Vegan Lemon Curd Tart with Coconut Crust




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


  1. Preheat over to 350F.
  2. Grease a 9-inch tart tin with a removable bottom.
  3. In a food processor, mix coconut, flour, coconut oil, powdered sugar and salt until dough just becomes to form a ball.
  4. Firmly press the mixture into the bottom and sides of the tart tin.
  5. Bake for 20 minutes. Let cool completely on a wire rack.
  6. In a saucepan, combine the lemon juice, sugar, cornstarch and salt.
  7. Cook on a medium-high heat, with constant stirring, until thickened.
  8. Add agar-agar and mix until completely dissolved.
  9. Pour lemon mixture to a cooled tart shell and place in the fridge at least 4 hrs to set.
  10. Enjoy!





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