Easter Recipes: Vegan Lemon Chrysanthemums Tart

A delicious vegan lemon chrysanthemums tart

Easter might be about eggs, but my tasty tart is 100% eggless.

Shhh! Don’t tell anyone.

I have heard many vegan bakers skip traditional tarts because of two notorious ingredients—eggs and fresh dairy cream. So I was determined to switch things up and bring this vegan lemon tart recipe to the healthier side.

My Easter gift to you!

As always, I joycified my recipe by bringing in some flower power with some dried Chrysanthemums. Not only does this fragrant flavor make it a spectacular addition this festive season, but it tucks in some nutritious elements too.

These deceptive super-flowers are good for the heart, gut, and eyes too. All these benefits make them the ultimate immune boosters.

What’s inside this delicious dessert?

It’s got a creamy, luscious lemon-coconut-chrysanthemum curd nestled in the almond crust.  I also sprinkled in some turmeric to give it that gorgeous color. The berries and floral garnish adds more vibrancy and sweet, slightly tart flavors into the mix.

Then let family and friends watch in awe as you explain that the creamy tart they devoured did not have any eggs or dairy ingredients.

Happy Eggless Easter, Everyone!

What to Expect?

  • A vegan tart
  • Super simple and easy recipe
  • No dairy
  • Gluten-free ingredients
  • Zero refined sugar
  • Fragrant & fruity flavors

The Best Baking Tips for Eggless Vegan Lemon Tart

As a home baker and budding food blogger, I go through several batches before finding one I like. There are times when I am baking through the night to get things right.

There are pros and cons of this baking process. It gives me a chance to bake after I am done with all my last-minute-shopping and errands during the holidays.

The only drawback is that I can’t capture step-by-step photographs of my baking process. I try to make up for it through Instagram stories and occasional video tutorials.

Are all these efforts worth it?


My eggless tart recipe for Easter is the perfect example of this.

Here are some tips and traits that make this vegan dessert a hit:

  • Easy & Simple Easter Recipe

Unlike other eggless tart recipes, this one does not need any rolling pins or hassle. You simply chuck in the ingredients and whisk away.

  • The Lovely Lemon Zest

I often grate lemons before juicing them to stock up on citrus zest for other vegan recipes. That way, I always have this vibrant ingredient in my pantry. This time around, though, I recommend using it in moderate amounts.  Otherwise, your lemon curd will have a bitter taste to it.

  • The Terrific Turmeric

I love slipping spices into my dessert. It’s bursting with some nutritional components and has a delicious color too.  Add a few pinches.

  • Chill Time

Ideally, you should make this vegan lemon tart the day before you want to serve it as it needs to chill in the fridge for at least four hours, preferably longer.

Let’s start baking!

Healthy Hacks for Eggless Vegan Lemon Tart

A vegan lemon tart recipe for Easter might not be your cup of tea. That’s why I have managed to find some swappable solutions that meet your diet plans. Feel free to make changes that satisfy your palate.

Here are a few things that work:

  • Ran out of gluten-free flour? Swap it with rice flour for the pastry crust.
  • Don’t have a gluten allergy? Then you can make the pastry crust with plain flour.
  • Not a fan of coconut oil? Use olive oil or vegetable oil instead.
  • Don’t like lemons? Oranges, limes, or grapefruits will taste just as great.
  • Got a nut allergy? Replace ground almonds with ground sunflower seeds and use nut-free milk.
  • Need substitutes for sugar? I prefer natural sweeteners like maple syrup, brown rice syrup, agave syrup, and raw honey instead of refined sugar. They satisfy your sugar cravings without messing up your diet plan. You can add more sweetness by using a moderate quantity of cane sugar.
  • Are there any replacements for turmeric? My eggless tart gets its lively yellow color without any eggs/artificial additives. Just add a pinch of ground turmeric powder and you are good to go. If you’re interested in another color, you can opt for my blue-tiful tart recipe (spirulina edition).

Think you are ready to break traditions?  Try my healthy vegan lemon tart recipe for Easter to celebrate the colors of spring. Do track #joyfulhomecooking on Instagram to find out what’s cooking in my joyful kitchen.

Can’t get enough of tasty tarts? Me, either. Try my other yummy creations blood orange vegan tart and white chocolate and cranberry tart to satiate your sweet tooth.


A delicious vegan lemon chrysanthemums tart

Easter Recipes: Vegan Lemon Chrysanthemums Tart

Make Easter eggless this year with my all-vegan lemon tart recipe. The delightful dessert is rich, creamy, and brimming with nutritious floral and fruity flavors encircled by a flaky crust.

  • Prep Time: 30 MINS
  • Cook Time: 25 + 2 HOURS RESTING TIME
  • Total Time: 2 HOURS 55 MINUTES
  • Yield: 10 1x
  • Author:
  • Joyce Mrad




  • 1 cup gluten-free oat flour
  • 3/4 cup almond flour
  • 23 tbsp. pure maple syrup
  • 45 tbsp. coconut oil
  • A pinch of salt


  • 3/4 cup lemon juice
  • 1/4 cup dried chrysanthemum
  • 1 cup coconut cream
  • 4 tbsp cane sugar
  • 2 tbsp cornstarch
  • 1 1/2 tsp agar agar powder
  • 1 tsp turmeric powder



  1. Preheat the oven to 180°C.
  2. Line tart pan with parchment paper for preparation. *
  3. Add the flour, maple syrup, coconut oil, and salt to the food processor.
  4. Pulse the ingredients to create a moist, moldable mixture.
  5. Firmly press the sand-like mixture into the bottom and sides of a tart pan.**
  6. Pop the pan into the oven.
  7. Bake for 15 minutes (or until the crust turns golden brown)
  8. Let the crust cool for a few minutes in the tart pan.
  9. Cautiously transfer the baked crust to a wire rack.
  10. Set your crust aside to cool. ***


  1. Slowly boil coconut cream in a small pot. Turn the heat off to add dried chrysanthemums.
  2. Cover the pot and let the mixture steep for ½ an hour.
  3. Line a colander with a paper towel.
  4. Strain the mixture; squeeze the dried flowers to get all the liquid out.
  5. Mix the strained cream, cane sugar, cornstarch and turmeric Powder until no lumps remain.
  6. Pour it into a small pot and bring it to a slow boil.
  7. Whisk continuously to avoid burning the mixture while it thickens.
  8. Add agar-agar powder when the creamy curd begins to boil.
  9. Stir until the agar-agar powder dissolves (approx 60 seconds).
  10. Pour the curd into the baked crust.
  11. Pop it in the refrigerator to set (max 2 hours).

Dig in!


*Lining the tart tin makes the removal process simpler.

** No need for roll pins or floured surface.

*** Resting period prevents the crust from crumbling when you pour the filling.

Keywords: Vegan Lemon Chrysanthemums Tart, vegan lemon tart, vegan tart, vegan dessert, eggless tart, Easter desserts, Easter tart, Gluten-free tart

Leave a Reply

Your email address will not be published.