This vegan lemon curd tart recipe with a crispy gluten-free almond-oat walnut pie crust is easy to make, refreshing and tastes best with fresh strawberries or whipped coconut cream! It’s definitely the perfect simple dessert for warm spring or summer days that anyone will love!
The perfect dessert recipe for summer – Vegan, Gluten-free & Easy to make!
Simple no-bake recipes like tarts, pies, mousse or pudding desserts are my favorite treats in spring and summer (besides lemon cake). I really love it when desserts have a refreshing flavor and are paired with fresh fruit – it couldn’t be better on warm days!
Since my lemon cake with strawberry glaze was eaten so quickly, I was looking for another dessert I could make with that flavor combination. Finally, I came up with the idea to make a no-fuss lemon tart with fresh strawberries on top which turned out just perfect!
While the crust of this lemon tart is inspired by my peanut butter pie recipe, the filling is inspired by my vegan key lime pie. Anyway, the crispy gluten-free almond-oat walnut crust pairs so well with the no-bake vegan lemon curd filling. You should definitely try this recipe!
Simple Healthy Ingredients
Gluten-free Almond-Oat Walnut Crust
Besides oats (gluten-free or regular), you’ll also need almonds and walnuts for the crust. However, you can also use other nuts, such as hazelnuts, pecans, peanuts, or whatever you have on hand. To make the tart crust nut-free, feel free to substitute sunflower seeds. Furthermore, you’ll need soft Medjool dates, agave or maple syrup, and melted coconut oil.
Vegan Lemon Curd Filling
For the vegan lemon curd filling, you’ll basically need only coconut milk, lemon juice and zest, sugar (or syrup), cornstarch, and agar. For the beautiful shiny yellow color, I also add a pinch of turmeric but that’s just optional.
How to make Vegan Lemon Tart
Check out this step-by-step guide first, and then find the full recipe with exact measurements at the bottom of this post!
Step 1: Making the tart crust
This recipe starts with the crust. Simply place the oats and nuts in a food processor or blender and process into a coarse flour. Then add the dates, syrup, and liquid coconut oil, and process until the mixture sticks together. Next, transfer the mixture into you prepared tart pan (or springform pan or pie dish). Then, press it down firmly and up the sides to create an even tart shell. Finally, bake in the preheated oven for about 15 minutes (or place it in the fridge for a no-bake option).
Step 2: Making the Vegan Lemon Curd Filling
Once your crust is done baking. Allow to cool for about 20 minutes. Then start to prepare the filling. Simply place all ingredients for the vegan lemon filling in a saucepan and stir to combine. Bring to the boil, stirring constantly, then reduce the heat and simmer for another 1-2 minutes. When the mixture has thickened slightly, pour it into the tart shell. Allow to cool to room temperature. Then transfer to the fridge and chill, until the filling has set completely.
Step 3: Garnish and enjoy!
Once your tart has set, you can garnish it with fresh strawberries and lemon slices. However, also whipped coconut cream or other fresh berries make a great topping! Get creative!
This simple Tart with no-bake Vegan Lemon Curd Filling is:
- Dairy-free (lactose-free)
- Gluten-free
- Easy to make
- Requires no baking
- Refreshing
- Zesty
- Loaded with lemon flavor
- Topped with strawberries
- Can be made nut-free
- Creamy (Cheesecake-like)
- The perfect dessert for any time!
More vegan no-bake tart or pie recipes to try:
- No-Bake Blackberry Mousse Tart
- No-Bake Strawberry Cheesecake
- Coconut Rice Pudding Cake
- Blueberry Chia Pudding Cake
- Chocolate Mousse Pie
- Vanilla Custard Tart
- Chocolate Cream Pie
- Summer Fruit Tart
- No-Bake Mango Cheesecake Pie
- Strawberry Ice Cream Pie
If you try this no-bake vegan lemon curd tart, please leave a comment and rating on how you liked the recipe! And if you take a photo of your summer dessert, please tag me on Instagram @biancazapatka and use the hashtag #biancazapatka, because I love to see your pictures! Have fun trying!
