Vegan Lemon Tart

Vegan Lemon Tart

I love tangy desserts. Recently I have been craving a lemon tart. There are a few dairy, egg and sugar free ones on internet, but none of them use amazake, which I thought would work very well. After hours of experimentation, I finally came up with this vegan lemon tart recipe.

In order to make the the tart egg free, we need something else to make it set. Here I have used a generous amount of agar, and it set very nicely. The sweetness and richness of the tart comes from amazake.

Serves 25cm diameter tart


Vegan Lemon Tart

40 minPrep Time

10 minCook Time

50 minTotal Time

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    The Base
  • 1 1/4 cup raw almonds
  • 1 1/4 cup pitted dates
  • 2 tbsp desiccated coconut
  • The Lemon Filling
  • 3 tbsp agar agar flakes
  • zest from 1 lemon
  • 1 cup almond or rice milk + 4 tbsp extra
  • 370g jar of amasake (japanese sweet rice cream)
  • tiny pinch of turmeric (optional: for colour, you shouldn’t be able to taste it)
  • 145 ml (more than 1/2 cup) freshly squeezed lemon juice (about 3 1/2 lemons)
  • 3 tbsp maple syrup
  • 1 tsp of white miso


    The base
  1. Pulse all the ingredients in a high speed blender or food processor until the mixture sticks together.
  2. Press mixture evenly into a 25 cm diameter spring form.
  3. Chill in the fridge while you make the filling.
  4. The filling
  5. Soak the agar flakes in 4 tbsp vegan milk whilst you do the rest.
  6. Zest and juice the lemons.
  7. Gently heat 1 cup of vegan milk, the amasake, lemon zest and turmeric in a smaller pan.
  8. Once heated through add the soaked agar agar.
  9. Once the mixture is boiling, reduce the heat & simmer for a few minutes.
  10. Finally remove from the heat and stir in the lemon juice (strained), maple sirup and white miso
  11. Allow the mixture to cool a little
  12. Pour into the base and let it cool
  13. Once cooled down enough, chill in the fridge for a few hours or overnight, so it sets solid
  14. Best consumed straight from the fridge, optionally garnished with raspberries, lemon zest, mint leaves, etc.



133 cal


4 g


23 g


3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


  • For 20cm diameter form use 2/3 of these amounts