• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Recipes
  • Subscribe

Lavender & Macarons

menu icon
go to homepage
  • About
  • Contact
  • Recipes
  • Subscribe
  • Follow us:

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Contact
    • Recipes
    • Subscribe
  • Follow us:

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Desserts

    Published: Apr, 2024. Updated: Apr, 2024 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Vegan Lemon Tartlets

    254 shares
    • Facebook4
    • Twitter
    • Email
    Jump to Recipe
    4 vegan lemon tartlets on a white cake stand with blackberries and lemon on the side
    Side shot of lemon tartlets topped with vegan meringue topping
    Four vegan lemon tartlets on a white cake stand
    Collage of 3 images with a text in a center that says Vegan lemon tartlets.

    If you love lemon desserts, then these Lemon Curd Tartlets are absolutely perfect for you! They feature a delicious creamy, lemon curd filling and buttery shortcrust pastry tarts that have the most delicious flavor. What's best is that they're also incredible easy to make and are also vegan!

    4 vegan lemon tartlets on a white cake stand with blackberries and lemon on the side

    These individual-sized treats are made with a tender and buttery shortcrust pastry shell that perfectly complements the cream lemon curd filling.

    This vegan-friendly recipe will make sure that everyone can enjoy the bright and zesty flavors without compromising on taste or texture.

    They feature the perfect citrus flavor that works beautifully with the shortcrust pastry tart. Plus, each tart is topped with some vegan meringue that tastes delicious!

    Each bite is a truly a burst of citrusy goodness, balanced by the richness of the crust, and the airy meringue topping.

    Whether you're hosting a gathering or simply treating yourself to a special dessert, these lemon curd tartlets are going to become your next favorite!

    Read on to learn how to make these lemon curd tartlets!

    Jump to:
    • What are Lemon Curd Tartlets?
    • Why This Is The Best Lemon Curd Tartlets Recipe
    • What You Need to Make Lemon Curd Tartlets At Home
    • How to Make Lemon Curd Tartlets Step by Step
    • Tips For Making the Best Lemon Curd Tartlets Every Single Time
    • Serving Suggestions
    • Recipe Variation Ideas for Lemon Curd Tartlets
    • Frequently Asked Questions
    • How to Store Leftover Lemon Curd Tartlets
    • Similar Recipes
    • Recipe

    What are Lemon Curd Tartlets?

    Lemon curd tartlets are delightful individual-sized desserts made with a buttery shortcrust pastry shell filled with tangy and creamy lemon curd.

    The tartlets are usually baked until the crust is golden brown, then filled with a creamy lemon curd made from fresh lemon juice, zest, almond milk, coconut cream, and sweetened with maple syrup.

    The tartlets are often topped with a light and fluffy meringue, which is lightly caramelized for added flavor and visual appeal.

    These tartlets offer a perfect balance of sweet, tart, and buttery flavors in each bite, making them a popular choice for citrus lovers and dessert enthusiasts. And what's best is that they're entirely vegan!

    Side shot of lemon tartlets topped with vegan meringue topping

    Why This Is The Best Lemon Curd Tartlets Recipe

    • Deliciously tangy: The combination of fresh lemon juice and zest in the lemon curd filling creates a refreshing and tangy flavor that tantalizes the taste buds.
    • Creamy and smooth: The addition of almond milk and coconut cream gives the lemon curd a creamy and smooth texture, providing a rich and creamy flavor in each bite.
    • Vegan-friendly: This recipe is entirely plant-based, using vegan butter, almond milk, coconut cream, and aquafaba as substitutes for dairy and eggs, making it suitable for those following a vegan lifestyle.
    • Beautiful presentation: These mini tarts look absolutely beautiful and are perfect for any holiday brunch or special occasion such as a birthday party or bridal shower. 
    • Versatile and customizable: The recipe allows for various adaptations, such as incorporating different fruits, experimenting with different crust flavors, or adjusting the sweetness level to suit individual preferences, making it versatile and adaptable to personal taste preferences.

    What You Need to Make Lemon Curd Tartlets At Home

    All you need are some incredibly simple, pantry-staple ingredients to make this delicious lemon curd tartlets recipe at home.

    Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

    Ingredients overview for vegan lemon tartlets
    Ingredients for Vegan Lemon Tartlets: coconut cream, agar powder, Maple syrup, almond milk, yellow food coloring, Maple syrup, lemons, flour, powdered sugar, cornstarch, vegan butter, aquafaba (not pictured).

