Looking for a zesty, refreshing dessert that’s both indulgent and plant-based? This No Bake Vegan Lemon Tart is the perfect solution. With a rich, tangy lemon filling and a sweet cookie crust, it’s the ideal treat for any occasion. Best of all, it requires no baking—just a bit of patience as it sets in the fridge!
Get These Ingredients Ready
For the Crust:
- 1 package of Biscoff cookies (about 20 pieces) or vegan vanilla wafers
- 2 tbsp coconut oil or melted vegan butter
For the Filling:
- 1 can of coconut cream
- 3/4 cup of sugar (adjust to taste)
- Juice from 5 medium-sized lemons
- Zest from 2 lemons
- 1 tsp vanilla extract
- 4 tbsp cornstarch
- 1/3 cup coconut milk or soy milk
- 1 tsp turmeric powder (optional, for color)
For Decoration:
- Lemon slices
- Fresh blueberries
- Mint leaves
- Extra lemon zest
Here’s How to Make It
Step 1: Prepare the Crust
Start by preparing the crust, which will provide the perfect base for your tart.
In a food processor, grind the Biscoff cookies or vegan wafers until they resemble fine crumbs. Transfer the crumbs into a bowl and add the melted coconut oil or vegan butter. Stir until the mixture is evenly coated and begins to stick together.
Take a 9-inch (24 cm) tart pan lined with parchment paper, and press the crumb mixture firmly along the bottom and up the sides of the pan. Make sure to press the mixture evenly to avoid any gaps or thin spots. Tip: Use the back of a spoon to get smooth, even edges. Once done, place the crust in the freezer to set while you prepare the filling.
Step 2: Create the Lemon Filling
The heart of this tart is its creamy, tangy lemon filling, made with coconut cream and fresh lemon juice.
In a medium saucepan, bring the coconut cream to a gentle boil, stirring frequently to prevent it from sticking. Add the sugar, lemon juice, lemon zest, vanilla extract, and turmeric powder (if using) to the pan, and continue stirring over low heat.
Tip: The turmeric adds a lovely yellow hue, but it’s entirely optional and won’t affect the flavor.
Step 3: Thicken the Filling
While the lemon mixture is simmering, mix 4 tablespoons of cornstarch with 1/3 cup of coconut milk or soy milk in a separate bowl. Stir well to eliminate any lumps—this mixture will act as a thickening agent for the filling.
Slowly pour the cornstarch mixture into the saucepan, whisking continuously to avoid lumps. Bring the mixture back to a gentle boil and stir for 5-8 minutes until the filling thickens to a custard-like consistency.
Tip: Keep an eye on the heat to ensure the custard doesn’t overcook or burn. The goal is to achieve a smooth, thick consistency.
Step 4: Assemble the Tart
Once your lemon custard has thickened, remove it from the heat. Take the tart crust out of the freezer and pour the lemon filling into the prepared crust. Use a spatula to spread the filling evenly across the crust, ensuring there are no air bubbles.
Let the tart cool at room temperature for a few minutes before transferring it to the fridge. Place the tart on a flat surface in the fridge for at least 5 hours to set properly.
Styling and Serving
Once the tart has fully set, it’s time to decorate! Garnish the top of your tart with sliced lemons, fresh blueberries, and mint leaves for a fresh, colorful look. You can also sprinkle a little extra lemon zest for an extra citrusy punch.
Tips for Perfecting Your Tart
- Lemon Flavor: Feel free to adjust the amount of lemon juice based on your preference. For a stronger lemon flavor, you can add a bit more zest or juice.
- Sweetness Level: If you prefer a sweeter tart, increase the sugar by an extra 1/4 cup. The coconut cream and lemon juice balance the sweetness, but you can fine-tune it to your liking.
- Crust Variations: For a gluten-free option, you can substitute the Biscoff cookies or wafers with gluten-free graham crackers or another suitable alternative.
- Setting Time: Be patient with the chilling time. Letting the tart set for a full 5 hours (or even overnight) will ensure that the filling holds its shape when sliced.
Storage and Make-Ahead Tips
This tart can be stored in the fridge for up to 4 days. If you’re preparing it ahead of time, you can make both the crust and filling separately. Keep the filling covered in the refrigerator and pour it into the crust just before serving for the freshest result.
If you’re serving this tart at a gathering, prepare it the night before for a stress-free dessert option.
Why You’ll Love This Vegan Lemon Tart
- No Bake: Skip the oven and save time—this tart requires no baking, making it perfect for warm days or busy schedules.
- Vegan-Friendly: Made with coconut cream and plant-based ingredients, it’s a treat everyone can enjoy, whether they’re vegan or not.
- Luscious Lemon Flavor: The combination of fresh lemon juice and zest gives this tart a refreshing and vibrant flavor that’s sure to please.
Enjoy your No Bake Vegan Lemon Tart as a light, refreshing dessert that’s as beautiful as it is delicious.
No bake Vegan Lemon Tart Recipe
Ingredients
Crust
- 1 package Biscoff cookies (or vegan vanilla wafers)
- 2 tbsp coconut oil melted (or vegan butter)
Filling & Decoration
- 1 can coconut cream (Trader Joe’s recommended)
- ¾ cup sugar (or more, to taste)
- 5 medium lemons juiced
- 2 lemons lemon zest
- 1 tsp vanilla extract
- 4 tbsp corn starch
- ⅓ cup coconut milk or soy milk
- 1 tsp turmeric powder (optional)
- Lemon slices for decoration
- Mint for decoration
- Fresh blueberries for decoration
Instructions
Making the Crust
- In a food processor, grind the Biscoff cookies or wafers. Add the melted coconut oil or vegan butter. Transfer the crust mixture into a lined 9-inch (24 cm) tart pan and press down firmly around the edges and bottom. Place the crust in the freezer while preparing the filling.
Preparing the Filling
- In a medium saucepan, bring the coconut cream to a boil, stirring frequently.
- Add the sugar, lemon juice, lemon zest, vanilla extract, and turmeric (if using). Keep stirring over low heat.
- In a separate bowl, mix corn starch with coconut or soy milk until smooth.
- Slowly add the corn starch mixture to the filling in the saucepan, stirring constantly until thickened.
Final Steps
- Pour the thickened custard into the prepared crust and refrigerate for at least 5 hours until set.
- Once the tart is set, decorate with lemon slices, blueberries, and mint.
Notes
- For a more vibrant yellow color, add a teaspoon of turmeric powder to the filling.
- The tart needs at least 5 hours in the fridge to fully set, so it’s ideal to prepare it in advance.
- Adjust the sugar quantity to taste if you prefer a sweeter dessert.
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