Deconstructed Lemon Tart

This is one of my first ever veganized desserts! It is my dad’s favorite dessert of all time, so I just had to create a vegan version.

vegan lemon tart

Since my parents bought me a KitchenAid for my 13th birthday, it was clear to all that I was made for the kitchen. Ever since then, I was expected to make the dessert for every Shabbat dinner or family event.

crumbles' ingredients

In our family, everyone has a favorite dessert. My dad loves lemon tarts. But what he really cares about in a dessert is the crumble and whipped cream. If you ask him, if there are no crumbles or no whipped cream, it’s not a dessert!


Over the years I tested tons of lemon tart recipes, but it was only in 2010 that I first came across a great recipe for a layered lemon dessert called “Limon-Shelly”. This recipe inspired me to create a deconstructed lemon tart, which is perfect if you don’t have enough time to refrigerate the tart.

lemon tart dessert with crumbles
wooden spoon with lemon curd

My dad was over the roof! Not only did he get to eat his all times favorite dessert, he could add as much whipped cream as he wanted.

lemon tart dessert flat shoot
lemon zest
candied lemon zest

When I decided to only use plant-based products in my desserts, I knew I had to create (once again) the perfect lemon tart for my dad. After many attempts, I finally came up with this easy version, which includes great crumbles and fluffy whipped cream!

lemon tart dessert

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Think Ahead
2-3 hours
Cook Time
1 hour



  • 1 cup rolled oats
  • 1 cup almonds
  • 0.25 cup pecans
  • 1.5 tbsp coconut sugar
  • 3 tbsp coconut oil (not melted)

lemon curd

  • 0.5 cup fresh lemon juice (optional // mix lime and lemon juice for extra flavor)
  • 2 tbsp corn starch
  • 4.5 tbsp maple syrup
  • 1 lemon zest
  • 2 tbsp coconut oil
  • 1 cup coconut cream

whipped cream

  • 6.75 fl oz very cold coconut cream (I use Aroy-D pure coconut cream)
  • 2 tbsp powdered sugar (optional)
  • 0.25 tsp vanilla paste (optional)

optional // candied lemon zest

  • 1 lemon
  • 0.25 cup sugar
  • 1.75 fl oz water



  1. Preheat the oven to 180c and line a tray with baking paper.
  2. Place the oats, almonds, pecans and coconut sugar in a food processor and pulse for 1-2 minutes.
  3. Add the coconut oil and pulse until crumbles are created. If needed add 1 tbs of cold water and pulse some more.
  4. Spread out on the lined tray and bake for approximately 12 minutes until golden.
  5. Remove and set aside to cool.
  6. Once cooled break into small crumbly chunks.

lemon curd:

  1. Mix the lemon juice and corn starch in a small pot until the starch completely dissolves.
  2. Add the maple syrup and lemon zest and bring to boil over medium heat.
  3. Reduce to low-medium heat, add the coconut cream and cook until thickened (about 10 minutes), stirring constantly. Use a wooden spoon to test if the curd is thickened enough (see picture above).
  4. Remove from the heat and set aside to cool.
  5. In the meanwhile, place about 1 tbs of crumble in each of the 5-6 glasses or serving bowls.
  6. Once the lemon card had a chance to chill, divide it evenly and carefully between the glasses, using a small ladle.
  7. Move to the fridge to allow the lemon curd to cool and settle.

whipped cream:

  1. Chill a mixing bowl in the freezer for 5-10 minutes (especially recommended for warm days).
  2. Pour the coconut cream to the frozen bowl and beat for about 2 minutes until creamy.
  3. Add the powdered sugar and vanilla (both optional) and mix until creamy and smooth. Taste and adjust the sweetness if needed.

Note: The usual recipes for coconut whipped cream call for the separation of liquid and cream, and usually done using canned coconut cream. Since I like to use the Aroy-D boxed coconut cream which is 100% cream, I find this step unnecessary. Plus, I like that my whipped cream is more airy than thick. Still, if you would like to ensure a more set whipped cream you might want to consider separating the liquid. To do so:

(a) Simply make sure you don’t shake the box/can you’re using.

(b) Scoop the creamy part into the mixing bowl, add the powdered sugar and beat for 30 seconds - 1 minute until a thick cream is created.

(c) Pour the liquid into a separate cup (keep it in the fridge or freezer to use for smoothies or curry dishes).

optional // candied lemon zest

  1. Use a vegetable peeler or a dedicated channel knife/lemon zest tool, to peel the zest from the lemon. Try to keep the pieces as long as possible and avoid the white pith. If using a regular vegetable peeler, cut into a fine julienne.
  2. Add the zest to a small pot and cover with water. Bring to boil and drain. Taste and if needed repeat this process one to two more times to remove the bitterness.
  3. Bring the sugar and water to a boil in the same pot or in a small saucepan, over medium heat, until the sugar is dissolved. Add the lemon zest and reduce the heat to a low simmer for 7-10 minutes.
  4. Drain and let the zest cooldown. (I recommend keeping the leftover flavored sugar syrup in an airtight container/bottle in the fridge to use in other desserts/cocktails).


Top each of the chilled desserts with a spoon of whipped cream, top with the crumble and the candied lemon zest.