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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What does gas mark 4/180c translate to in F? I’ve never seen a temperature displayed like that. Thanks! This looks AMAZING.
Hi Jenn
Really glad you like!
Its 350F
Love
Niki xxx
My first time here. Totally loving it. I always look for recipe without eggs. Thank you
Hi Ratna
Well welcome!
And thank you so much.
Love, Niki xx
How could I make this nut free? 🙂
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
Can you use arrowroot instead of cornflour?
Hey
Yes you can if you’d prefer but I tested and it doesn’t set as well.
Still tastes great though
Best
Niki xx
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!!!!!
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?
Xx
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!
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.
Love
Niki xx
This is delicious! I will prepare this evening for my partner. Thank you very much
I hope you enjoy xx
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.
So glad you like Stacy! Xx
When you say 1/2 cups of ground almonds, do you mean half a cup or 1 to 2 cups?
Thanks
Becky
Hi Becky
It’s half a cup, I’ll amend the typo.
Thanks so much
Niki xx
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’?
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
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.
Anais
Hi Anais
I believe it’s corn starch – the thickening agent?
Much love
Niki x
I thought you just meant flour, not cornstarch. Do you think it will come out fine with flour instead?
Hi Tom
You really need the corn starch to thicken.
My best
Niki xx
Hi Nikki
I am glad that I read the comments thank you for clarifying that it is corn starch and not corn flour for the curd.
My question is; if substituting the 1 cup of gluten free oatflour for the buckwheat flour does that mean that I will be using 1 and 1/2 cup total of buckwheat flour in the crust recipe ? Just want to make sure
Thank you in advance
Hi Bella
Yes thats absolutely correct.
Love
Niki xx
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!
Hi Mo
Glad you got there.
Cornstarch is called cornflour in the UK.
My best
Niki x
Hiya. This recipe looks amazing and lemon curd was my favourite treat as a little girl too but now we are vegan I miss it! So thank you!! Do you think tapioca starch would work instead of cornflour/starch?
So happy you like Helen!
I haven’t tried tapioca starch so I’m not sure.
You could use agar flakes to set as an alternative though.
Love
Niki xxx
[…] 5. Lemon Curd & Thyme Tart […]
Breathtaking!!! Thank you SO MUCH!! Would you please tell me what you decorated the top with? No see lemon slices and thyme leaves. But what are those little round white things? They almost look like white peppercorns! Simply gorgeous. Thank you in advance!!
Hi Sienna
Thank you!
The little white things are quinoa puffs.
Love
Niki xx
Hi,
I made this yesterday and the custard has great flavor, but it turned out slightly gritty. Any idea what I may have done wrong?
Sorry to hear that LeeAnn
Maybe the cornflour went a bit lumpy? Its essential you get a super smooth paste first.
Much love
Niki xx
This looks lovely. Do you think I could use castor sugar instead of coconut sugar?
Thanks Ash
Yes you absolutely can.
Love
Niki x
[…] Anything can be made better with a squeeze of lemon. A mouth-watering burst of acidity IS a thing of beauty and you can create it by adding a squeeze to any dish. And for those of you who just love lemon flavoured everything then this ones for you and is one of Niki’s most recreated recipes. Her Lemon Curd and Thyme Tart […]