Vegan lemon cream tart

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Louise Hay

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Vegan lemon tart recipe. After the intense wave of frost that hit half of your country, the spring temperatures of these days made you want to put away the heavy jacket. And what's better to welcome the warmth that the merciful sun has given us, if not prepare a fragrant taste of spring? Here is a vegan recipe easy easy, with a particular and velvety flavor, which you can enjoy with a cup of tea in the company of a dear friend. A must-try delight, especially if you love the lemons and their in your city (or maybe if you have many and don't know how to use them before they get ruined…).

Ingredients for the pasta:

  • 300 g of organic soft wheat flour
  • 200 ml of soy milk
  • 70 ml of seed oil
  • 4 tablespoons of whole brown sugar
  • 1 teaspoon of baking soda
  • 1 teaspoon apple cider vinegar
  • 1 pinch of salt
  • Ingredients for the lemon cream:
  • 150 ml of soya milk
  • 30 gr of potato starch
  • 90 gr of whole cane sugar
  • Zest of 1 lemon
  • Juice of 1 lemon
  • An apple cut into very thin slices and icing sugar to decorate


Combine the flour, sugar, salt and baking soda in a bowl. Starting to knead, add the oil gradually, then the milk and, finally, the apple cider vinegar. Mix everything quickly, form a ball, cover with plastic wrap and let it rest in the fridge for half an hour, preferably for an hour.

In the meantime, you can prepare the lemon cream by mixing the soy milk, starch, sugar and lemon zest very well in a saucepan. Then put on a low heat, continuing to stir and taking care to avoid the formation of lumps. Once brought to a boil, turn off the heat and add the lemon juice, always mixing the cream carefully.

After the rest time of the dough, roll it out with a rolling pin, making it homogeneous, and cover a mold with a diameter of 24/26 cm, previously lined (or "buttered" with margarine and floured). It is important to make the dough adhere well to the edges of the mold, with the help of your fingers, but without causing damage! Finally, prick with a fork and pour half the lemon cream inside. Put in the oven for 10 minutes at 180 degrees. Then pour in the other half of the cream and cook for 35 to 40 minutes depending on the oven. Once cooked, decorate with slices of apples and icing sugar.

And the veg tart with lemon cream is served! Good start of spring!

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