Vegan Lemon Tart (Gluten-Free; Oil-Free)

Name: Vegan Lemon Tart (Gluten-Free; Oil-Free)
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 10 servings
Ingredients: 1 baked 11-inch tart crust; 12 ounces silken tofu (the refrigerated kind); 1 tablespoon lemon zest, loosely packed; 1 cup lemon juice plus 2 tablespoons; ⅔ cup maple syrup; 3 tablespoons arrowroot starch; 2 ½ teaspoons agar agar powder; up to ¼ teaspoon ground turmeric, for color; ⅛ teaspoon fine sea salt

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings
10 servings
Calories
262 kcal
Course
Dessert
Cuisine
American

Vegan Lemon Tart (Gluten-Free; Oil-Free)

Finn Russell

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Like the sorbet of lemon tarts, this lightened up, gluten-free and vegan lemon tart is made without butter, oil, or coconut, and is FULL of refreshing lemon flavor! The no-bake filling rests on a gluten-free tart crust that's surprisingly easy to make. It's a healthy lemon dessert perfect for any occasion! Yield: one 11-inch tart*See the tart crust recipe for tips on scaling for other pan sizes.

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Ingredients

Servings

1 baked 11-inch tart crust Tap for the recipe.
12 ounces silken tofu (the refrigerated kind) This is 1 ½ cups.
1 tablespoon lemon zest, loosely packed
1 cup lemon juice plus 2 tablespoons See Notes.
⅔ cup maple syrup Use golden maple syrup if you can find it for its lighter color.
3 tablespoons arrowroot starch Sub corn starch if necessary.
2 ½ teaspoons agar agar powder
up to ¼ teaspoon ground turmeric, for color
⅛ teaspoon fine sea salt

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Instructions

In a blender or large food processor combine the tofu, lemon zest and juice, maple syrup, salt, and turmeric. Blend until smooth. Taste and add more zest or another spoonful of maple syrup if desired. Add the arrowroot and agar, and blend again.
Pour the mixture into a heavy-bottomed sauce pan over medium heat. Bring to a simmer, whisking almost constantly, and cook until thickened, about 5 minutes total. Once the mixture is bubbling you'll only need to cook it for another minute or so to activate the agar.
Immediately pour the filling into the baked crust, and refrigerate until cold, 2 to 3 hours. Slice and serve with fresh berries, vegan vanilla yogurt, or whipped topping.

Notes

Lemon Juice
Fresh lemon juice tastes best, but it can be tricky to know how much juice you'll actually get from lemons. You'll likely need at least 5 or 6 lemons. Bottled pure lemon juice can serve as a backup if needed.
Prep and Planning
The crust can be prepared and baked a day in advance. Cover with plastic wrap and refrigerate overnight.
If making this dessert for a party or event, for the best results I recommend assembling it the same day you plan to serve. Be sure to allow 2 to 3 hours for the tart to fully chill. Even though this crust holds up better than a traditional flour-based crust, it does eventually soften as the tart sits.
Storage
Store leftovers in the refrigerator for up to 4 days. I'm not sure yet whether the tart freezes well. If you try it let us know in the comments below.

Nutrition Information

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Serving 1slice Calories 262kcal (13%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 80mg (3%) Fiber 3g (12%) Sugar 17g (34%)