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Eggless Lemon Tart Recipe – In 7 Easy Steps

This eggless lemon tart recipe is smooth, zesty, and refreshing perfect for a summer picnic! Best of all this vegan and gluten free lemon tart requires less than 10 ingredients!

This guide will also go through your most FAQ such as, “how to make the lemon tart filling”, “how long does lemon tart last in the fridge” “how to decorate lemon tart” and so much more!

If you’re looking for more tarts to add to your baking list check out my No Bake Pecan Tart and No Bake Mousse Tart

eggless lemon tart recipe

This is my foolproof vegan lemon tart gluten free shortcrust pastry recipe that I used for this brilliant apple pie!

Expert Baking Tips for this easy vegan lemon tart recipe

Although this eggless lemon curd tart recipe is super easy, here are just a few expert tips I’d recommend:

  • Make sure if you’re using vegan block butter at room temperature before rubbing it into your flour because if it’s still cold it’ll be more difficult to rub in and create a smooth dough.
  • Roll your pastry between 2 sheets of cling film to prevent the pastry from sticking to the table and tearing.
  • Make sure you stir the lemon curd filling continuously to prevent any lumps from forming.
  • Grease your tart with vegan butter and then dust with flour to create a non-stick layer so your tart slides off when baked. Here is my foolproof guide
Master the art of baking GF, DF & Vegan

Baking Free From 101


Ingredients list for lemon tart

Here’s everything I used to make the best vegan lemon tart :

eggless lemon tart recipe
  • Vegan butter- You can use either vegan block butter or margarine. 
  • Caster sugar – This is very refined sugar, refined granulated sugar also works well here. You only need to add this if you’re making a sweet dessert/pie. 
  • Gluten-free plain flour – Be careful not to use self-raising flour here as we don’t want the pastry to raise/be cakey.
  • Plant-based milk –  I used MIGHTY Skimmed milk for this recipe. It’s made from yellow split peas and British oats (with no concentrate) which require considerably fewer resources (land and water) than cow’s milk or nut milk. Making it more sustainable and great for the environment. Find out more here.

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Non-Vegan alternative.

If you didn’t want to make this recipe for lemon tart vegan simply substitute the vegan butter for regular block butter/margarine and the plant-based milk for normal whole milk

Lemon tart from scratch – Eggless lemon tart recipe

How to make lemon tart at home – Step-by-step instructions 

Lemon tart shortcrust pastry

  • Begin by, combining the butter, flour, xanthan gum, and sugar in a bowl. Mix until butter is fully coated with flour. Then with your fingers rub the butter in until breadcrumb consistency. You then want to add a tbsp at a time of ice-cold water, mixing after each addition until the dough comes together. Be careful not to add too much water.
  • Roll out the pastry between 2 sheets of clingfilm and roll until it has reached just larger than the size of the bottom of the pan. [Where rolling the dough between cling film to prevent dough from tearing and sticking to the table]. Transfer the rolled dough to the tart pan, removing the top sheet of clingfilm beforehand and flipping it over so the non-clingfilm side of the pastry goes into the pan.
  • Once the pastry dough is fitted well in the pan remove the top layer of clingfilm, and trim away excess dough. If you need to you can use any excess dough to patch any holes/tears.
  • Finally, prick the pastry to prevent it from rising and bake for 15 minutes. Once the pastry is baked it’s time for the lemon curd filling.

Lemon Curd Filling

  • Mix the cornflour and milk together in a glass until the cornflour has been completely mixed in. Then pour all the ingredients into a pan, and stir consistently over medium heat, until it begins to thicken. Once it begins to thicken/the curd should coat the back of a spoon. 
  • Pour this over the cooled tart case, Then gently hit the tart on the counter to remove any air bubbles. If there are any stubborn air bubbles pop them out with a toothpick.
eggless lemon tart recipe
  • Set the tart in the fridge for 2-3hrs or an hr in the freezer. Once set remove the tart from its tin and place it onto your serving plate. 
  • Decorate with lemon wedges and chopped strawberries/raspberries. Finally, slice and enjoy.
eggless lemon tart recipe

FAQs for the best vegan lemon tart

How long does lemon tart last  ?

Lemon tart can last up to 2 days at room temperature in an airtight container.

How to decorate lemon tart ?

