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!
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.
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!Print