Vegan Lemon Tart with Macadamia Nut Crust

ByRuth Grindeland May 2, 2021November 9, 2024 November 9, 2024

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Lovers of lemon desserts, rejoice! My vegan lemon tart recipe is a twist on the traditional Tarte au Citron. It’s a simple-to-make but decadent macadamia crust filled with a vegan lemon curd that’s both zingy and fresh. This dessert is delicious and visually stunning.

Lemon tart decorated with lemons, raspberries and flowers.

A luscious vegan lemon curd tart nestled inside a creamy macadamia tart shell. The flavor is tart, and the texture is similar to a custard. The macadamia crust gives this recipe a crumbly crust.

This is one of my favorite recipes for special spring and early summer occasions. It’s great to pair with a strawberry salad and a mint julep!

Quick Video on How to Make This Recipe

Ingredients

Tart Ingredients

Agar Agar: Agar agar is a vegan substitute for gelatin. It is necessary for the tart filling set to hold its shape, adding firmness to the texture. A little goes a long way!
Coconut Milk: Coconut milk creates a rich and smooth texture similar to traditional lemon curd.
Corn Starch: Corn starch thickens the vegan curd so it sets properly.
Lemon Juice: The lemon juice is the tart star, providing the quintessential tangy and sunny flavor that characterizes a lemon tart. Fresh lemon juice is a must!
Lemon Zest: Lemon zest adds an extra layer of citrus flavor!
Sugar: Sugar balances the tartness of the lemon juice. It is crucial for achieving the right flavor balance between sweet and sour.
Turmeric: Turmeric gives the tart a vibrant yellow color, mimicking the look of a traditional lemon tart. It’s optional and does not affect the flavor. The recipe creates a light yellow tart. You can add more for a deeper color; remember, a little goes a long way!

Crust Ingredients:

Graham Crackers: Add a subtle sweetness and a tender, crumbly texture that perfectly complements the rich, buttery flavor of macadamia nuts, enhancing the overall taste experience of a zesty lemon tart. Nabasico original gram crackers are vegan.
Granulated Sugar: This adds sweetness to the crust, complementing the tartness of the lemon filling.
Macadamia Nuts: macadamia provides a buttery and rich texture to the crust, adding depth and a nutty flavor.
Salt: A small amount of salt enhances the flavors of the crust, balancing the sweetness.
Unsalted Vegan Butter: Vegan butter makes the crust flaky, and the cold butter helps create a crumbly texture when baked.

My Favorite

Alternatives and Substitutions

Sugar Alternative: Use coconut sugar for a less refined sugar
Corn Starch Alternative: Arrowroot starch can be used instead.
Turmeric (for color) Alternative: You could use saffron or omit it altogether.
All-Purpose Flour Alternative: Use almond or oat flour for a gluten-free crust.

My Favorite

Pro Tips:

A 9-10 inch tart pan is ideal for this recipe.
Use a food processor for the crust.
Choose unwaxed, organic lemons for the zest.
Prevent skin on the curd by covering it with plastic wrap while cooling.
Avoid overbaking the tart and refrigerate for at least 2 hours before serving.
Decorate with fresh lemon slices, mint leaves, and/or babies breath.

Frequently Asked Questions

Absolutely! Prepare the tart ahead and wrap tightly in plastic wrap for up to three days in the refregirator. Decorate just before serving.

Yes, to maintain freshness, refrigerate the lemon tart wrapped in plastic wrap for up to three days. You can store it in the freezer for up to one month.

Yes, you can use a traditional lemon curd or even an apple curd. Both taste great with this hazelnut crust.