These are best enjoyed the first or second day they're made but will keep covered in the fridge for 4-5 days. They can also be frozen just defrost in the fridge before serving. Lemon curd will keep covered in the fridge for up to a week.
- Could use my homemade short cut pastry pie dough, just dock with fork and blind bake, no need to fill shells with beans
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Desserts, Gluten free
- Method: Oven and stovetop
- Cuisine: American, Canadian
Laura
Absolute perfection!
Verna Rindler
Thank you! what a nice compliment - means a lot 🙂 glad you enjoyed them
Amanda
Could you use cashew milk instead of soy milk if you can't do soy?
Verna
Hi Amanda I'm sure using cashew milk will be just fine. Enjoy! 🙂
Amanda
Thank you!!
Verna
xo
Elaine
Making these tarts for Mother's day. Love lemony desserts and I have never liked lemon curd with eggs so this is a win win for me!
Verna
Enjoy Elaine!
Rita
These are the best ever tarts
Verna
Thanks you so much!!