Vegan Lemon Tart
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Tart Crust
- ⅔ cup (100 g) almonds
- ¾ cup (100 g) walnuts or sub another ⅔ cup of almonds
- 1 cup (90 g) rolled oats gluten-free, as needed
- 3.5 oz (100 g) soft Medjool dates pitted
- 1 tbsp agave syrup or maple syrup
- 2 tbsp coconut oil melted
Lemon curd filling
- 2 cups (480 ml) coconut milk
- ½ cup (120 ml) lemon juice freshly squeezed
- zest of 1 organic lemon grated
- ⅓ cup (70 g) sugar or syrup
- ½ tsp agar
- 3 tbsp cornstarch + 3 tbsp almond milk
- ½ tsp turmeric optional for yellow color
To Garnish (optional)
- fresh strawberries
- organic lemon slices
Instructions
- Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!
Tart Crust
- Preheat the oven to 356°F (180°C) and lightly grease a 10-inch tart pan with a removable base (or springform pan or pie dish).
- Place almonds, walnuts, and oats in a blender or food processor and process into a coarse flour. Then add the dates, syrup, and liquid coconut oil, and process until the mixture sticks together. (If it seems too dry, add a little bit of water or non-dairy milk).
- Transfer the mixture into your prepared pan. Press it down firmly and up the sides to create an even tart shell. Bake in the preheated oven for about 15 minutes (or just place in the fridge for a no-bake option).
- Allow to cool completely before adding the filling.
Lemon Filling
- Place all ingredients for the lemon filling in a saucepan and whisk to combine (make sure the agar and cornstarch have completely dissolved). Bring to the boil, stirring constantly, then reduce the heat and simmer for another 1-2 minutes, until it has thickened slightly.
- Pour the mixture into the tart shell and allow to cool for about an hour at room temperature. Then transfer to the fridge and cool another at least 3 hours (or better overnight), until the filling has set.
- Garnish with fresh strawberries and lemon slices over serve with whipped coconut cream.
- Enjoy!
Notes
- Almonds/Walnuts: Feel free to substitute any other nuts, such as peanuts, hazelnuts, or pecans. To make the crust nut-free, you can use sunflower seeds, pepitas, or shredded coconut flakes. Please make sure to use ground whole nuts and no nut meal/flour, or you'll need more oil.
- Dates: If you don’t have dates with a soft-chewy texture on hand, you can also soak other pitted dates in warm water for about 10 minutes to soften. Then drain and pat dry thoroughly.
- Coconut milk: You can also use another non-dairy milk or cream. I recommend using half amount of non-dairy cream & half amount of non-dairy milk to ensure the perfect balance of richness.
- The instruction time does not include chill time.
- Please read my blog post above for further helpful information and tips.
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This is a really nice recipe, the tart is very lemony and fresh. Also easy to make!
Thank you so much! <3
Well, thats my first time that i have literally fallowed the recepie. (Cause i always enjoy to come up, mis up with my ideas)
But this time i have just fallowed, it is really well explained, simple and rich recepie.
The result is delicious! Specially during the prep time. The crust smells fantastic while baking in the oven, lemon filling smells like walking on the lemon field 🤍
After now on i will continue with sone of Bianca’s, really loved them all.
Thank you very much for sharing.
Lots of love🍀
Thank you so much! I really appreciate your lovely feedback and I’m glad your lemon tart turned out that good. 🙂
This looks wonderful. Do you think it would work with artificial sweetener instead of sugar? My boyfriend is diabetic.
Hi Ellie!
I think you can exchange the sugar with erythritol without a problem. Other artificial sweetener will work as well.
Hi there,
Could I use any oil instead of the coconut oil? Also what would work instead of agar agar?
Thank you!
Hi Georgie! You can exchange the coconut oil with vegan butter. Instead of the agar agar you can use 1/2 Tbsp more cornstarch. 🙂
What size tart pan is used in this recipe, please?
A 10-inch tart pan as mentioned in the recipe! 🙂
Very good and tasty recipe, I baked the crust and it was delicious! Thank you for sharing!
