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
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12 frozen tart shells (vegan)*
Lemon curd:
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1/2 cup + 2 tablespoons white sugar
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2 tablespoons cornstarch
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1/2 cup + 2 tablespoons unsweetened soy milk
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1/3 cup fresh lemon juice
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A few drops vegan-friendly food coloring or a pinch of turmeric (both optional)
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1 tablespoon lemon zest
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2 tablespoons vegan butter
Instructions
- Bake tart shells according to instructions, set aside to cool
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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.
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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
Keywords: vegan lemon tarts, vegan tarts, vegan tartlets