    For the Dough:

    • All-purpose flour: We'll need some simple all-purpose flour for these tartlets. It'll provide structure and texture to the dough for the tartlet shells.
    • Maple syrup: For a slight sweetness, we'll be using some maple syrup. It'll add sweetness and a subtle caramel-like flavor to the dough for the tartlets.
    • Vegan butter: You'll also need some chilled vegan butter. Look for a vegan butter option that keeps solid and doesn't melt fast. Earth Balance brand works best, however I also had great results with Miyoko's vegan butter
    • Water: We'll also need some ice-cold water. Using ice-cold water in the dough prep will help to keep the vegan butter solid and maintain its structure.

    For the Lemon Curd:

    • Almond milk: We'll also need some almond milk which will add a creamy and slightly nutty flavor to the lemon curd in this recipe. I used almond milk as a base for the lemon cream. You can easily replace it with soy milk or other neutral flavor plant milk.
    • Coconut cream: We'll also need some coconut cream. It'll add a richness and a smooth, creamy texture to the lemon curd. 
    • Maple syrup: We'll also need some maple syrup for our lemon curd. You can replace with Agave if you want. It'll add a delicious sweet flavor to the curd.
    • Lemon juice: You'll also need some lemon juice. It'll add a a tangy and citrusy flavor to the lemon curd, providing a bright and refreshing taste to these mini lemon tarts.
    • Lemon zest: We'll also need some lemon zest. It'll add an extra lemony flavor to the curd and also add an intense citrus aroma to our lemon curd tarts.
    • Cornstarch and agar powder: In this vegan lemon tartlets recipe I used both thickeners because agar makes the filling firm and the cornstarch softens it to give a pudding like texture. If you use cornstarch only, the filling might be runny
    • Yellow food color: We'll be using some yellow food color to add a lemon color to our lemon curd and give it that classic lemon color. 

    For the Meringue:

    • Aquafaba: We'll need some aquafaba for the meringue. It's the liquid from canned chickpeas and works as the perfect vegan substitute for egg whites in this recipe. It whip up to the perfect foam-like texture and structure.
    • Powdered sugar: You'll also need some organic powdered sugar. It'll sweeten the meringue perfectly and add a smooth texture to the meringue topping.
    • Lemon juice: We'll also be adding some lemon juice in the meringue for that bright, lemon flavor. 
    A slice of lemon tartlet with vegan meringue on top

    How to Make Lemon Curd Tartlets Step by Step

    Making this lemon curd tartlets recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

    1. Make the dough for the lemon tartlets. In a bowl of food processor add flour, Maple syrup and vegan butter. Pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add water and process for 5-7 seconds until the dough starts to pull away from the walls.

    If after 7 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.

    Making vegan shortcrust dough in a food processor

    2. Gather the dough into a ball, then flatten into a disk. Cover the dough with a plastic and refrigerate for 30 minutes.

    Shortcrust pastry wrapped in plastic wrap

    3. Remove the dough from the fridge and discard the plastic wrap. Lightly sprinkle your working surface with some flour and roll out the dough to ¼ inch thick. Using a 6-inch cookie cutter cut out the dough circles.

    Cutting out pastry circles on white background

    4. Place the circles of dough into 5 tartlet molds. Press excess toward the outside edge. Use your fingers to press the pastry dough in the flutes and create an even edge all around. Prick a crust with a fork. This allows the steam to escape so that the tartlet shells don't puff up in the oven. Place the shells in a freezer for 30 minutes.

    Recipe note: For this vegan lemon tartlet recipe, I used 5-inch tartlet molds. You can also use tart pans with removable bottoms or smaller tartlet pans.

    4 unbaked tartlet shells on a white background

    5. Preheat the oven to 350 F. Remove pastry shells from the freezer and bake for 30 minutes until the edges are golden brown.

    5 baked lemon tartlet shells on a wire rack

    6. Make a lemon curd by combining almond milk, coconut cream and Maple syrup in a medium pot. Bring to a gentle simmer stirring occasionally.

    Meanwhile in a small bowl whisk lemon juice, zest, cornstarch, agar powder and yellow food coloring (if desired).

    Collage image of making vegan lemon curd filling for tartlets

    7. Add the mixture of lemon juice and agar to a pot with almond milk and continue to whisk until the sauce thickens and no lumps remain. As soon as the sauce starts to bubble, remove the pot from the heat.

    Divide the lemon sauce among the tartlet shells and leave on the counter to set for about 1 hour. Then transfer to the fridge to cool for 2-3 hours.

