Indulge in the vibrant flavors of citrus season with this unbelievably easy vegan lemon curd tart! It’s a dairy-free delight crafted with just a few simple ingredients and features a remarkably delicious Biscoff cookie crust, making it the perfect plant-based dessert for any occasion.
There’s something truly magical about the arrival of citrus season, isn’t there? Those bright, zesty lemons, mandarins, and grapefruits bring a burst of sunshine into our kitchens, inspiring a whole new wave of baking and culinary adventures. As the days grow longer and we crave lighter, more refreshing treats, a classic lemon tart often comes to mind. But what if you’re living a plant-based lifestyle, have dairy allergies, or simply want to explore healthier, equally delicious alternatives? That’s where this incredible vegan lemon curd tart steps in!
I recently found myself needing a little pick-me-up. Perhaps it was a quiet Monday or a day filled with unexpected changes, like my little one, Walter, missing a special school celebration. Life’s little moments, whether joyous or a bit challenging, often call for a sweet indulgence. While thoughtful gifts like roses and a lovely bracelet certainly brighten the spirit, sometimes the best treat is one you create yourself. And for me, that often means a simple, elegant tart – a canvas for beautiful flavors and, admittedly, a favorite subject for my camera!
This vegan lemon curd tart is my latest obsession and a testament to how effortlessly delicious dairy-free desserts can be. It combines the bright, tangy zest of fresh lemons with a creamy, smooth curd, all nestled in a surprisingly easy-to-make, crunchy crust. It’s not just a recipe; it’s an invitation to experience the joy of plant-based baking, perfect for sharing with loved ones or savoring all to yourself.
Crafting Your Dairy-Free Lemon Tart: A Simple Guide
The beauty of this dairy-free lemon tart lies in its simplicity and the thoughtful combination of flavors and textures. We begin with a truly exceptional crust that elevates this dessert from delightful to unforgettable: a Biscoff cookie crust. If you’ve never tried Biscoff cookies, prepare for a revelation. These European spiced shortbread biscuits boast a unique caramelized flavor that perfectly complements the bright, zesty notes of lemon. And here’s an extra win for our plant-based friends: Biscoff cookies are naturally vegan!
Creating this crust couldn’t be easier, requiring only two key ingredients: a package of crushed Biscoff cookies and some melted vegan butter. A tiny pinch of salt is added to enhance the flavor profile and balance the sweetness, bringing out the cookie’s subtle spice. Simply mix these ingredients together until the crumbs are well-coated and resemble wet sand. Then, press this mixture firmly into a tart pan, ideally one with a removable bottom for effortless serving. Bake the crust for about 15 minutes, just until it’s fragrant and lightly golden. This quick bake sets the crust, ensuring it holds its shape beautifully and provides a delightful crunch with every bite. While the crust cools, you can move on to preparing the star of our show: the luscious vegan lemon curd.
As your kitchen fills with the inviting aroma of baking Biscoff, it’s time to prepare the creamy, vibrant vegan lemon curd. This curd is a marvel of plant-based ingenuity, achieving a rich texture and bright flavor without any dairy or eggs. The magic comes from a blend of carefully selected ingredients:
- Coconut Cream: Make sure to use full-fat, chilled coconut cream. When a can of coconut milk or cream is chilled, the thick cream separates and rises to the top, providing the essential richness and body for our curd.
- Lemon Zest: The zest is where much of the lemon’s intense, aromatic flavor resides. Don’t skip this step – it adds a delightful perfume and depth to the curd.
- Fresh Lemon Juice: Always opt for freshly squeezed lemon juice! Bottled juice simply doesn’t capture the same bright, tangy essence that is crucial for an outstanding lemon curd.
- Arrowroot Starch: This is our vegan thickening agent. Arrowroot starch creates a wonderfully smooth, glossy texture without the need for cornstarch (which can sometimes leave a slightly chalky aftertaste) or eggs.
- Pure Maple Syrup: As our natural sweetener, maple syrup not only adds a lovely depth of flavor but also keeps the curd refined-sugar-free. You can adjust the amount to your sweetness preference.
The process begins by whisking the chilled coconut cream and fresh lemon zest together in a small saucepan over the stove. In a separate bowl, combine the arrowroot starch with the fresh lemon juice, creating a smooth slurry. This step is crucial to prevent lumps in your curd. Once whisked, add the lemon juice-arrowroot mixture to the saucepan, followed by the maple syrup, ensuring everything is thoroughly combined.
Continue to heat the mixture on the saucepan over medium-high heat, whisking frequently to prevent sticking and ensure even cooking. You’ll notice it begin to bubble gently. At this point, reduce the heat to medium-low and continue to cook, stirring continuously with a wooden spoon or silicone spatula. The key is to cook it until it becomes wonderfully thick and jiggly – think of the consistency of a good pudding or thick custard. It should coat the back of your spoon. If you desire a more vibrant, eye-catching yellow hue, feel free to add 1-2 drops of natural or artificial yellow food coloring during this stage. This is purely aesthetic and won’t affect the incredible flavor.
Once your vegan lemon curd has reached the desired thick, jiggly consistency, remove it from the heat and allow it to cool for about 5 minutes. This brief resting period helps it settle slightly before it’s transferred. Then, pour the warm, fragrant curd directly into your prepared Biscoff cookie crust, gently smoothing the top with the back of a spoon to create an even layer. The aroma filling your kitchen will be absolutely irresistible!
