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)
- Easy to make
- Requires no baking
- 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 TartAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 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
- 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!
- 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.
- 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.
- 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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