• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cheeky Chickpea
  • Home
  • Instant Pot
  • Sign up
  • About Verna
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • All Recipes
  • Sign up
  • About
  • Contact
  • Instant Pot
  • 30 Minute Vegan Recipes
  • Breakfast & Baking
  • Desserts
  • Drinks
  • Gluten free
  • Mains
  • Salads
  • Sauces & Dressings
  • Snacks & Sides
  • Soups
  • Vegan Holiday Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • All Recipes
    • Sign up
    • About
    • Contact
    • Instant Pot
    • 30 Minute Vegan Recipes
    • Breakfast & Baking
    • Desserts
    • Drinks
    • Gluten free
    • Mains
    • Salads
    • Sauces & Dressings
    • Snacks & Sides
    • Soups
    • Vegan Holiday Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Desserts

    Vegan Lemon Tarts

    Updated: Mar 24, 2022 by Verna Rindler · This post may contain affiliate links · 10 Comments

    172 shares
    • Share
    • Yummly
    Jump to Recipe
    vegan lemon tarts on a cooling rack

    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.

    vegan lemon tarts on a cooling rack

    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
    • How to make vegan lemon tarts
    • Tips for success
    • Storage
    • Looking for more vegan desserts for spring?
    • Vegan Lemon Tarts

    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).
    tart shells being filled with lemon curd

    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:

    1. Bake the pastry: Bake the tart shells according to the package instructions, then set them aside to cool.
    2. 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.
    3. Add the lemon zest: Take the curd off the heat and stir in the lemon zest and butter. Leave it to cool.
    4. 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.
    tart shells on a baking sheet
    step by step photos how to make lemon curd and assemble vegan tarts
    vegan lemon tarts ready to serve some garnished with coconut whipped cream

    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!

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based  & Vegan Recipes❤️

    Subscribe here for free weekly recipes delivered right to your inbox! No need to scour the internet. Your one stop shop for recipes is here😊 No spam I promise!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    vegan lemon tarts on a cooling rack

    Vegan Lemon Tarts


    ★★★★★

    5 from 3 reviews

    • Author: Verna
    • Total Time: 25 minutes
    • Yield: 12 Tarts
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    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:

    • 1/2 cup + 2 tablespoons white sugar

    • 2 tablespoons cornstarch 

    • 1/2 cup + 2 tablespoons unsweetened soy milk

    • 1/3 cup fresh lemon juice

    • A few drops vegan-friendly food coloring or a pinch of turmeric (both optional)

    • 1 tablespoon lemon zest

    • 2 tablespoons vegan butter


    Instructions

    1. Bake tart shells according to instructions, set aside to cool
    2. 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.

    3. 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.

    4. 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

    Keywords: vegan lemon tarts, vegan tarts, vegan tartlets

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Desserts

    • Vegan Snickerdoodles
    • 1-Layer Vegan Apple Cake
    • Vegan Gluten Free Pie Crust
    • Vegan Pecan Pie
    172 shares
    • Share
    • Yummly

    Reader Interactions

    Comments

    1. Laura

      December 07, 2022 at 4:14 pm

      Absolute perfection!

      ★★★★★

      Reply
      • Verna Rindler

        December 07, 2022 at 4:45 pm

        Thank you! what a nice compliment - means a lot 🙂 glad you enjoyed them

        Reply
    2. Amanda

      June 21, 2022 at 10:17 am

      Could you use cashew milk instead of soy milk if you can't do soy?

      Reply
      • Verna

        June 21, 2022 at 10:40 am

        Hi Amanda I'm sure using cashew milk will be just fine. Enjoy! 🙂

        Reply
        • Amanda

          June 21, 2022 at 1:35 pm

          Thank you!!

          Reply
          • Verna

            June 21, 2022 at 4:55 pm

            xo

            Reply
    3. Elaine

      May 06, 2022 at 4:22 pm

      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!

      ★★★★★

      Reply
      • Verna

        May 06, 2022 at 4:57 pm

        Enjoy Elaine!

        Reply
    4. Rita

      March 28, 2022 at 10:38 am

      These are the best ever tarts

      ★★★★★

      Reply
      • Verna

        March 29, 2022 at 6:11 am

        Thanks you so much!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

    More about me →

    • Mail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Categories

    Popular Posts

    • The Best Vegan Chocolate Fudge Cake
    • Best Vegan Meatballs! (Impossible Burger)
    • 5 Minute Vegan Ramen (Instant Noodles)
    • Ultimate Vegan Chili Recipe
    • Best Vegan Meatloaf Recipe! (Impossible Burger)
    • Sweet and Spicy Chili Garlic Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Nutritional Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact
    • Affiliate and Photo Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 The Cheeky Chickpea