    Collage image of making lemon sauce for tartlets and dividing the sauce among the tartlet shells

    8. Prepare the aquafaba meringue. Using a hand mixer, beat aquafaba and powdered sugar until soft peaks, 3 to 5 minutes. Add lemon juice and continue beating for 1 minute.

    Whipped aquafaba meringue in a glass bowl on a white background

    9. Fill a piping bag fitted with an open star pastry tip (#32) with a meringue and pipe small stars on each lemon tartlet. You can either fill out the whole area of a tartlet or pipe just in few spots.

    Using a kitchen blow torch, lightly caramelize the meringue tops.

    Your delicious Lemon Curd Tartlets are ready to be served!

    Collage pin of piping vegan meringue on tartlets and torching the tops of the meringues

    Tips For Making the Best Lemon Curd Tartlets Every Single Time

    Chill everything in fridge: Before you start making a shortcrust dough for the vegan tartlets, I recommend placing all ingredients as well as a bowl of a food processor in a fridge for 30 minutes. The colder it is, the easier it will be to make a crust.

    Don't overwork pastry dough: When you work with the pastry dough, don't overwork it. Kneading and rolling the shortcrust pastry for too long will result in a tough crust.

    Don't skip freezing tartlets: Don't skip on the freezing the vegan tartlet shells before baking. This will reduce the possibility of dough shrinkage during the baking process.

    Use fresh lemon juice: Don't use bottled lemon juice to make a curd. Always use fresh lemons.

    Make curd properly: Don't stop whisking the curd until it's off the heat. Otherwise it will result in lumpy texture.

    Serving Suggestions

    Garnish with fresh berries: Top each tartlet with a few fresh berries such as raspberries, blueberries, or strawberries. The combination of tangy lemon curd and sweet, juicy berries creates a delightful flavor contrast.

    Dust with powdered sugar: Just before serving, lightly dust the tartlets with powdered sugar. This adds a touch of elegance and a hint of sweetness to the presentation.

    Add a dollop of whipped coconut cream: Serve the tartlets with a dollop of whipped coconut cream on top. The creamy and slightly sweet coconut cream complements the zesty lemon curd and adds an extra layer of richness.

    Drizzle with a lemon glaze: Prepare a simple lemon glaze by mixing powdered sugar and freshly squeezed lemon juice until smooth. Drizzle the glaze over the tartlets for an additional burst of lemon flavor and a glossy finish.

    Pair with a cup of tea or coffee: These lemon curd tartlets make a delightful accompaniment to a warm cup of tea or coffee. The tartness of the lemon curd balances well with the comforting flavors of a hot beverage.

    Serve as a dessert platter: Arrange the tartlets on a platter along with other bite-sized desserts like mini cupcakes, macarons, or fruit tarts. This creates an inviting dessert display for parties or special occasions.

    Lemon Tartlets cut. Close up.
    Photo credit: Lavender & Macarons

    Recipe Variation Ideas for Lemon Curd Tartlets

    Mixed berry tartlets: Instead of solely using lemon curd, create a mixed berry filling by combining fresh berries (such as strawberries, blueberries, and raspberries) with a bit of sugar and a splash of lemon juice. Fill the tartlet shells with the mixed berry filling and proceed with the recipe as usual.

    Raspberry-lemon tartlets: Add a raspberry twist to the lemon curd by incorporating some fresh or frozen raspberries into the curd mixture. Blend the raspberries with the lemon juice and zest before combining them with the other ingredients. This will create a delightful raspberry-lemon fusion.

    Toasted coconut topping: After baking the tartlet shells, sprinkle them with a generous amount of toasted shredded coconut before adding the lemon curd. The toasty flavor and texture of the coconut will complement the tangy lemon curd beautifully.

    Large fruit tart: Instead of making individual tartlets, you can make a larger tart using the same ingredients. Roll out the dough to fit a tart pan, bake it, and then fill it with the lemon curd. Top it with an assortment of fresh fruits like berries, sliced peaches, or kiwi for a colorful and vibrant presentation.

    Four vegan lemon tartlets on a white cake stand

    Frequently Asked Questions

    Can I Use the Same Curd Recipe and Just Use Different Fruit?

    Absolutely. You can fill these vegan tartlets with orange curd, mango, or pineapple. If you use any fruit that is a different color than lemons, you can either omit the yellow food coloring or replace it with a food coloring of an appropriate color.

    Why My Pastry Dough Crumbly?

    Pastry dough becomes crumbly when it is too dry. If this happens, sprinkle about a teaspoon of cold water on your dough, knead, and then reassess the texture.