Thanks for your feedback! I’m glad you liked this tart. 🙂
Absolutely delicious! Very tasty and pleasant! I decorated it too and it was sooo cute! I really love it ❤️ Thank you Bianca for this receipt.
Thank you so much for your feedback! <3
Bianca ,greetings from Mumbai India
🙏🏼Namaste
I love your recipes thay are wholesome amd very easy too not to forget how delicious they turn out ❤️
Am a homebaker and teach gluten free, vegan and refined sugar free bakes
It’s been great following your recipes
Jus wanted to know if in the gluten free tart crust the oats mentioned ; are the jumbo oats which are rather hard or the quick cooking ones which are really soft
Kindly advise
Thanks cheers !!
Hi dear,
thank you so much for your lovely words! 🙂
I use the quick cooking ones but both will work!
Greetings! ❤️
Love the lemon tart! I I added 1.5 lemon zest, vanilla extract and a mix of coconut cream and milk (slightly more cream than milk), and used tapioca flour instead of cornstarch. I wonder if that made the curd a little too firm. It’s soft and holds its shape very well but would like it a little more runny/ creamy? Thanks!
Hi Ann! 🙂
I’m glad you like this tart. Yes, I think especially using more cream instead of milk can make it more firm.
Unbelievably delicious
Thank you! 🙂
this was so delicious, i made it for my mums birthday! great recipe, i would maybe add a lil more sugar for taste next time but i do have a sweet tooth!
Thank you so much, Mia. 🙂
This is the best vegan cake i have made until now. Thank you very much Bianca for your recipes 😍😍
Wow, thank you so much! I’m really happy that you enjoyed it that much! <3
Can you not use dates?
What do you mean? There are dates being used in the recipe. In the lemon curd filling you could also use pureed dates if you want to. 🙂
Eager to try this recipe! Which lemons work best? Did anyone use Meyer lemons? Thanks!
You can use any organic lemons! 🙂
Wow! Made this today…and it is awesome! Thank you for the metric measurements! I always think when a person weighs the ingredients, measurements are more accurate. Love this. Oh, I did sub out tapioca starch for the corn starch as I’m allergic to corn. Worked well. WIll post a photo of my tart on Pinterest. Thank you for sharing your recipe!
Hi Sheryl, I also prefer measuring the ingredients using a kitchen scale for that reason! So glad this recipe turned out great and you love it! Thanks for your feedback! Greetings, Bianca
It was fantastic tasty the only thing I can say its a bit more the turmeric.in my point of view it need less.Enjoy this amazing tart.
Many thanks! 😉
Made this today and everybody – including my non-vegan family & guests – loved it! Will definitely make this again, especially since it requires so little efforts.
So glad everyone loved it! ❤
Thanks for your feedback! 🙂
Damn!I made this and it was gone in a few hours haha My whole family and neighbours were so so impressed by it and ate it in one day.So good 😀
Yay, that’s great! 🙂
So glad your family loved it too! ♡
Many thanks.
Absolutely loved this recipe, the texture and taste was perfect!
Thanks for your great feedback! 🙂
So glad you enjoyed this recipe!
Happy weekend! ♡
Can you split this across a muffin tray to make mini ones?
Hi Anu!
Yes, you can do that. It could be a little difficult to get them out of the tray, that’s the only thing I am concerned of.
First time making vegan lemon tart, made normal lemon tart a few years back but this one beats it by a mile👌🏼 The nut base is incredible, all my non vegan friends were amazed! Looking forward to trying your other recipes.
Thank you so much for your feedback! 🙂
I’m very happy that you loved this recipe!
Greetings,
Bianca ♡
Dear Bianka,
I have no idea why it didn’t work but everything is ok now.
Thank you!
So glad that everything is ok! 🙂
Hi Bianka!
I’m really impressed with your sweet art. Can’t wait to try these incredible recipes.
I decided to start with this lemon tart. You recommend measuring in grams but when I click on “metric”, it doesn’t work or I may be wrong.
Can you help me
Thanks a lot in advance.
