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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!
Did you guys have a good Valentine’s Day on Monday? My poor little Walter woke up feeling ill, so he didn’t get to go to school and have his little Vday celebration, but the other two had good days at school. There’s something so special about Valentine’s Day at school, with the cute little cards and treats everyone hands out. I remember it being such an exciting day at school when I was a kid!
Anyway, since I didn’t get any treats – I did get roses and a great bracelet though 😉 – I made myself a treat. I’m a little obsessed with simple tarts and even more obsessed with photographing them. Definitely my favorite thing to take pictures of!
This vegan lemon curd tart is my latest simple tart, and perfect for citrus season!
How do you make this dairy free lemon tart?
I opted for a Biscoff cookie crust for this tart! That Biscoff flavor is so good with the lemon!! Just trust me. And did you know that Biscoff cookies are naturally vegan? Win! If you prefer a gingersnap crust, however, you can certainly use your favorite crust here instead.
The crust is made up of only 2 ingredients. Crushed Biscoff cookies (one package) and melted vegan butter. Add a pinch of salt for flavor!
Mix it together and bake the crust in a tart pan with a removeable bottom for about 15 minutes.
While the crust is baking, start making the vegan lemon curd. The curd is made of:
- coconut cream
- lemon zest
- lemon juice
- arrowroot starch
- maple syrup
Add the coconut cream and lemon zest to a small saucepan on the stove and whisk to combine. Meanwhile, mix together the arrowroot starch with the lemon juice, and then whisk that into the mixture as well, followed by the maple syrup.
Heat everything on the saucepan until bubbling, then turn it down to medium-low and cook until thick and jiggly. You can also add a bit of lemon food coloring if you want the color to be a brighter yellow.
Remove the curd from heat, let it cool for 5 minutes, then pour it into the prepared crust, smoothing it all out.
Refrigerate the tart for at least 4 hours, or preferably overnight. This will ensure the tart thickens perfectly before you’re ready to slice it.
Decorate it with coconut whipped cream, mint, or vegan ice cream – OR – leave it as is! It’s delicious!
Is this vegan lemon curd tart gluten free?
The Biscoff crust would render this tart NOT gluten free but if you replaced the crust with a gluten free alternative, then you’ve got yourself a gluten free dessert!
You’ll love my other tarts from the blog:
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Vegan Lemon Curd Tart
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- 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!
Ingredients
Biscoff Crust
- 1 package (8.8oz) Biscoff cookies, crushed
- 6 tbsp vegan butter, melted
- pinch salt
Vegan Lemon Curd Filling
- 1 can (400mL) coconut cream, chilled
- 2 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 2 tbsp arrowroot starch
- 2 tbsp pure maple syrup
Instructions
- Preheat the oven to 350 F and lightly spray a 9″ tart pan with a removeable bottom with nonstick spray. In a medium sized mixing bowl, stir together the crushed cookie crumbs with melted butter and the pinch of salt. Press the buttery crumbs into the tart pan in an even layer, pushing the crust up the sides about an inch. Bake the crust for 15 minutes, until fragrant. Set aside to cool while you prepare the vegan curd.
- In a small saucepan, whisk together the coconut cream and lemon zest. In a separate bowl, whisk the lemon juice and arrowroot starch together and then add it to the coconut cream mixture. Add the maple syrup and whisk to combine. Heat the mixture on the stove at medium-high until it begins to bubble, whisking often. If you’d like the curd to be a brighter yellow, you could add 1-2 drops of artificial yellow color at this point.
- Continue cooking on medium-low for about 10 minutes, using a wooden spoon to stir until it becomes very thick and jiggly. Remove the curd from heat, then allow it to rest for 5 minutes. Pour or spoon the curd into the prepared Biscoff crust, smoothing out the top with the back of a spoon. Place the tart in the fridge for at least 4 hours, or overnight, before serving.
- Slice the tart and serve, topping with coconut whipped cream if desired!
Leftover tart can be stored in the fridge, for 3-4 days, in an airtight container. The crust will start to soften after the first day but it’ll still taste great.
Notes
Vegan lemon curd adapted from Minimalist Baker.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: stovetop
- Cuisine: american
Yum… this looks so tantalizing. I especially love what you used to create the crust!
Can’t beat a biscoff crust — this lemon curd tart looks divine, Katherine!
Such a pretty tart! And lemon and biscoff sounds like such a delicious flavor combination!
This combination of lemon and biscoff sounds great. my kind of dish it is. thanks for sharing the recipe.
Such a beautiful tart, Katherine! So refreshing and creamy. And the biscoff crust is perfect for this flavor combo.