Bright, tangy lemon custard meets crisp, golden puff pastry in a plant-based dessert that’s ideal for warm weather and weekend baking. This vegan lemon custard slice combines citrus zing with a silky texture, and it’s simple enough for home cooks to pull off without fuss. Read on for an easy-to-follow ingredient list, practical tips, and a clear step-by-step method to make this refreshing lemon treat.
What makes this vegan lemon custard slice special
This recipe swaps dairy and eggs for coconut products and pantry thickeners to create a custard that is both creamy and refreshingly light. It keeps the dessert familiar while making it suitable for vegans or anyone wanting a dairy-free option.
- Flavor focus: fresh lemon juice and zest give a lively citrus note.
- Texture balance: silky custard layered between two sheets of crisp puff pastry.
- Simple swaps: coconut milk, coconut oil and rice malt syrup replace milk, butter and refined sugar.
Ingredients — what you’ll need
- 2 sheets vegan puff pastry (thawed if frozen)
- ½ cup freshly squeezed lemon juice
- Zest of 1 lemon
- ¼ cup corn starch (cornflour)
- 1 2/3 cups full-fat coconut milk (about 400 ml)
- ½ cup + 2 tablespoons rice malt syrup (or another liquid sweetener)
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil, melted
- Pinch of turmeric (optional, for pale yellow color)
- Powdered sugar for dusting, optional
Preparation and timings
- Oven: preheat to 350°F (about 175°C).
- Pan: use an 8 x 8 inch square pan lined with baking paper.
- Bake time: puff pastry 15–20 minutes until golden.
- Custard cook time: 8–10 minutes until thickened.
- Chill: cool briefly, then refrigerate at least 3–4 hours to set.
Step-by-step method for crisp pastry and smooth custard
Prepare the puff pastry base
- Line two baking sheets with parchment paper. Lay one sheet of puff pastry on each sheet.
- Cover each pastry with another piece of parchment and place a second baking sheet on top.
- This weights the pastry and keeps it from puffing too high. Bake for 15–20 minutes.
- Cool completely, then trim each baked sheet to fit an 8 x 8 inch pan.
- Line the pan with parchment, leaving overhang to lift the finished slice out easily.
- Place one trimmed pastry sheet into the bottom of the prepared pan and set aside.
Make the vegan lemon custard
- In a saucepan, whisk the corn starch into the lemon juice until smooth and lump-free.
- Add lemon zest, coconut milk, rice malt syrup, melted coconut oil and vanilla. Whisk to combine.
- Heat the mixture over medium-high, stirring often with a heatproof spatula.
- When the mixture begins to thicken at the bottom, lower the heat and keep stirring.
- Cook on low until the mix reaches a thick custard consistency, about 8–10 minutes total.
- If using, stir in a tiny pinch of turmeric for color—this won’t change the flavor.
Assemble, chill and slice
- Pour the hot custard over the pastry in the pan, smoothing the top with a spatula.
- Gently lay the second pastry sheet on top, pressing lightly to seal the layers.
- Let the pan cool on the counter for 15–20 minutes.
- Transfer to the refrigerator and chill for at least 3–4 hours, until fully set.
- Use the parchment overhang to lift the block from the pan. Trim edges if desired.
- Slice with a serrated knife into squares or rectangles. Dust with powdered sugar if you like.
Practical tips for a flawless result
- Do not rush chilling: the custard firms best after several hours cold.
- Prevent soggy pastry: bake the sheets until crisp and cool completely before assembly.
- Sweetener swaps: maple syrup or agave can replace rice malt syrup if needed.
- Make-ahead: this dessert keeps well in the fridge for 2–3 days in an airtight container.
- Serving ideas: pair with fresh berries or a mint sprig for contrast.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.