This vibrant lemon tart combines rich citrus curd and a delicate pastry crust for a refreshing, elegant dessert.

Scale

1 ⅓ cups all-purpose flour

½ cup unsalted plant-based butter, cold and cubed

¼ cup powdered sugar

Pinch of salt

1 egg yolk

2–3 tablespoons cold water

4 large eggs

1 cup granulated sugar

½ cup freshly squeezed lemon juice

1 tablespoon lemon zest

½ cup coconut cream

Optional: pinch of turmeric

Combine flour, powdered sugar, and salt. Cut in butter until crumbly.

Add egg yolk and water. Form dough and chill for 30 minutes.

Roll out and press into tart pan. Blind bake at 350°F for 10–12 minutes.

Whisk eggs, sugar, lemon juice, zest, and cream.

Pour into crust. Bake 25–30 minutes until just set.

Cool and refrigerate for 1 hour before slicing.

Strain lemon filling for extra smoothness.

Top with almond slivers or candied citrus for added texture.

Keywords: lemon tart, citrus dessert, dairy-free tart, lemon curd