Lemon Tart

Lemon Tart
This delicous, tangy Lemon Tart pairs perfectly with afternoon tea.
Time: 3 hours
Makes: 1 large tart


2 cups of cake flour 
2/3 cup of brown sugar 
Pinch of salt 
2/3 cup melted vegan butter/coconut oil 
1/8 cup of cold water 
Lemon filling: 
1 tin coconut milk 
1/2 cup brown sugar 
1/4 cup lemon juice 
2 heaped tablespoon of corn flour 


  1. Preheat your oven to 180 °C and spray your pie tin or dish.
  2. In your mixing bowl, add in all of your dry ingredients and mix.
  3. Add in the wet ingredients and combine until you have a dough.
  4. Place the dough into your dish and spread out evenly using your hands.
  5. Place in the oven to bake for 15-18 minutes.
  6. Remove from oven and allow to cool, while you start with the lemon filling.
  7. Place a sauce pan on the stove at medium to high heat and place 2/3 of the coconut milk in pan along with the sugar and lemon juice. Bring to boil.
  8. Mix the remaining coconut milk and corn flour together. 
  9. Turn the heat down on the stove and mix in the corn flour mix and stir until the mixture thickens.
  10. Pour your lemon coconut mixture into your pie dish and allow to cool on the counter before transferring to the fridge to set for 2 hours. 
  11. Decorate with some lemon slices and enjoy!

Freshly Baked Lemon Tart

Lemon Tart Slice

Plated Lemon Tart

*Recipe and photos by Michaela Leach @health_alignment