    If it's still crumbly, you can add some water. Pay attention not to overdo it, as the dough might become sticky and you'll have to add more flour.

    Why My Pastry Dough is Sticky?

    If your dough is sticky, you probably added too much water. My solution would be to sprinkle your rolling pin as well as the working surface with some flour. The dough will absorb the flour and should no longer be sticky.

    Can I Prepare These Vegan Lemon Tartlets Ahead of Time?

    You can make the tartlet shells 2 days ahead of time. The lemon curd filling can't be made in advance.

    Can I Omit the Meringue Topping?

    You can omit the meringue. These vegan lemon tartlets will still be very delicious. However, there is one thing to keep in mind. Since the lemon curd filling contains lemon zest, the tartlet filling can be grainy.

    One way around it is to skip adding the lemon zest into the curd. That way, the curd will be much have a smooth texture and will look good even without meringue on top.

    Why My Lemon Curd is Lumpy?

    This can happen when you add agar/cornstarch into a heated milk and don't whisk the mixture fast enough. The solution would be to use an immersion blender to whisk the lemon curd and make it smooth.

    Can I Make the Lemon Curd Without Food Coloring?

    Yes, the yellow food coloring is optional and can be omitted. The lemon curd will still have a vibrant yellow color from the lemon juice and zest. The food coloring is primarily used for aesthetic purposes.

    Can I Substitute the Almond Milk With Another Type of Milk?

    Yes, you can use other non-dairy milk alternatives such as soy milk or oat milk instead of almond milk. However, note that it may slightly alter the flavor and texture of the lemon curd.

    How to Store Leftover Lemon Curd Tartlets

    You can store these vegan lemon tartlets in the refrigerator in airtight containers for up to 3 days. I don't recommend freezing them since the crust will get soggy as it thaws.

    Similar Recipes

    • Creamy vegan panna cotta in a glass topped with raspberry jam.
      Easy Vegan Raspberry Panna Cotta Without Gelatin
    • 2 brownie bars on a parchment paper
      No-Bake Vegan Marshmallow Brownies
    • Coconut Lime Posset
      The Best Posset Recipe (Super Easy + Vegan Dessert!)
    • 3 ingredient dairy-free chocolate mousse in a clear glass with a spoon it it.
      3-Ingredient Vegan Aquafaba Chocolate Mousse (No Tofu)

    If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

    Recipe

    Two vegan lemon tartlets topped with aquafaba meringue

    Vegan Lemon Tartlets

    If you love lemon desserts, then these Lemon Curd Tartlets are absolutely perfect for you! They feature a delicious creamy, lemon curd filling and buttery shortcrust pastry tarts that have the most delicious flavor. What's best is that they're also incredible easy to make and are also vegan!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Chilling time: 1 hour hour
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 5 tartlets
    Calories: 479kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    For the dough

    • 1 ⅓ c flour
    • 2 teaspoon Maple syrup
    • 1 stick (½ c) vegan butter chilled
    • 4-5 tablespoon ice cold water

    For the lemon curd

    • ¾ c almond milk
    • ½ c coconut cream solid part from the can of coconut milk
    • 5 tbsp Maple syrup
    • 2 lemons juiced
    • 2 tablespoon lemon zest
    • 2 tablespoon cornstarch
    • ½ teaspoon agar powder
    • ½ teaspoon yellow food coloring optional

    For the meringue

    • 3 tablespoon aquafaba liquid from the can of chickpeas
    • 7 tablespoon organic powdered sugar
    • 1 teaspoon lemon juice

    Instructions

    To make the dough for the vegan tartlets

    • In a bowl of food processor add flour, Maple syrup and vegan butter. Pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add 4 tablespoon of water and process for 5-7 seconds until the dough starts to pull away from the walls.
      If after 7 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.
    • Gather the dough into a ball, then flatten into a disk. Cover the dough with a plastic wrap and refrigerate for 30 minutes.
    • Remove the dough from the fridge and discard the plastic wrap. Lightly sprinkle your working surface with some flour and roll out the dough to ¼ inch thick. Using a 6-inch cookie cutter cut out the dough circles.
    • Place the circles of dough into 5 tartlet molds. Press excess toward the outside edge. Use your fingers to press the pastry dough in the flutes and create an even edge all around. Prick a crust with a fork. Place the tartlet shells in a freezer for 30 minutes.
    • Preheat the oven to 350 F. Remove tartlet shells from the freezer and bake for 30 minutes until the edges are golden brown.

