Vegan Lemon Tart

This fresh and mouth-watering recipe is a family favorite.  

  • 1 cup sweetened coconut 
  • 1 cup all-purpose flour
  • 3-4 tablespoons vegan butter 
  • 3 tablespoons sugar
  • 1 tablespoon agave nectar or honey
  • ½ teaspoon salt
  • Lemon Tart Filling (below)
  • Vegan whipped cream (optional)
  • Lemon wedge (optional) 

Preheat oven to 350°F (175°C).

Stir coconut, flour, butter, sugar, agave nectar and salt together. Press into lightly oiled tart pan with removable bottom. Bake for 20 minutes until golden brown. Remove from oven and let cool. Place tart pan onto baking sheet pan to catch any overflow. Assemble tart filling and pour into the tart pan. Cool at room temperature for 30 minutes. Place in the refrigerator for at least one hour and chill until firm. Serve chilled with a dab of vegan whipped cream or a slice of lemon in the center for decoration.

          Lemon Tart Filling

  •     12 21 1 (14 oz) can coconut milk 
  •     1 cup water 
  •     1 cup sugar 
  •     1 teaspoon salt 
  •     Sprinkle of turmeric (for color)
  •     3 tablespoons agar flakes 
  •     ½ cup lemon juice 
  •     2 tablespoons lemon zest 
  •     ¼ cup arrowroot or cornstarch 
  •     1 cup plain yogurt, soy or coconut milk    
  •     1 vanilla bean, split down the center, scoop out the seeds

In a saucepan over medium heat, combine milk, one cup of water, sugar, salt, turmeric and agar flakes. Stirring constantly, bring mixture to a boil. Lower heat and simmer until mixture is smooth and creamy, about 5-8 minutes. Add lemon juice and zest. Continue to stir and bring to a boil. Mix arrowroot with ½ cup of water and stir into saucepan and cook until mixture thickens, about 2 minutes. Remove from heat and stir in vanilla bean and yogurt. Stir until smooth and well mixed.


One half of a vanilla bean is equal to one teaspoon of vanilla extract. A few reasons to use a vanilla bean instead of vanilla extract are; first it will not add color to your light pudding and fillings. Second, the tiny seeds add a unique appearance. Third, most of the pastry chefs use vanilla beans only. Fourth, it has a lovely vanilla taste and smell.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.