Hi Tony,
when I click on “metric” it swaps to metric measurements – so it works!
Do you have this issue on your computer or mobile phone?
Best, Bianca
Very delicious and super easy to make! I used 10” spring form tin and found that there wasn’t enough lemon curd for my liking – next time I would use 800ml of coconut milk or 400ml CM and 1
Extra Cup plant milk and just add a bit extra cornflour
I didn’t have agar either but it didn’t seem to need it – actually went very solidified – hence why I would add more liquid. Honestly is a very good recipe! I also made it with lemons and limes as lemons were in short supply here! Lol🤷🏻♀️
Thank you! 💖
So glad it turned out great! ♡
Thank you so much! 🙂
This lemon tart is really-really delicious!
The only thing is that the tart crust was a bit dry but I will try next time the fridge option or less time in the oven. Otherwise, even for a beginner cooker like me was super easy to do it. Thanks for the recipe!
I am so glad you love the recipe! You can definitely opt for the no-bake crust or reduce the bake time. Many thanks. 🙂
Made this today for my daughter she cannot eat oats l used quinoa flakes instead
And used 2tsp of turmeric it tastes fantastic thanks for a great and easy recipe
First time using agar
So glad it came out perfectly with quinoa instead of oats! 🙂
Thank you so much for your amazing feedback! ❤️
Can you make this with any other plant milk? My bf is allergic to coconut 🙁
Yes, you can use any rich plant milk or plant cream! 🙂
I honestly enjoyed making this so much! The instructions and everything was so easy to follow and I absolutely love the decor that was done. Thank you so much for inspiring us all 🙂
So glad you enjoyed this tart! Thank you so much for your amazing feedback! 🙂
Delicious! Bursting with flavor. I made this for an adult birthday party. It was a hit. I used a 9 inch spring form pan. I made mine with lime (on the generous side) instead of lemon and used no food coloring. Nice creamy color with flecks of green zest. No agar so I used 3 1/2+ tablespoons of cornstarch instead of 3, and I found keeping it in the refrigerator worked well.
I baked the crust but only for 10 min. as it started to brown more around the edges than I wanted. I did a “no bake” practice round and it was just fine as long as you make sure nuts are ground enough and it hangs together in your food processor. I also practiced with lemon curd but the lime and its flavor presented itself way better.
I will make my “Bianca Lime Curd Tart” again and again. Yummy!!!
Hi Teresa,
So glad your tart turned out great!
Thank you so much for your wonderful feedback! 🙂
Lots of love,
Bianca <3
The flavour is amazing. My base was perfect but the consistency of the filling was a little runnier than hoped but it tasted so good!
So glad you enjoyed it! Maybe you can try another agar powder next time! 🙂
Recently made this for my Father-in-Law’s Birthday and everyone loved it! It was so refreshing and delicious! Thank you so much !
Thank you so much for your amazing feedback! ❤️
So glad everyone loves this recipe! 🙂
This recipe is amazing! My teenage daughter made the lemon curd, we didn’t have the agar but that didn’t matter. We made mini tarts with puff pastry, admittedly we were a bit impatient and hurried up the process by cooling the tarts in the freezer. We’ve been vegan about a year and are so excited to find an awesome lemon tart recipe without eggs!
So glad you love this recipe!
Thank you for your amazing feedback! 😉
Best, Bianca <3
This was the best vegan lemon tart I have ever made!
Easy and delicious, all the (non-vegan) birthday guests loved it.
Can’t wait to try more of Bianca’s recipes ♥️
So glad you love this recipe! Thank you so much! 🙂
Always wanted to make a lemon tart , but never could because most recipes contain egg . This one was just beyond perfect ❤️ From the texture of the crust to the creaminess of the lemon curd . Absolutely loved it . Will definitely try out other recipes !
So glad you love my recipe! 🙂
Thank you so much for your amazing feedback!
Best,
Bianca <3
DIE beste Zitronentarte überhaupt!!! So so sooo unglaublich lecker. Wir sind daheim 3 Köpfe und sie war nach einem Tag leer. Das spricht denke ich mal für sich. Liebe Biancas Rezepte!
