Lemon Tart

I love using lemons in dishes, especially sweet breads, cakes, cookies, this lemon tart. Lemon lifts the flavors and add an acidity and brightness to each dish. And I think of using lemon more so in spring and summer than year-round.

I think this lemon tart is pretty and the filling is versatile and can be used several ways. It would make a perfect dessert for Easter.

Lemon Tart - Vegan

This sweet and tangy lemon tart is perfectly creamy and rich without the dairy.
Prep Time30 minutes
Chill time2 hours
Course: Dessert
Cuisine: American
Keyword: cashew, lemon
Servings: 8
Author: Chef Kim


  • food processor
  • blender


For Crust

  • 1 ½ cups cashews
  • 1 cup shredded coconut unsweetened
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

For Lemon Filling:

  • ½ cup oat or almond milk
  • 1 cup cashews, soaked for 1/2 hour in hot water to soften
  • 3/4 cup maple syrup
  • 3/4 cup lemon juice, fresh squeezed
  • 2 tbsp lemon zest
  • 1/2 cup melted coconut oil
  • pinch turmeric


Prepare crust:

  • Place the cashews and coconut in a food processor fitted with S blade and blend into a coarse meal.
  • Add the maple syrup and vanilla and pulse until it begins to clump together.
  • Transfer to a removable bottom tart pan or spring form pan. Press evenly into pan. Place in the refrigerator to set while you make the filling.

Prepare the filling:

  • Combine the cashews, milk, maple syrup, lemon juice, zest and turmeric in the blender and blend on high until smooth and creamy.
  • Scrape the sides and add the coconut oil and blend again until the oil is completely incorporated and creamy.
  • Pour this into the chilled crust. Let chill for at least two hours before serving.
  • It is lovely when served topped with fresh berries. Enjoy!
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