Eat Recipes

Vegan Lemon Tart Recipe

This delicious Vegan lemon tart recipe is featured in Issue 9 of ele Magazine, The Green Edition.

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Our zingy and colourful sunshine lemon tart that is egg and dairy free and has a beautiful smooth textured lemon filling.

Recipe and Images by Jo O’Keefe for ele Magazine.

Vegan Lemon Tart


100 grams almonds
100 grams walnuts
100 grams fresh pitted medjool dates
1 tablespoon maple syrup
2 tablespoons melted coconut oil
1 cup of oats

2 cups of coconut milk
1/2 cup lemon juice
1/4 cup orange juice
Zest of 1 lemon
1/3 cup of coconut sugar or castor sugar
1 sheet of agar
3 tablespoons of cornflour mixed with 3 tablespoons of almond milk


Pre-heat oven to 175C.
In a food processor blend together all of the base ingredients.
Press this mixture firmly into the base and sides of a tart or flan tin with a removable base.
Bake in oven for 15 minutes (base should be lightly brown).
Remove from oven and allow to cool.

In a saucepan add all of the filling ingredients.
Bring to the boil and whisk until the mixture thickens, this will take 1-2 minutes and suddenly it will turn into a lovely smooth thickened silky mixture.
Pour over the base immediately and quickly smooth it flat. Refrigerate for 2 hours.
Garnish the top with fresh berries and lemon slices.

ele Tip – This tart is best eaten within two days and isn’t suitable to freeze.

Vegan Lemon Tart

Want more? See more delicious lemon recipes here, including our famous Italian Olive Oil and Lemon Cake.

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