Gluten-free vegan lemon tart that’s super easy to make! Tangy, flavourful, with just the right amount of sweetness, this treat is perfect either as a summery dessert or a snack with a cup of tea. 

Gluten-free vegan lemon tart

I can tell that summer is right around the corner, and I’m loving everything related to it. The (generally) warmer weather, the longer days, the fresh greenery. There’s still around a month of uni left, but after that we get a nice long break. And of course, I’ve been loving summery foods too: tangy and sweet flavours, lots of fresh fruit, cold pasta dishes, refreshing drinks, etc. I’ve mentioned before that summer is one of my favourite times to get creative in the kitchen, given the abundance of ingredients available.

Lemon tart with blueberries

So today, I’m sharing one of my favourite summery desserts with you: this easy gluten-free vegan lemon tart. Trust me, even people who think they don’t like lemon may end up falling in love with this one!

Gluten-free vegan lemon tart

I remember that when I made a lemon tart in food tech back in year 9, it was my first major culinary success. This dish, I’m pretty sure, made me fall in love with cooking. So, I’m still very fond of it and can’t quite believe it’s taken me that long to create gluten-free vegan version.

This dessert is everything you’d look for in a lemon tart. Firstly, you have the sweet, chewy crush that’s made with just a handful ingredients and does not dry out in the oven. The filling is creamy and tender, with just the right amount of sweetness and tanginess balancing each other out. You can serve it by itself, with some vegan whipped cream, or berries for extra fruity deliciousness. Trust me, this is definitely a dessert that will impress all your friends and family!

Vegan tart with blueberries

Closeup of lemon tart slice

Not only that, but it’s also easy to make, so no fear if you’re a beginner when it comes to baking and sweet treats. If you have any outdoor parties or gatherings coming up and need something to whip up at the last minute, this may be your best bet! But you can also serve it as an afternoon snack or even treat yourself to a slice for breakfast.

Reasons to love this easy dessert

Vegan summer dessert with berries

It’s…

  • Tangy and sweet
  • Refreshing
  • Perfect for summer
  • Gluten-free
  • Oil-free
  • Easy to make
  • Undetectably vegan
  • Perfect for sharing
  • Great as either a snack or a dessert

Slice of gluten-free lemon tart with berries

How to make a lemon tart

  • Preheat the oven to 180 degrees C/350 F.
  • Add the flour, tahini, peanut butter, and maple syrup to a mixing bowl and mix until well-combined. Press into a 14cm/5 inch tartlet tin, poke holes in the bottom using a fork and bake for 5-7 minutes.
  • Meanwhile, whisk together the vegan single cream, lemon juice, lemon zest, and maple syrup.
  • Dissolve the agar agar in the 4 tbsp water over a low-medium heat, then whisk into the filling mixture.
  • Once the crust is ready, pour in the filling and leave to set in the fridge for at least 2-3 hours, or overnight.

Gluten-free vegan lemon tart

Other vegan dessert recipes

Let me know in the comments: what’s your favourite summery dessert? If you give this gluten-free vegan lemon tart a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Gluten-free vegan lemon tart

Get the Recipe: Gluten-free Vegan Lemon Tart

Gluten-free vegan lemon tart that's super easy to make! Tangy, flavourful, with just the right amount of sweetness, this treat is perfect either as a summery dessert or a snack with a cup of tea. 

Ingredients

For the crust

  • 3/4 cup gluten-free flour
  • 2 tbsp tahini
  • 1 tbsp peanut butter
  • 3 tbsp maple syrup

For the filling

  • 5 oz vegan single cream
  • juice of 2 lemons
  • zest of 2 lemons
  • 4 tbsp maple syrup
  • 1.5 tsp agar agar
  • 4 tbsp water

Instructions 

  • Preheat the oven to 180 degrees C/350 F.
  • Add the flour, tahini, peanut butter, and maple syrup to a mixing bowl and mix until well-combined. Press into a 14cm/5 inch tartlet tin, poke holes in the bottom using a fork and bake for 5-7 minutes.
  • Meanwhile, whisk together the vegan single cream, lemon juice, lemon zest, and maple syrup.
  • Dissolve the agar agar in the 4 tbsp water over a low-medium heat, then whisk into the filling mixture.
  • Once the crust is ready, pour in the filling and leave to set in the fridge for at least 2-3 hours, or overnight.
Calories: 170kcal, Carbohydrates: 22g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 18mg, Potassium: 87mg, Fiber: 1g, Sugar: 11g, Vitamin A: 180IU, Vitamin C: 0.2mg, Calcium: 44mg, Iron: 0.6mg

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