Vegan Lemon Tart

Lovely and lemony as all good lemon tarts should be! This tart is gluten-free and vegan and with its wonderfully bright and tangy flavour is perfect for entertaining.

How long will it take?

2 ½ hours

What’s the serving size?

Serves 10

What do I need?

For the tart shell

  • 2 cups almond meal
  • ½ cup tapioca flour
  • ¼ cup rice flour
  • 2 tbsp maple syrup
  • Pinch table salt
  • 5 to 7 tbsp water

For the lemon filling

  • 360 g silken tofu
  • 1 tbsp lemon zest
  • 1 cup, plus 2 tbsp freshly squeezed lemon juice
  • 2/3 cup maple syrup
  • 3 tbsp cornflour
  • 2 ½ tsp agar agar powder
  • ¼ tsp ground turmeric
  • Pinch table salt

How do I make it?

  1. Make the tart shell first to allow it time to cool. Preheat oven to 180C. Lightly grease the base of a 30-centimetre loose base fluted tart or quiche tin.
  2. Whisk together almond meal, tapioca flour, rice flour, and salt. Add 4 tablespoons of water and mix with a wooden spoon. Combine maple syrup with 1 tablespoon of water and add to mixture, stirring to combine all ingredients. Continue adding water, 1 tablespoon at a time, until the dough is moist and holds together. It should feel like playdough. Form dough into a ball and place on a large sheet of baking paper. Flatten into a disc, then roll out with a rolling pin to make an even circle large enough to cover the base and sides of the tart tin. Arrange dough in tart tin, using your fingers to press it into the tin, then trim excess dough from the edges. Prick the base of the tart with a fork and bake for 20 to 25 minutes, then remove from oven and set aside to cool.
  3. Prepare tart filling by adding tofu, lemon zest and juice, maple syrup, salt and turmeric to a food processor and blending until smooth. Add cornflour and agar agar and blend again. Pour mixture into a saucepan over medium heat. Bring to a gentle simmer, whisking continuously until thickened, about 5 minutes.
  4. Pour filling into tart shell and refrigerate until firm, about 2 hours.
  5. Garnish with blueberries if desired.


  • The tart shell can be baked the day before to save time. Cover with clingfilm and refrigerate until ready to use.
  • Leftover tart can be stored in the fridge for up to 4 days.
  •  The turmeric gives the tart its vibrant yellow colour but you can omit it if you would prefer a paler colour lemon filling.


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