Mini Vegan Lemon Tarts
I still remember the first time I made these tiny sunny tarts for a picnic with friends. It was April, the sky was an impossible blue, and I wanted something light and bright that everyone could enjoy—even my vegan aunt who is famously picky. The smell of lemon and coconut drifting from the picnic blanket…
I still remember the first time I made these tiny sunny tarts for a picnic with friends. It was April, the sky was an impossible blue, and I wanted something light and bright that everyone could enjoy—even my vegan aunt who is famously picky. The smell of lemon and coconut drifting from the picnic blanket felt like a small celebration, and by the end of the afternoon the little tart pans were practically licked clean. If you like tangy, citrusy desserts you might also enjoy lemon and blueberry cheesecake tarts, which share that same fresh brightness but in a creamier form.
The Ingredient List I Keep on Hand
I love how simple this recipe is. For the crust I usually reach for 1 1/2 cups all-purpose flour, 1/2 cup coconut oil or vegan butter, melted, 1/4 cup powdered sugar, and 1/4 teaspoon salt. The filling is just as straightforward: 1 cup lemon juice, 1 cup coconut milk, 1/2 cup maple syrup, 2 tablespoons cornstarch, and 1 tablespoon lemon zest. For decoration I keep a can of whipped coconut cream in the fridge so I can top them when needed. I say this conversationally because part of what makes these so approachable is that none of the components feels fussy—just pantry-friendly ingredients that come together into something a little special. If you ever want to play with flavors, I sometimes reach for lavender or brown butter notes in other desserts, like these mini lemon cakes with lavender glaze, but for these tarts the clean lemon flavor is the point.
From Dough to Zest: How I Make Them
There is a rhythm to this recipe that I adore. I always start in the kitchen by making sure the oven is ready because timing matters for that crisp, slightly crumbly shell. Preheat the oven to 350°F (175°C). While it warms, I put the flour, melted coconut oil, powdered sugar, and salt into a bowl and mix them until a dough forms. This part is tactile and relaxing; the dough should hold together without being greasy. I press the dough into mini tart pans and bake for 10-12 minutes until lightly golden, watching the edges for that gentle color change that tells you the crust is baked through but still tender.
While the shells chill, I make the filling on the stove. In a saucepan I whisk together lemon juice, coconut milk, maple syrup, cornstarch, and lemon zest. The cornstarch is the unsung hero here; it gives the curd structure without eggs. I cook over medium heat, stirring constantly until the mixture thickens. There is a moment when it transforms from thin and translucent into a glossy, velvety curd—listen for the gentle bubbling and you will know it is close. I remove it from the heat and let the aroma of lemon and coconut calm down to warm steam, then pour the lemon curd into the baked tart shells and let them cool in the refrigerator for at least 2 hours. This chilling is important because it sets the filling so you get that clean cut when you bite into one. Before serving, top with whipped coconut cream and additional lemon zest if desired for that final cloud of sweetness.
Little Tricks I Use
Over the years I developed a handful of small tricks that make a consistent tart. First, when pressing the dough into the pans I press firmly at the base and use the back of a spoon to create a slight ridge; it helps the shell hold its shape as it bakes. Second, if you find your coconut milk separates or seems watery, give the can a good whisk before measuring—smooth texture matters in the curd. Third, don’t skip zesting the lemon; the peel contains essential oils that lift the entire flavor profile, and I almost always zest a little extra to sprinkle on top. If you are curious about alternate textures or deeper caramel notes, you might like the contrast in mini brown butter lemon cakes, which use browned butter for nuttiness rather than coconut.
A practical tip I learned the hard way: when you stir the curd on the stove, use a silicone spatula or wooden spoon and scrape the bottom continuously. I once got distracted and ended up with tiny scorched bits that I had to strain out. Straining is a good fallback if something goes slightly wrong; it makes the curd perfectly smooth again.
How to Know When It’s Really Right (and What to Serve With)
The ideal bite combines a crisp, pale-golden shell with a creamy, tangy curd that isn’t runny. When the filling is properly set after chilling, it should wobble slightly if you jiggle the tart pan but hold its shape when sliced. The aroma should be bright and lemony, not cloyingly sweet. I like pairing these with a pot of strong Earl Grey or a floral tea; the bergamot in the tea sings with the lemon. For a more indulgent pairing, a sparkling wine or a light prosecco complements the acidity and lifts the palate between bites.
If you plan to bring these to a gathering, they travel well in a shallow box lined with parchment. I usually keep the whipped coconut cream separate until arrival so the presentation stays fresh.
A Few Ways to Make Them Your Own
Variations are the fun part. You could fold a little poppy seed into the crust for texture and a rustic look. For deeper richness, swap half the coconut milk for almond milk or a coconut cream concentrate; it makes the curd more velvety. If you want less sweetness, cut the maple syrup by a quarter and taste as you go; the lemon will still shine. Another tweak is adding a teaspoon of turmeric for color without flavor change, which makes the curd a more vibrant yellow in photographs.
As for leftovers, I find these keep well in an airtight container in the refrigerator for up to three days. If you want to make them ahead, bake the shells and prepare the curd the day before, assemble and chill overnight, then top with whipped coconut cream just before serving. Freezing is possible for the shells alone; thaw and then fill with freshly made curd for the best texture.
Conclusion
If you want a focused vegan version of a classic lemon tart that’s easy to make and full of bright flavor, these Mini Vegan Lemon Tarts are my go-to. They are small enough to feel celebratory and simple enough to make any weeknight feel special. For another take on vegan lemon tarts with a slightly different approach, I often look to recipes like Vegan Lemon Tarts – The Cheeky Chickpea for inspiration and comparison.
Mini Vegan Lemon Tarts
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, melted coconut oil, powdered sugar, and salt until a dough forms.
- Press the dough into mini tart pans and bake for 10-12 minutes until lightly golden.
- In a saucepan, whisk together the lemon juice, coconut milk, maple syrup, cornstarch, and lemon zest.
- Cook over medium heat, stirring constantly until the mixture thickens.
- Remove the mixture from heat and let it cool slightly before pouring into baked tart shells.
- Chill in the refrigerator for at least 2 hours to set.
- Top the tarts with whipped coconut cream and additional lemon zest before serving.
