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Desserts

Lemon Tart Recipe

This recipe is rated 5.0 out of 5.

Soy-free option

Nut-free option

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Easy peasy

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Desserts
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A slice of lemon tart with sliced strawberries on top on a white plate, alongside another plate with the rest of the tart on it.
Slightly closer-up view of the lemon tart slice.

If you love the bright, zesty kick of lemon desserts, this tart is about to become your new favourite — it’s a perfect balance of sweet and tangy, with a buttery biscuit base and a silky citrus filling. Surprisingly easy to make and just as easy to devour, this is sunshine in tart form!

You will need

Serves 10-12

  • 250g sweet biscuit (I use Digestives)
  • 125g (1/2 cup) melted vegan butter
  • 220g (1 cup) caster sugar
  • 250ml (1 cup) coconut cream (the thick section only)
  • 60ml (1/4 cup) fresh lemon juice
  • 2-4g (1-2 teaspoons) lemon zest
  • 20g (2 tablespoons) custard powder
  • 30g (3 tablespoons) cornflour
  • 80g (1/3 cup) vegan butter (block butter is best)
  • Sliced strawberries, to garnish

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Directions

45 mins to prep

4 hours to set

  1. Step 1

    Grease and line a 20 or 24-cm tart tin with a removable base. Crush or blend the biscuits for the tart base using a food processor or blender.

  2. Step 2

    Add the melted butter to the crushed biscuits and mix until combined. Push the mixture into a tart tin pressing it evenly onto the base and sides. Set aside in a cool place.

  3. Step 3

    Place all the remaining ingredients (except the vegan butter) into a saucepan and place on the stove on medium heat. Whisk until well combined, removing any lumps.

  4. Step 4

    Continue to whisk on the stove until the mixture starts to thicken. Be patient with this part; you may be whisking for 15-20 minutes (cornflour needs to heat above 70°C to thicken). When thick and creamy, remove from the heat. Whisk in the vegan butter while the mixture is still warm. Pour into the biscuit base and refrigerate for 4+ hours or overnight until set.

  5. Step 5

    Remove the tart from the tart tin and slice. If your tart still feels soft, keep it refrigerated for a few more hours until fully set.

  6. Step 6

    Serve with strawberries. This tart will last for 4-5 days in the fridge.

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