A Vegan, Gluten-Free Lemon Tart With a Silky, Citrusy Filling

A recipe for a dairy-free lemon tart, excerpted from The Two Spoons Cookbook, a collection of French-inspired vegan recipes, by Hannah Sunderani

This luscious lemon tart is a show-stopping dessert that is perfect to serve for celebrations. Made with a silky lemon curd filling that is bright, citrusy, creamy, and sweet, this tart melts in your mouth, yet is firm enough to hold its shape when sliced. The crust pairs perfectly with its oat, almond, and walnut base. It is lightly baked until golden for a nutty flavour and crispy texture.

Lemon tart was served at our wedding in the Dordogne region of France. Even though all the food was a smashing success, it’s the lemon tart that my mum always raves about. I created this recipe in tribute to that tart, so that I can serve it to my mum for years to come.

Lemon Tart

1 cup raw cashews



  • 1 cup (133 g) gluten-free old-fashioned rolled oats
  • ½ cup (60 g) raw walnuts
  • ½ cup (50 g) almond flour
  • ¼ cup (50 g) coconut oil, melted 2 tablespoons pure maple syrup
  • ¼ teaspoon fine sea salt

Lemon filling

  • 1 can (14 ounces/400 mL) full-fat coconut milk
  • Zest of 1 lemon
  • ½ cup lemon juice
  • ¼ cup pure maple syrup
  • ⅛ to ¼ teaspoon ground turmeric, for colouring
  • Pinch of fine sea salt 1 teaspoon agar

Garnishes (optional )

  • 1 lemon, thinly sliced
  • ¼ cup fresh raspberries
  • 1 tablespoon unsweetened coconut flakes


  1. Place the cashews in a small bowl and cover with boiling water. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water to cover for at least 6 hours or overnight, then drain.)
  2. Make the Pastry Crust: Preheat the oven to 350°F (180°C).
  3. In a food processor, pulse the oats until they reach a flour-like consistency. Transfer the oat flour to a small bowl.
  4. Add the walnuts to the food processor and pulse into a fine meal. Add the oat flour, almond flour, coconut oil, maple syrup, and salt. Pulse until well combined, 15 to 30 seconds.
  5. Transfer the dough to a 9-inch round tart pan with removable bottom and press it evenly into the bottom and up the sides. Using a fork, poke 10 to 12 holes in the base of the dough. (This will stop the base from lifting as it cooks. There’s no need to use pie weights with this crust.) Place on a baking sheet and blind-bake until golden brown, about 10 minutes. Let the crust cool on a wire rack for at least 20 minutes.


Excerpted from The Two Spoons Cookbook, by Hannah Sunderani © 2022, Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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