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Even if you’re someone who typically demands chocolate in all your desserts, it’s worth throwing a curveball sometimes to remind yourself that some of the most decadent, flavoursome, mouthwatering desserts — like this one — actually start with a lemon.

You will need

Serves 10

Pastry

  • 1 1/2 cups plain flour, plus more for dusting
  • 1/2 cup vegan butter, chilled
  • 1/4 cup icing sugar
  • 2-3 tablespoons cold water, or as needed

Lemon filling

  • 2 cups dairy-free milk
  • 1/2 cup sugar, or to taste
  • 1/2 cup lemon juice
  • 1/2 cup corn flour
  • 1/4 cup vegan butter
  • 1 teaspoon vanilla extract
  • Pinch of turmeric
  • Pinch of salt

To decorate (optional)

  • Whipped dairy free cream
  • Pistachios, chopped

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Directions

15 mins to prep

30 mins to bake

  1. Step 1

    Preheat your oven to 180°C (convection) or 160°C (fan-forced). Grease a 20cm loose-bottom tart pan.

  2. Step 2

    Add all the pastry ingredients to a bowl or food processor and mix until it forms a soft dough. If the mixture is too crumbly, add a little extra water and mix again. If the mixture is too wet, add a little more flour and mix again.

  3. Step 3

    On a floured surface, roll out the pastry to about 5mm thick. Transfer the pastry to your tart pan and press it against the base and sides to form a crust. Prick the bottom of the pastry with a fork.

  4. Step 4

    Cover the pastry with a large sheet of baking paper and fill the paper with pie weights, dry rice or dry beans. Blind bake the pastry for 15 minutes. Carefully remove the baking paper and pie weights. Return the tart to the oven to bake for another 5 minutes. If the pastry puffs up, gently press it back with a spoon. Allow the pastry to cool.

  5. Step 5

    To make the filling, add all ingredients to a large pot and whisk until combined. Place the pot over medium high heat and cook for around 10 minutes whisking constantly. When the mixture has thickened to a soft pudding consistency, pour the mixture into your baked tart shell. Smooth the surface with a spoon.

  6. Step 6

    Let the tart cool at room temperature for 1 hour then place in the fridge to set.

  7. Step 7

    When the tart is firm to the touch, decorate as desired. Store leftovers in an airtight container in the fridge for up to 3-4 days.

Variation

If using spreadable vegan butter such as Nuttelex, we recommend omitting the water and adding more flour if needed. This will make make your pastry softer.

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