This Gluten Free Lemon Tart recipe has a press-in shortbread crust and an easy vegan lemon filling. This delicious dessert is sure to be a crowd-pleaser! Dairy-free, egg-free, and vegan.
Lemon lovers, I've got just the dessert for you. A healthy lemon tart recipe with a press-in almond flour crust that can be made ahead of time.
Perfect for any occasion, you don't even have to tell your guests it's gluten-free and vegan. Serve this lemon dessert with dairy-free whipped cream or a scoop of vanilla ice cream!
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Why you'll love this recipe
- Simple ingredients
- Great for special occasions
- Vegan and gluten-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond and oat flours - A combination of almond flour and gluten-free oat flour create our press-in tart crust recipe. I like using Bob's Red Mill brand for both.
Organic cane sugar - A little bit is used for the sweet tart crust and the lemon filling.
Lemons - We are using whole fresh lemons here. Both lemon zest and fresh lemon juice for lots of tangy lemon flavor. You can use regular lemons, or for a sweeter, less tart filling, you can use Meyer lemons.
Maple syrup - A perfect and unrefined sweetener for the tangy-sweet lemon layer. Honey can be substituted (if not vegan) or agave nectar.
Coconut oil - Combined with coconut cream, this helps us achieve a "lemon curd filling."
Coconut cream - This rich ingredient can be store-bought or by chilling a can of full-fat coconut milk overnight.
Arrowroot starch - Also known as arrowroot starch, this helps thicken the filling. Corn starch can be substituted.
Raw cashews - Once soaked and combined with the other ingredients, cashews create a creamy tart filling. (Just like in these gluten-free lemon bars!)
Vanilla extract - I recommend a pure vanilla extract when possible for the best flavor.
Tessa's Tip: A touch of ground turmeric gives our vegan lemon curd a more vivid yellow color.
How to make a gluten-free lemon tart
Before you start: Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom with gf cooking spray or olive oil.
Step 1: Combine almond flour, oat flour, cane sugar, salt, and cane sugar in a medium bowl. Add olive oil and water. The dough should stay together when squeezed with your hands.
Step 2: Transfer the crust dough to the prepared tart tin. Bake for 15 minutes and then allow to cool.
Step 3: Drain cashews and add remaining filling ingredients. Blend until smooth. Pour filling into the parbaked crust. Bake for 16-18 minutes. The crust should be golden brown.
Step 4: Allow to cool on a wire rack then chill gluten-free lemon tart in the refrigerator for 2-3 hours or overnight. When ready to serve dust with powdered sugar and decorate with lemon slices.
How to store
Store in the refrigerator wrapped in plastic wrap or aluminum foil, or in an airtight container for 3-4 days.
FAQs
Yes! You can make the whole tart a day ahead of time or prepare the crust ahead of time.
More gluten-free lemon desserts
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten Free Lemon Tart
Ingredients
Tart Crust
- 1 ½ cups almond flour
- ½ cup + 1 tablespoon gluten-free oat flour
- ¼ teaspoon salt
- 2 tablespoons organic cane sugar
- ⅓ cup olive oil
- 2 tablespoons water
Lemon Filling
- 1 cup raw cashews
- ½ cup lemon juice about 3 medium lemons
- zest of 3 lemons
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup coconut cream*
- pinch or two of ground turmeric, for color
- 3 tablespoons maple syrup
- 3 tablespoon organic cane sugar
- 2 tablespoons arrowroot starch or cornstarch
- organic powdered sugar for dusting, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom with cooking spray or olive oil.
- Place cashews in a high powered blender and cover with hot water. Set aside while you prepare the crust or for at least 5 minutes.
Tart Crust
- Whisk almond flour, oat flour, salt, and cane sugar in a medium bowl. Add olive oil and water and stir until a dough forms. The dough should stay together when squeezed with your hands. If it does not, add one teaspoon of water at a time until it does.
- Transfer the crust dough to the prepared tart pan. Bake for 15 minutes and then allow to cool.
Lemon Filling
- Drain cashews and place back into blender. Add remaining filling ingredients to blender. Blend until smooth. Pour filling into parbaked crust. Smooth with spatula. Bake for 16-20 minutes. The edges of the crust should start to turn golden and the middle should be set.
- Allow the tart to cool on a wire rack. Then, chill it in the refrigerator for 2-3 hours or overnight. When ready to serve, remove from tart pan and dust with powdered sugar.
Notes
Make sure the melted coconut oil has cooled and the maple syrup is at room temperature, otherwise the combination of hot and cold will cause the mixture to seize. To store: Store in the refrigerator wrapped in plastic wrap or aluminum foil, or in an airtight container for 3-4 days.
Kristen @ The Endless Meal
I love the lemon/thyme combo. It looks and sounds incredible!
Tessa
Thanks so much, Kristen!!
Alissa
Love me some lemon curd. I really like the savory addition of thyme too!
Tessa
Thanks, A! I'm pretty smitten with this combo. :)
jaime // the briny
I have a strange obsession with lemon curd despite never having tasted it. I just really like the idea of it and I imagine it tastes amazing.
these tartlets are so lovely! I like the simple combination of flavors you employed here: subtly sweet almond flour in the crust, beautiful rich lemon, and sharply fragrant thyme. you're making me wish I had tart pans (or muffin tins). do you think this would bake up decently in a standard pie dish?
Tessa
Hahaha, that is awesome and understandable. Lemon curd is pretty great!
Thank you! I do think the crust would bake up okay in a standard pie dish. If you press the dough about halfway up the sides, it should work and fill like a big tart!