French🍰 Sweets & drinks

Vegan Lemon Meringue Tart

Name: Vegan Lemon Meringue Tart
Total time: 1 h 15 min
Cuisine: French
Ingredients: 180 g flour (wheat or oat); 90 g almond powder; 30 g sugar; ¼ tsp sea salt; 4 tbsp coconut oil, melted; 6 tbsp organic soy milk; 400 g silken tofu; 150 ml lemon juice; 1 tbsp lemon zest; 100 g brown sugar; 4 tbsp cornstarch; 4 tbsp organic soy milk; a pinch sea salt; 120 ml aquafaba (chickpea canning liquid); 100 g sugar; ¼ tsp vanilla extract

⏱ 75 min

A plant-based take on the French classic lemon meringue tart, using silken tofu and soy milk instead of eggs and dairy. The filling is intensely lemony and less sweet than traditional versions, topped with an aquafaba meringue torched to a caramel finish. Fully vegan, lactose-free, and egg-free.

Low-cal

Adapted from a video by Hervé Cuisine

La meilleure tarte au citron sans œufs ni lait 🍋 Bien citronnée, moins sucrée et légère

Watch on YouTube

Ingredients

flour (wheat or oat)180 g
almond powder90 g
sugarfor crust30 g
sea salt¼ tsp
coconut oil, melted4 tbsp
organic soy milk6 tbsp
silken tofufor lemon curd filling400 g
lemon juiceapproximately 4 lemons150 ml
lemon zest1 tbsp

Steps

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1
Drain the liquid from a can of chickpeas and bring it to a boil. Let it simmer for about 5 minutes to reduce slightly, then cool completely before using it to make the meringue.
2
Make the crust: combine flour, a little sugar, sea salt, and almond powder in a bowl or food processor. Add the melted coconut oil and soy milk, and mix until the dough comes together.
3
Place the dough between two sheets of parchment paper and roll it out evenly. Remove the top sheet and transfer the dough with the bottom sheet to a tart pan. Press it into the pan, shaping the edges neatly.
4
Prick the crust all over with a fork to prevent it from puffing up during baking. Pre-bake in a 180°C (350°F) oven for 20 minutes until lightly golden. Remove and let cool.
5
Make the lemon filling: combine lemon zest, lemon juice, brown sugar, sea salt, cornstarch, soy milk, and silken tofu in a food processor. Blend until completely smooth.
6
Pour the lemon filling into the pre-baked crust and bake in a 180°C (350°F) oven for about 30 minutes, until the filling is mostly set but still slightly jiggly on the surface. Remove and cool.
7
Make the meringue: whip the cooled aquafaba with an electric mixer, gradually adding the sugar and vanilla extract while beating. Continue for about 10 minutes until stiff peaks form.
8
Spoon or pipe the meringue onto the cooled tart. Use a kitchen torch or the oven's broiler function to lightly caramelize the meringue until golden brown. Be careful not to burn it.

Vegan Lemon Meringue Tart

Ingredients

Steps

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