I decorated my tart with lemon wedges and spirals as well as chopped strawberries. Other ways to decorate this tart are with:

  • Raspberries  
  • Leave the tart bare and serve a slice with raspberry coulis.
  • Sliced lemons and mint leaves

Storing and freezing

How long does lemon tart last in the fridge ?

Grain free vegan lemon tart will last up to 2 days in the fridge in an airtight container.

Can lemon tart be frozen ?

Yes, it can be frozen for up to 2 months! But you must seal it in an airtight container.

Make sure to tag me @whiskmefree on Instagram and leave a review below if you made this vegan eggless lemon tart recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Eggless lemon tart recipe

Print Pin
5 from 3 votes

Eggless lemon tart recipe

Perfect for any occasion
Course Dessert
Cuisine French
Keyword gluten free, vegan
Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 1 hour
Servings 8

Equipment

  • Tart tin
  • Sauce Pan

Ingredients

Vegan Shortcrust Pastry

  • 110 g Vegan butter
  • 50 g Caster sugar
  • 240 g Gluten Free flour
  • 2 tsp Xanthan Gum
  • 1 tbsp Ice cold water

Lemon Curd Filling

  • 120 ml Lemons (approx 3 lemons)
  • 480 ml MIGHTY Skimmed Plant based milk
  • 4 tbsp Cornflour
  • 1/4 tsp Turmeric
  • 80 g Caster sugar

Decorations

  • Lemon
  • Strawberries

Instructions

Pastry

  • Preheat your oven to 180°c/356°F and prepare your tart tin.
  • For the pastry begin by, combining the butter, flour, xanthan gum and sugar to a bowl. Mix until butter is fully coated with flour.
    50 g Caster sugar, 240 g Gluten Free flour, 2 tsp Xanthan Gum
  • Then with your fingers rub the butter in until it reaches a breadcrumb consistency. You then want to add a tbsp at time of ice cold water, mixing after each addition until the dough comes together. Be careful not to add to much water
    110 g Vegan butter, 1 tbsp Ice cold water
  • Roll out the pastry between 2 sheets of clingfilm and roll until it has reached just larger then the size of the bottom of the pan. [Rolling the dough between clingfilm will prevent the dough from tearing and sticking to the table]
  • Transfer the rolled dough to the tart pan, removing the top sheet of clingfilm before hand and flipping it over so the non-clingfilm side of the pastry goes into the pan.
  • Once the pastry dough is fitted well in the pan remove the top layer of clingfilm, and trim away excess dough. If you need to you can use any excess dough to patch any holes/tears.
  • Finally prick the pastry to prevent it from rising and bake for 15 minutes.
  • Once the pastry is baked its time for the lemon curd filling.

Lemon Curd Filling

  • Mix the cornflour and milk together in glass until the cornflour has been completely mixed in. Then pour all the ingredients into a pan, and stir consistently over medium heat, until it begins to thicken. Once it begins to thicken/the curd should coat the back of a spoon.
    120 ml Lemons, 4 tbsp Cornflour, 1/4 tsp Turmeric, 80 g Caster sugar, 480 ml MIGHTY Skimmed Plant based milk
  • Pour this over the cooled tart case, Then gently hit the tart on the counter to remove any air bubbles. If there's any stubborn air bubbles pop them out with a toothpick.
  • Set the tart in the fridge for 2-3hrs or an hr in the freezer. Once set remove the tart from its tin and place onto your sewing plate.
  • Decorate with lemon wedges and chopped strawberries/raspberries. Finally slice and enjoy.
    Lemon, Strawberries

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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11 Comments

  1. Looks fantastic! The egg is usually what I dislike about tarts, so wow, really appreciate this recipe. Looking forward to it in the upcoming heatwave, thanks!

    1. So glad you like it! And I’d love to see your creation tag me @whiskmefree on instagram/tiktok <3

  2. Wow, that looks delicious! It’s also very beautiful, it makes me think of summertime!
    Your recipe is very well laid out & since my sister is getting into baking, I’m going to share this with her so she can make this next!

    1. Thank you so much! Aw how lovely, I’d really love to see it tag me @whiskmefree on instagram/tiktok and I’ll feature it on my stories <3

  3. 5 stars
    This sounds delicious and looks absolutely beautiful! I’m really excited to see a lemon tart recipe without egg or gelatin, thank you for sharing! 🙂

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