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vegan lemon tart

Vegan Lemon Tart

This vegan lemon tart has a creamy and custardy filling, a nutty and light crust, and it's topped with a to die for vegan meringue.
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 6 hours
Total Time 6 hours 45 minutes
Servings 6 people



  • 1 1/2 cups almond flour
  • 1/2 cup oat flour
  • 1/4 cup coconut oil (melted)
  • 2 tbsp maple syrup
  • sea salt

lemon filling

  • 1 cup cashews (soaked overnight or in boiling hot water 30 minutes before)
  • 1 cup coconut cream
  • 1/2 cup fresh lemon juice (roughly 2 lemons)
  • 1/4 cup lemon zest (roughly 3 lemons)
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1 tbsp arrowroot powder
  • pinch of salt

vegan meringue

  • 1/3 cup chickpea brine
  • 1/4 tsp cream of tartar
  • 3/4 cup powdered sugar
  • 1 tsp vanilla


  • Begin by soaking your cashews, either 30 minutes before needing them in boiled water (removed from the stove) or overnight in room temperature water.
  • Preheat the oven to 350ºF and grease a 9" tart pan with coconut oil. I used a tart pan where the bottom is removable, which makes the process of removing the tart quite simple and mess-free.
  • Melt the coconut oil and set aside. If you are making your own oat flour, add 1/2 cup of oats to a food processor and blend until a fine flour texture has formed. Add the almond flour and oat flour together in a bowl. Then add the coconut oil, maple syrup and salt. Stir to combine. I found using the kitchen aid mixer helped to combine. Stirring by hand works it just takes a little longer. You want the base ingredients to be completely combined so that it is crumbly in texture yet sticks together when pressed into the tart pan.
  • Add the base mixture to the tart pan and begin by pressing it up the sides of the pan and then at the base. Press down firmly with your fingers so that the base stays intact. Bake for 10 minutes in the oven. Then set aside to cool for ten minutes.


  • Drain the water from the cashews. Add the cashews, coconut cream, maple syrup, lemon zest, lemon juice, vanilla, arrowroot powder and salt to a highspeed blender. Blend until smooth. It should be very smooth.
  • After the base of the tart has cooled for ten minutes, add the filling to the base. Tap the tart on the counter a few times to get rid of any air bubbles. Place in the oven at 350ºF for 15 minutes.
  • Let the tart cool after 15 minutes for half an hour and then place in the fridge for a minimum of 4 hours to set.

Vegan Meringue

  • When you are ready to serve the vegan tart, give yourself about 30 minutes to prepare the meringue.
  • You will need a kitchen aid mixer or a handheld mixer to create the meringue. Add the chickpea brine to your mixer and blend on med-high/high for 5-7 minutes, until it is starting to look white and frothy. Add in the cream of tartar, let it mix for 1 minute. Then add in the 3/4 cup of powdered sugar, 1/4 cup at a time, and the vanilla. Once the sugar is added the meringue should start to peak within 5 minutes. You will know your meringue is ready when stiff peaks form (like regular meringue).
  • Vegan meringue can take anywhere from 10-20 minutes to mix, so be patient.
  • Once you are satisfied with your meringue. Remove your tart from the fridge. And turn your oven to its broil setting.
  • Using a wooden spoon, nicely cover the top of the tart with the meringue, making little peaks in the meringue as you go.
  • Place the tart in the oven on the broil setting. Your tart DOES NOT NEED long in the oven. Keep a VERY close eye on the tart as the meringue can brown very fast. Mine was in the oven for about 1 minute. You are simply firming up the meringue and making it golden on top.
  • Remove the tart from the oven and serve immediately. Remove the tart from the pan and cut into even pieces. Best when fresh. Store leftovers in the fridge.


I found once the meringue is added the tart lasts a few hours on the counter but preferably in the fridge. If you aren't eating the whole tart, I would suggest adding the meringue to half the tart or individual pieces. The meringue is amazing on this tart but doesn't last well overnight in the fridge, so best eaten within a few hours of the meringue being place on top of the tart.