Es freut mich, dass alles gut geklappt hat und du begeistert bist! 😊
Danke, für dein tolles Feedback.
Viele Grüße,
Bianca ❤️
My husband and I were celebrating our 12th anniversary this week and I really wanted to make something special. This recipe was exactly what I was looking for. Incredibly tasty and looks picture perfect. Thank you so very much for the recipe. And also thank you for your amazing work. You are such an inspiration. Your recipes, photography and creativity is outstanding! 🙏🏼❤️
Thank you so much for your amazing feedback on this recipe! 🙂
So glad your lemon tart turned out great!
Happy anniversary! 😉
Lots of love,
Bianca <3
I love the recipe. I was looking for some vegan cake recipes and i found it. Bianca you just nailed it whith it. It was my first vegan tart but not my last. I love the tangy flavor and the tart desappear in just minutes.
Thank you so much for your feedback!
So glad you enjoyed this recipe! 😊
I love the recipe! My boyfriend is vegan and my sister gluten free so sometimes it‘s not that easy to find a nice meal for everyone, but this beautiful tart works for really everyone.
I love the richness of the coconut and the nice and crunchy dough! We loved the tart and will definitely make this tart a lot more often in the future!
The recipe was also very easy to follow and the ingredients not too special, so you can buy everything in a well organized supermarket.
Thanks 🍋
So glad you love this recipe! Thank you so much for your amazing feedback! 😊
Hi Bianca! Would it be possible for me to substitute the cornstarch with something else? Even something with gluten works. Maybe flax seed eggs/wheat flour?
You could try arrowroot or tapioca starch.
Thank you so much! I managed to get cornstarch and ground arrowroot – couldn’t get my hands on agar. Am I supposed to use the same amount of arrowroot as the agar? 1/2 tsp?
I guess this won’t work as you can’t substitute the agar in equal amounts with arrowroot. Agar is like plant-based gelatin so it will also provide a different consistency than arrowroot.
However, feel free to experiment.
Liebe Bianca,
die Zitronen Tart ist das reinste Geschmackserlebnis. Meine Familie und meine Freundin, die heute zu Besuch war, fanden sie so lecker, dass ich sie bestimmt bald nochmal machen werde 😉
Den Boden habe ich anstatt Öl und Sirup einfach mit 2-3 Dattlen mehr gemacht und mit Paranüssen und Cashews statt Mandeln – das hat super funktioniert. Die Creme geht so leicht und ist auch ohne Probleme über Nacht fest geworden. Ich bin so begeistert! Danke für jedes deiner veganen, glutenfreien und sojafreien Rezepte!
Liebe Grüße,
Anna
Es freut mich sehr, dass du so begeistert bist von dieser Tarte! Deine Variante klingt auch super! Das probiere ich direkt mal aus!
Vielen lieben Dank für dein tolles Feedback!
Viele Grüße, Bianca 😊
Dear Bianca,
the tart crust is on its journey in the oven. Just tried a little leftover and it is so yummy. I can’t wait to finish and put a slice on my plate.
Thank youuuuu!!
Hope you’ll enjoy it! Thank you so much! ❤️
Can’t wait to try this! Quick question – are you suggesting canned coconut milk or carton? I’m assuming canned but want to make sure 🙂
Thank you!
RS
I suggest using canned coconut milk! 😊
This was honestly SO delicious, it was zesty and refreshing yet creamy 😍 my non-vegan parents said they would never have guessed it was vegan and devoured it! Thank you for the AMAZING recipe, will definitely be making again!!
So glad you love this recipe!
Thank you so much! 😊
This was beyond delicious! And super easy to make. I made it as a special desert for my Father-in-law. My FIL is super picky about food and he absolutely raved about it. That alone tells you how good this desert is. It’s the first thing I’ve made from Bianca’s blog. I can’t wait to try out more recipes! FYI, I’ve been Vegan for 20 years and I haven’t come across a blog as gorgeous as this one in a very, very long time.
Thank you so much for your amazing feedback! So glad you love this recipe! 😊