This lemon tart is the perfect no-bake dessert. Prep time is just around 15 minutes total but you’ll need a good 8 hours (or overnight) to let it set in the freezer. I make it the night before I want to serve it, but it will keep covered in your freezer for 3 days (up to a week, but it’s best within 3 days). Wait to garnish until you serve it. If you love it, please leave a star rating in the comments to help other readers in our community.
For the crust:
- 2 cups total raw nuts (I like: 1 cup almonds, 1/2 cup walnuts, 1/2 cup brazil nuts)
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil
- 6 Medjool dates, soaked in hot water for 15 minutes, then pitted & stemmed
For the filling:
- 2 (14-ounce) cans full-fat coconut milk – cream only (water poured off), OR 1 (14-ounce) can coconut cream
- 1 teaspoon vanilla extract
- juice of 2 lemons (about 4–5 tablespoons)
- 1 tablespoon lemon zest (zest lemons before you juice them)
- 1/2 cup raw honey (more or less to taste)
- Optional: 1/4 – 1/2 teaspoon freshly grated ginger (I love it, but leave out if you don’t)
- 1/8 teaspoon sea salt
For the garnish (optional):
- 1/2 cup fresh strawberries, handful of fresh mint, and a sprinkle of lemon zest
- Make the crust first so it can chill in the refrigerator for one hour before you pour the filling into it.
- To make the crust, pulse all of the crust ingredients in a food processor for about 60 seconds until a uniform crust mixture forms. It should be well blended with the nuts finely chopped but not turned into nut butter. Lightly grease the bottom of the pan with coconut oil on a paper towel. Press the crust mixture into the bottom of the pan using your fingers. Chill in the freezer one hour to firm up before pouring in the filling.
- While the crust chills, make the filling. Combine all of the filling ingredients in a blender or food processor and blend until smooth. Taste the filling and adjust ingredients and sweetness as needed.
- Pour the filling into the chilled crust and carefully transfer to a flat surface in the freezer. Cover with plastic wrap, being careful that the plastic doesn’t touch the tart (you can freeze it for a few hours before covering if that’s easier.) Freeze at least 8 hours (will keep in the freezer up to one week covered, but it’s best within 3 days).
- Before serving, transfer the frozen tart to the refrigerator for two hours, or 30 minutes at room temperature so it can slightly soften. Garnish with strawberries, fresh mint and lemon zest (or garnish of your choice) before serving. The garnish does not freeze well, so garnish the day you plan to serve it. Tip: run a knife under hot water and dry it before cutting for a smooth cut.
- I like to use whatever nuts I have on hand to make the crust; sometimes it’s all walnuts, sometimes all almonds, etc. Generally, half walnuts and half almonds make a great crust. If I have them, I like to throw in some Brazil nuts for the extra selenium
- The coconut oil is key to the crust as it solidifies when frozen. Other oils won’t work.
- For a nut-free crust alternative, see Elizabeth’s Raw Vegan Mango Pie recipe here that uses tart green apples and coconut flakes instead: https://www.elizabethrider.com/raw-vegan-mango-pie-recipe/