Now comes the hardest part – waiting! To achieve that perfect set and allow the flavors to fully meld and deepen, refrigerate the tart for at least 4 hours. For the best results and a truly firm, sliceable tart, I highly recommend chilling it overnight. This extended refrigeration ensures the arrowroot starch properly sets the curd, creating that satisfyingly smooth and creamy texture we all crave in a classic lemon tart.
Once thoroughly chilled and ready to serve, your vegan lemon curd tart is a masterpiece in itself. It’s absolutely delicious as is, showcasing the beautiful contrast between the zesty lemon and the spiced Biscoff crust. However, if you wish to add an extra touch of elegance or indulgence, consider decorating it with a swirl of coconut whipped cream, a few fresh mint leaves for a pop of color and freshness, or even a scoop of your favorite vegan vanilla ice cream. Each addition offers a lovely textural and flavor dimension, making this already incredible dessert even more special.
Making Your Vegan Lemon Curd Tart Gluten-Free
For those following a gluten-free diet, you’ll be pleased to know that this vegan lemon curd tart can easily be adapted! The lemon curd filling itself is naturally gluten-free, thanks to the use of arrowroot starch instead of flour and other plant-based ingredients. The main component to address for a gluten-free version is, as you might guess, the crust.
The traditional Biscoff cookie crust, while undeniably delicious and conveniently vegan, contains wheat and therefore is not gluten-free. But don’t despair! You can absolutely achieve a fantastic gluten-free vegan lemon tart by simply swapping out the Biscoff cookies for your favorite gluten-free vegan cookie alternative. Look for gluten-free gingersnaps, shortbread-style cookies, or even plain vanilla wafers that are certified vegan and gluten-free. The process remains the same: crush the cookies, mix with melted vegan butter and a pinch of salt, press into your tart pan, and bake. This simple substitution opens up this delightful dessert to even more dietary needs, ensuring everyone can enjoy a slice of this bright, tangy, and creamy plant-based treat.
If you’re as passionate about tarts as I am, you’ll find plenty more inspiration on the blog. There’s a whole world of delightful tart recipes waiting to be discovered, each offering a unique flavor experience:
- Caramel Chocolate Pretzel Tart
- Strawberry Lemon Curd Tart
- Grain-Free Chocolate Chia Pudding Pie
Print Recipe
Vegan Lemon Curd Tart
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5 from 3 reviews
- Author: Katherine | Love In My Oven
- Total Time: 40 minutes
- Yield: 6–8 servings
- Diet: Vegan
Description
You will love this easy vegan lemon curd tart! It’s a dairy-free lemon tart made with a few simple ingredients and a delicious Biscoff cookie crust. Perfect for citrus season or any time you crave a bright, creamy, and satisfying plant-based dessert.
Ingredients
Biscoff Crust
- 1 package (8.8oz) Biscoff cookies, crushed
- 6 tbsp vegan butter, melted
- pinch salt
Vegan Lemon Curd Filling
- 1 can (400mL) full-fat coconut cream, chilled (refrigerate overnight to separate cream from liquid)
- 2 tbsp fresh lemon zest (from 1-2 organic lemons)
- 1/2 cup fresh lemon juice (approx. 2-3 lemons)
- 2 tbsp arrowroot starch
- 2 tbsp pure maple syrup (adjust to taste)
Instructions
- Prepare the Biscoff Crust: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray. In a medium-sized mixing bowl, combine the crushed Biscoff cookie crumbs with the melted vegan butter and the pinch of salt. Stir until the crumbs are thoroughly moistened. Press the buttery crumbs evenly into the bottom of the tart pan and up the sides, forming a consistent crust about an inch high. Bake for 15 minutes, or until the crust is fragrant and lightly golden. Set aside to cool completely while you prepare the vegan lemon curd.
- Begin the Vegan Lemon Curd: In a small saucepan, whisk together the thick coconut cream (scooped from the top of the chilled can) and the fresh lemon zest. Ensure the cream is smooth before proceeding. In a separate small bowl, whisk the fresh lemon juice and arrowroot starch together until no lumps remain, creating a smooth slurry. Add this lemon-arrowroot mixture to the coconut cream in the saucepan, then add the pure maple syrup. Whisk everything thoroughly to combine all ingredients.
- Cook the Lemon Curd: Place the saucepan over medium-high heat on the stove, whisking often to prevent sticking. Heat the mixture until it begins to gently bubble. Once bubbling, reduce the heat to medium-low and continue to cook for about 8-12 minutes, stirring constantly with a wooden spoon or silicone spatula. The curd will gradually thicken and become glossy and jiggly. It should be thick enough to coat the back of your spoon. If you desire a brighter yellow color, you can add 1-2 drops of yellow food coloring at this stage (optional).
- Assemble and Chill the Tart: Once the curd has reached the desired thick consistency, remove it from the heat and allow it to rest for 5 minutes. This helps it to set slightly. Carefully pour or spoon the warm lemon curd into the cooled Biscoff crust, smoothing out the top with the back of a spoon to create an even layer. Transfer the tart to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the curd to fully set and firm up before serving.
- Serve and Store: Once chilled, carefully remove the tart from its pan. Slice the tart into 6-8 servings and serve. For an extra touch, you can top individual slices with a dollop of coconut whipped cream, fresh berries, or a few mint leaves. Leftover tart can be stored in an airtight container in the refrigerator for 3-4 days. Please note that the Biscoff crust may soften slightly after the first day, but the tart will still taste absolutely delicious!
Notes
This vegan lemon curd recipe is adapted from a fantastic base by Minimalist Baker.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop, Baked
- Cuisine: American