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5.0 from 30 votes

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

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 262

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.