Vegan Lemon Meringue Tart

Ingredients

• 150 g Almond flour (For the crust, 23 cm pan)
• 50 g Gluten‑free oat flour (Dry flour, gluten‑free)
• 30 g White sugar (For the crust)
• 1 pincée Fleur de sel (For the crust)
• 30 ml Coconut oil (Melted before being incorporated)
• 90 ml Unsweetened soy drink (6 tablespoons for the crust)
• 400 g Silken tofu (Base for the lemon cream)
• 150 ml Fresh lemon juice (Approximately the juice of 4 organic lemons)
• 1 c. à café Lemon zest (Finely grated zest)
• 80 g White sugar (filling) (Less sweet than the traditional version)
• 1 pincée Fleur de sel (filling) (To balance the lemon)
• 20 g Corn starch (Maizena) (2 tablespoons)
• 60 ml Soy drink (for filling) (4 tablespoons)
• 120 ml Aquafaba (chickpea liquid) (Reduced 5 min then cooled)
• 80 g White sugar (meringue) (For the meringue)
• 1 c. à café Vanilla extract (For the meringue)
• 1 c. à café Lemon zest (meringue, optional) (To accentuate lemon flavor)

Instructions

1. Aquafaba reduction

   Pour the chickpea liquid into a saucepan, bring to a boil and let it reduce gently for 5 minutes.

   Time: PT5M

   Temperature: boiling

2. Cooling the aquafaba

   Remove the saucepan from the heat, let the liquid cool to room temperature, then place it in the refrigerator until well chilled.

   Time: PT15M

3. Preparing the tart crust

   In a bowl, combine the almond flour, oat flour, sugar and fleur de sel. Add the melted coconut oil then the soy drink and mix until a homogeneous dough forms.

   Time: PT10M

4. Rolling and lining the pan

   Place the dough between two sheets of parchment paper and roll it out thinly with the rolling pin. Transfer the dough (paper underneath) into the pan, press the edges and prick the base with a fork.

   Time: PT5M

5. Pre‑baking the crust

   Bake the tart crust at 180°C for 20 minutes. No weight is needed thanks to the dough's texture.

   Time: PT20M

   Temperature: 180°C

6. Preparing the lemon filling

   Juice the lemons to obtain 150 ml of juice and collect the zest. In the blender, add the juice, zest, sugar, fleur de sel, corn starch, soy drink and silken tofu. Blend until a smooth cream forms.

   Time: PT10M

7. Cooking the filling

   Pour the lemon cream over the pre‑baked crust and bake at 180°C for 30 minutes until the centre is slightly trembling.

   Time: PT30M

   Temperature: 180°C

8. Cooling the tart

   Remove the tart from the oven and let it cool at room temperature for 30 minutes before adding the meringue.

   Time: PT30M

9. Whipping the meringue

   Using an electric whisk, beat the chilled aquafaba, sugar, vanilla extract and lemon zest (optional) for about 10 minutes until stiff, glossy peaks form.

   Time: PT10M

10. Applying the meringue

    Spread the meringue over the tart surface using a piping bag or a spoon, forming rustic peaks.

    Time: PT5M

11. Caramelisation

    Place the meringue under the oven broiler or caramelize with a kitchen torch until golden.

    Time: PT2M

12. Rest and serve

    Let the tart rest for 10 minutes, then cut into 8 equal slices and serve.

    Time: PT5M

Nutrition Facts

Calories

267

Protein

9 g

Carbohydrates

24 g

Fat

19 g

Fiber

2,4 g

Ingredient Substitutions

• Instead of Almond flour: almond flour, hazelnut flour
• Instead of Gluten‑free oat flour: rice flour, buckwheat flour
• Instead of White sugar: cane sugar, erythritol
• Instead of Fleur de sel: sea salt
• Instead of Coconut oil: neutral vegetable oil
• Instead of Unsweetened soy drink: almond milk, oat milk
• Instead of Silken tofu: vegan fromage blanc, soy yogurt
• Instead of Fresh lemon juice: bottled lemon juice
• Instead of Lemon zest: orange zest
• Instead of White sugar (filling): cane sugar, agave syrup
• Instead of Fleur de sel (filling): sea salt
• Instead of Corn starch (Maizena): arrow‑root, potato starch
• Instead of Soy drink (for filling): almond milk, oat milk
• Instead of Aquafaba (chickpea liquid): vegan egg white, non‑reduced chickpea water
• Instead of White sugar (meringue): cane sugar
• Instead of Vanilla extract: vanilla bean, almond extract
• Instead of Lemon zest (meringue, optional): orange zest

Equipment Needed

• Mixing bowl
• Immersion blender or blender
• Rolling pin
• Parchment paper
• 23 cm tart pan
• Fork
• Silicone spatula
• Saucepan
• Electric whisk
• Piping bag (optional)
• Kitchen torch (optional)
• Oven

Critical Steps — Do Not Skip

• Aquafaba reduction
• Tart dough consistency
• Pre‑baking the crust
• Cooking the lemon filling
• Meringue assembly and whisking
• Meringue caramelization

Chef Tips from the Video

• Use untreated organic lemons for a more intense aroma.
• Incorporate a bit of lemon zest into the meringue to enhance the lemon flavor.
• Blind‑bake the crust on parchment paper to prevent it from puffing.

Troubleshooting

Storage

Refrigerator: Store the tart covered in the refrigerator, recommended consumption within 3 days.

Freezer: The tart can be frozen without the meringue (wrap tightly) for up to 1 month. Add the meringue when serving.

Room temperature: Consume within 2 hours after removal from the refrigerator if left at room temperature.

Make-Ahead Tips

• Prepare the dough and filling the day before, store in the refrigerator and gently reheat before adding the meringue.
• Reduced aquafaba can be kept for 2 days in the refrigerator, ready to be whisked.