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Lemon Curd Tartlets {Vegan, GF + Sugar free}

Filed in: sweet

I made this Vegan lemon curd tartlet 5 times to perfect the recipe! It’s so creamy, crunchy, sweet, & tart all at the same time!


I am not exaggerating (me exaggerate? Never!) when I say I made this tart 5 times.

I probably should have set myself a less difficult task for my first few weeks back but then I found this gorgeous lemon tree in Mum’s backyard. There was literally hundreds of these begging to be picked!

Lemon tree lemon | Anisa Sabet | The Macadames1

A lemon curd tart popped into mind and then of course I wouldn’t settle for anything less. Of course I had to add the complication of trying to make it vegan & sugar free.


It took 6 weeks and 5 attempts but I’ve finally got the perfect tartlet for you. It’s completely vegan, sugar free and is gluten free friendly. My lovely family were great guinea pigs, even though they are now a little sick of lemon curd. Although… I’ve had this last batch of left over lemon curd in the fridge for a few days now and it seems to be disappearing pretty quickly. It’s perfect for toast in the morning or just spoon it out of the jar like me.

My first attempt at the lemon curd sadly ended on the floor. Whoops!

My second was too thin & watery with a too crumbly base. By the third attempt I had perfected the base but experimented using agar agar powder in lieu of corn flour to thicken the lemon curd but it was still far too runny. The fourth time I tried agar agar powder + cornflour and the consistency was a touch too thick and also a bit too lemony. And that brings me to my final attempt which just used cornflour and had the perfect amount of lemon.

And now let me tell you about the base – it’s so sweet, soft & chewy – and it’s perfectly guilt free, made completely from oats, nuts & dates. A tip: try not to over process the nuts so there is a slight crunch in each bite.


The lemon curd filling is creamy and delightfully tart which marries well with the subtle kick of vanilla bean.



I had to stop myself from eating all of it straight out the jar.


I tossed up with topping the tart with whipped coconut cream to balance out the citrus tang of the lemon curd but decided not to as I loved the sweet/tart ratio.

You’ll love this recipe because you can make it ahead and pop it in the fridge to impress guests at a dinner party or even take it to work and be the envy of all your colleagues.


Don’t forget to hashtag #cookwiththemacadames when making our recipes. We’d love to hear how your went and get a peek at your kitchen table.

What you need:

  • Food processor
  • Small bowl
  • Medium saucepan
  • 2 tartlet tins

Ingredients (makes 2 tartlets):

For the lemon curd:

  • 300g silken tofu
  • 1/2 cup liquid sweetener (I tride this recipe with maple syrup but if you’re not vegan, honey would also work)
  • 1/4 cup coconut butter, melted
  • Juice of 4 lemons, use only 3 lemons if you don’t like your curd too tart.
  • Rind from 2 lemons
  • 1 tsp vanilla bean paste
  • Optional: few drops of yellow food colouring
  • 2 tablespoons of corn powder, 2 tablespoons of water

For greasing the tart tins: 

  • Coconut oil spray, or coconut oil
  • Desiccated coconut

For the base: 

  • 1/2 cup almonds
  • 1/2 cup gluten free oats or use normal oats if you are not intolerant.
  • 1/4 cup hazelnuts
  • 1 cup pitted dates
  • 3 tsp rice malt syrup
  • 2 tablespoons water
  • pinch of salt


1. For the lemon curd: Place all the lemon curd ingredients in a food processor and whiz until smooth.

2. Place the corn powder in the small bowl and mix through with the water until combined into a paste.

3. Put the tofu mixture into the saucepan and bring to the boil, turn down and mix through the corn powder paste. Add the yellow food colouring if you’re using it.

4. Simmer for a few minutes until the mixture has thickened. Pull off the heat. Set aside to cool.

5. For the base: Spray the tart tins with coconut oil/grease it and toss a bit of desiccated coconut so the base doesn’t stick.

6. Chuck all the ingredients in a food processor until processed.

7. Press the nut mixture into the prepared tart bases and pop into the freezer to set for 30 minutes.

8. When the lemon curd has cooled slightly, pour into the bases and pop into the fridge to set.

• Don’t over process the base as in my opinion the consistency is better with slight chunks of nuts.
• Make sure you use silken tofu, the consistency is perfect for lemon curd.
• Don’t let the lemon curd boil, it will burn and change the taste.
• Resist the urge to add extra cornflour, the lemon curd will thicken as it cools.
• Don’t overdo the food colouring, a super bright yellow will look fake and unappealing.

Storage: You could leave it in the fridge for up to 3 days.

Bon appétit!


Vegan Lemon Curd Tarlets Anisa Sabet | The Macadames-45

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Like this recipe? Yum it on Yummly.



For another healthy recipe, try my Carrot Cake Loaf.


Anisa – The Macadames. xx

comments +

  1. Terri Chrisman says:

    This tart looks delicious although I think advertising it as sugar free is misleading. Honey and rice syrup and dates are basically sugar and react in your body the same way sugar does. I’d love to make this So I’ll substitute out the sugar for Xylitol and let you know how it goes.

    • Anisa says:

      Hi Terri. Thanks for stopping by. I understand this, however on my website I use the terms sugar-free when the recipe doesn’t use refined white or brown sugar. I hope the substitute works well and you love the tart. The lemon curd is my favourite!

  2. Chelsey says:

    I can’t wait to make this it looks so delicious! Just an FYI, honey is not vegan 🙂 but can easily be substituted for vegan syrups like rice syrup or maple. It looks amazing. Well done om getting the curd just right! Excited to cook this xx

    • Anisa says:

      Gosh how embarrassing. I did know that. I actually used maple and also tried with honey but I didn’t update that line. All fixed now. I hope you like the recipe. Let me know how you go ?

  3. May says:

    This looks yum and I’d love to try making! Would it be possible to substitute coconut butter in the curd with coconut oil or any other oil? Is it actually a must to include an oil? Would arrowroot powder work well instead of corn flour?

    • Anisa says:

      I think maybe coconut butter is a bit thicker and wouldn’t result in the same consistency. I would imagine it would come up different without the use of an oil unfortunately. Arrowroot can be substituted with corn flour very easily so no issues there xx

  4. Angela McAninly says:

    Hi Anisa — will this hold it’s shape when it is sliced? And is it possible to make a large tart?

    • Anisa says:

      It does hold its shape relatively well but lemon curd is rather soft so a big tart might be more difficult but I think it would still work. Best of luck! Let me know how you go.

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