Vegan Lemon Curd Tart with Coconut Crust


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Vegan Lemon Curd Tart with Coconut Crust


  • Coconut Crust
  • 1/2 cup shredded coconut
  • 1/3 cup plus 2 tablespoons all purpose flour
  • 5 tablespoons cold coconut oil
  • 1/4 cup powdered sugar .

For the filling:

  • 1 cup lemon juice
  • 1 cup raw cane sugar
  • 1/2 cup cornstarch
  • Pinch of salt
  • 1/2 tsp of turmeric
  • 2 tbsp coconut oil
  • 1/4 cup coconut cream
  • 2 tsp agar-agar


For the crust:

  1. Preheat over to 350F. Grease a 9-inch tart tin with a removable bottom. In a food processor, mix coconut, flour, coconut oil, powdered sugar and salt until dough just becomes to form a ball.
  2. Firmly press the mixture into the bottom and sides of the tart tin. Bake for 20 minutes. Let cool completely on a wire rack.

For the filling:

  1. In a saucepan, combine the lemon juice, sugar, cornstarch, oil and salt. Cook on a medium-high heat, with constant stirring, until thickened.
  2. Add coconut cream, agar-agar, turmeric if using and mix until completely dissolved.
  3. Pour lemon mixture to a cooled tart shell and place in the fridge at least 4 hrs to set.




    • Apologies for that! It’s been updated. You can find the steps you’re looking for under “Instructions – For the filling”.

  1. Hi again, I thought I posted another response asking where you use the coconut oil in the filling. Do you whip it with the coconut cream to make the meringue looking swirls on top in the picture? I didn’t put the coconut cream in the filling as you advised as I’d already put the filling in the base when you responded. I did serve with vanilla coconut yoghurt and it was delicious!!


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