Lemon desserts are one of my favourites! (along with chocolate of course). My Lemon Curd Tart is vegan, gluten-free if you can have oats or use gluten-free oats and simple to put together.

I first posted this recipe on my Instagram, and it has become one of my most popular posts and most made recipe! I topped mine with strawberries that go perfect with the lemon and adds a pop of colour too.

Here are some more of my tart recipes, if you’d like to check them out: Matcha Cream Tarts with Chocolate Crust, No-Bake Chocolate Tarts and Vegan Custard Tarts. Or if you’re looking for another lemon dessert, I have a recipe for Lemons Bars too!

If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).


  • 1 1/2 cups rolled oats 
  • 1 1/2 cups almond meal 
  • 2 tbsp coconut sugar 
  • 1/8 tsp salt 
  • 1/4 cup vegan butter (I like nuttelex)


  • 1 cup lemon juice (about 4 lemons) 
  • 4 tbsp cornflour* 
  • 1/2 cup rice malt syrup (make sure it’s labeled gluten free if needed)
  • 4 tbsp unrefined coconut oil 
  • zest of 2 lemons
  • 2 cups full fat canned coconut milk


  1. Preheat oven to 180C and lightly butter a 25cm round tart pan.
  2. Add your oats to a high speed blender or food processor, and mix until it forms a flour.
  3. Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
  4. Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
  5. Press the dough into a tart pan. Using a fork, prick the base several times. Bake for 12-14 minutes. It should still be lightly coloured. Let cool.


  1. Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth.
  2. Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest to the pot. Stir frequently, making sure to scrape the bottom so it doesn’t stick. Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency.
  3. Let cool slightly before pouring into the tart shell. Set for at least 3 hours in the fridge. Leave overnight for a firmer texture as above.