These naturally colored, plant-based lemon curd tarts from the Eat the Rainbow: Vegan Recipes Made with Love cookbook are filled with the bright and tangy flavors of fresh lemon. Another natural way to make these tarts yellow-hued is by using saffron, so if desired, you can try subbing turmeric for a small pinch of saffron threads.

This post was originally published on VegNews.com.