    To make the lemon curd

    • In a medium pot combine almond milk, coconut cream and Maple syrup. Bring to a gentle simmer stirring occasionally.
      In a small bowl whisk lemon juice, zest, cornstarch, agar powder and yellow food coloring.
    • Add the mixture of lemon juice and agar to a pot with almond milk and continue to whisk until the sauce thickens and no lumps remain. As soon as the sauce starts to bubble, remove the pot from the heat.
    • Divide the lemon sauce among the vegan tartlet shells and leave on the counter to set for about 1 hour. Then transfer to the fridge to cool for 2-3 hours.

    To make the aquafaba meringue

    • Using a hand mixer, beat aquafaba and powdered sugar until soft peaks, 3 to 5 minutes. Add lemon juice and continue beating for 1 minute.
    • Fill a piping bag fitted with an open star pastry tip (#32) with a meringue and pipe small stars on each vegan tartlet. You can either fill out the whole area of a tartlet or pipe just in few spots.
    • Using a kitchen blow torch, lightly caramelize the meringue tops. The vegan lemon tartlets are ready to be served.

    Notes

    Chill everything in fridge: Before you start making a shortcrust dough for the vegan tartlets, I recommend placing all ingredients as well as a bowl of a food processor in a fridge for 30 minutes. The colder it is, the easier it will be to make a crust.
    Don't overwork pastry dough: When you work with the pastry dough, keep it simple. Kneading and rolling the shortcrust pastry for too long will result in a tough crust.
    Don't skip freezing tartlets: Don't skip freezing the vegan tartlet shells before baking. This will reduce the possibility of dough shrinkage during the baking process.
    Use fresh lemon juice: Don't use bottled lemon juice to make a curd. Always use fresh lemons.
    Make curd properly: Don't stop whisking the curd until it's off the heat. Otherwise, it will result in a lumpy texture.
    Using other fruits: You can fill these vegan tartlets with orange curd, mango, or pineapple. If you use any fruit that is different from lemons, you can either omit the yellow food coloring or replace it with an appropriate food coloring.
    Pastry dough crumbly? Pastry dough becomes crumbly when it is too dry. If this happens, sprinkle about a teaspoon of cold water on your dough, knead, and then reassess the texture.
    If it's still crumbly, you can add some water. Don't overdo it, as the dough might become sticky, and you'll have to add more flour.
    Pastry dough is sticky: You probably added too much water. My solution would be to sprinkle your rolling pin and the working surface with some flour. The dough will absorb the flour and should no longer be sticky.
    Making tartlets ahead of time: You can make the tartlet shells 2 days ahead of time. The lemon curd filling can't be made in advance.
    Storage: These vegan lemon tartlets can be stored in the refrigerator in airtight containers for up to 3 days. I don't recommend freezing them, though, as the crust will get soggy as they thaw.

    Nutrition

    Serving: 1tartlet | Calories: 479kcal | Carbohydrates: 59.8g | Protein: 5.4g | Fat: 24.5g | Saturated Fat: 11g | Sodium: 221mg | Potassium: 217mg | Fiber: 1.8g | Sugar: 28g | Calcium: 36mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

    More Best Vegan Dessert Recipes

    • Three vegan lemon bars with two blueberries on top on a parchment paper.
      Vegan Lemon Bars
    • Eggless Moroccan Semolina Cookies on wire rack
      Moroccan Cookies (Lemon Ghriba)
    • Baked apple with raisins, honey and walnuts on a white plate.
      Healthy Baked Apples
    • Chocolate drizzled cruffins
      Easy Cruffin Recipe (Vegan Croissant Muffins)
    254 shares
    • Facebook4
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. Easyfoodsmith says

      May 26, 2021 at 8:30 am

      The tartlets sound amazing and scream of summer!

      Reply
    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The photo of Iryna Bychkiv, the writer and owner of a culinary website - Lavender & Macarons.

    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

    New Recipes👇

    • Plant-based lentil tacos on a wooden board.
      Vegan Lentil Tacos
    • Pineapple coleslaw in a white bowl.
      Pineapple Coleslaw Recipe
    • Slow cooker pulled pork tacos with cotija cheese.
      Slow Cooker Pulled Pork Tacos
    • Close up of chicken thighs on a white plate.
      Lemon Pepper Chicken Thighs

    Footer



    Home

    About

    Contact

    Privacy Policy

    Disclaimer

    Terms of Use

    Copyright © 2024 Lavender & Macarons LLC | Healthy, Clean Recipes

    Stock images by Depositphotos

    254 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.