Lemon Curd & Thyme Tart (Vegan & Gluten Free)

Nothing says summer quite like a a huge slice of luscious lemon tart – A crispy nutty base combined with creamily sweet but zesty lemon curd filling – my kind of dessert!

Lemon curd was my favourite spread with I was a little girl and I used to love it on toast – I loved it so much I used to take cold toast and lemon curd to school for lunch or sandwiched between pancakes. I loved them 🤣.

Here I’ve gone for a slightly more adult version with the addition of fresh thyme, but it still delivers all that creamy lemon curd deliciousness.

As an added bonus in the process of testing to get the texture and consistency correct I realised that the lemon filling mix makes an absolutely gorgeous dessert on its own. Imagine little pots of creamy lemon curd (like lemon possets) – of yes!

Enjoy xx

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  8-10 servings
  20 minutes preparation time
  30 minutes cook time


For the Tart base;

  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 1/2 cups Ground almonds – ground in a mini chopper/blender or grinder or use ground almonds
  • 1 cup gluten free oat flour – if you don’t have oat flour you can use 100% buckwheat
  • 1/2 cup buckwheat flour
  • 1/2 tsp sea salt
  • 1 tsp coconut sugar
  • 1 1/2 tbsp neutral oil – I used rapeseed
  • 3 tbsp almond milk

For the filling;

  • 3 tbsp cornflour
  • 2 tbsp Water
  • Zest 4 Lemons
  • Juice 3 lemons
  • 250 ml Coconut cream
  • 6 tbsp Maple syrup
  • 3 tbsp Coconut oil
  • 1 tsp Vanilla essence
  • 1 tbsp fresh thyme leaves
  • A further 1 tbsp of thyme leaves


To make the tart;

  1. Preheat the oven to Gas mark 4/180c
  2. Grease a round loose bottom pie pan with a little oil. I used an 8 inch pan.
  3. Firstly make the almond meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal. Or use pre ground almonds.
  4. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken.
  5. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
  6. Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
  7. Bake food for 20 minutes on Gas mark 4/180c. Remove from the oven. Allow the tart base to cool.

To make the filling;

  1. Firstly mix the cornflour and water in a small bowl. Stir very well until you get a smoooth paste and then set aside.
  2. Add all the filling ingredients to a small pan and simmer on a medium heat until everything is combined and the coconut oil melted. Turn down the heat, add in the cornflour mix and stir well to combine.
  3. Simmer, stirring slowly (so you dont get lumps) until the mix thickens. Set aside to cool a little.
  4. Pour the filling into the tart base and sprinkle more thyme leaves over the top.
  5. Transfer to the fridge overnight to set.

Alternative recipe – Lemon pots


  1. Pour the lemon mix into four glasses and transfer to the fridge overnight to set.


  1. Jenn on August 26, 2018 at 3:40 pm

    What does gas mark 4/180c translate to in F? I’ve never seen a temperature displayed like that. Thanks! This looks AMAZING.

    • Niki on August 26, 2018 at 5:01 pm

      Hi Jenn
      Really glad you like!
      Its 350F
      Niki xxx

  2. Ratna Roy on August 26, 2018 at 11:33 pm

    My first time here. Totally loving it. I always look for recipe without eggs. Thank you

    • Niki on August 27, 2018 at 10:03 am

      Hi Ratna
      Well welcome!
      And thank you so much.
      Love, Niki xx

  3. Darcy on August 27, 2018 at 12:20 pm

    How could I make this nut free? 🙂

    • Niki on August 27, 2018 at 10:19 pm

      Hi Darcy
      I haven’t tested but i think that if you just swap the ground almonds for the same amount of flour it will work.
      Let me know
      Best wishes
      Niki x

  4. GT on August 27, 2018 at 4:34 pm

    Can you use arrowroot instead of cornflour?

    • Niki on August 27, 2018 at 10:16 pm

      Yes you can if you’d prefer but I tested and it doesn’t set as well.
      Still tastes great though
      Niki xx

  5. jacey on August 29, 2018 at 8:39 pm

    Hi there,

    This looks so, so beautiful.

    Do you think I could substitute hight fat yogurt for the coconut cream?

    I live on an island and only go for groceries periodically and don’t have coconut cream. I do have cream too. 🙂

    Thank you so much!!!!!

    • Niki on August 29, 2018 at 10:45 pm

      Hi Jacey
      Im really not sure on that having not tested it.
      Coconut cream holds very well creating a great texture.
      All I can say is try and I’d love to hear!!
      Maybe try the pots first to test?

  6. Ksenia on September 9, 2018 at 6:05 pm

    Hi Niki! I made this today & the lemon curd is delicious, but the tart base turned out quite hard. Also when mixing it; I had to add more almond milk coz the dough would not form. Do you have a suggestion on what might have gone wrong? Thanks!

    • Niki on September 10, 2018 at 9:33 am

      Hi Ksenia
      Glad you like the curd but sorry your base as hard.
      The base is definitely crispy as a contrast to the creamy filling.
      It’s completely fine to add more almond milk of oil so the dough comes together well.

      Niki xx

  7. marco pirri on September 23, 2018 at 4:27 pm

    This is delicious! I will prepare this evening for my partner. Thank you very much

    • Niki on October 8, 2018 at 10:13 pm

      I hope you enjoy xx

  8. Stacey K on October 15, 2018 at 8:19 am

    Delicious! It’s nice to find a sugar free, vegan, recipe that I didn’t have to tweak heaps. Just ommited the almonds to make it nut free.

    • Niki on October 18, 2018 at 7:46 pm

      So glad you like Stacy! Xx

  9. Becky breakwell on October 26, 2018 at 11:25 am

    When you say 1/2 cups of ground almonds, do you mean half a cup or 1 to 2 cups?


    • Niki on October 27, 2018 at 9:54 am

      Hi Becky
      It’s half a cup, I’ll amend the typo.

      Thanks so much
      Niki xx

  10. Coco on January 3, 2019 at 11:42 pm

    I used creamed coconut by mistake as didn’t really know what you meant by coconut cream! This didn’t really work 🙁
    What do you suggest I buy next time for ‘coconut cream’?

    • Niki on January 10, 2019 at 7:50 pm

      Hi Coco
      If you can’t find coconut cream – the best thing to use is the thick bit at the top of cononut milk.
      Much love
      Niki xx

  11. Anais on January 7, 2019 at 10:47 pm

    Hi, thanks for this recipe that I’m gonna make soon. I’m just wondering, being a Frenchy, when you say cornflour, is it corn starch or really corn flour? These are two very different things here.
    Thanks in advance.

    • Niki on January 10, 2019 at 7:35 pm

      Hi Anais
      I believe it’s corn starch – the thickening agent?
      Much love
      Niki x

      • Tom on February 5, 2019 at 2:46 pm

        I thought you just meant flour, not cornstarch. Do you think it will come out fine with flour instead?

        • Niki on February 11, 2019 at 8:14 pm

          Hi Tom
          You really need the corn starch to thicken.
          My best
          Niki xx

  12. Mo on March 15, 2019 at 12:09 am

    I used cornflour as the recipe calls for and unfortunately it did not thicken at all – disappointed, I decided to add cornstartch with water, and it thickened nicely (should have read the comments first). Delicious flavour in the filling!

    • Niki on April 17, 2019 at 10:22 pm

      Hi Mo
      Glad you got there.
      Cornstarch is called cornflour in the UK.
      My best
      Niki x

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