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Vegan Lemon Meringue Tart

Recipe by Hervé Cuisine

A 100% plant-based lemon meringue tart, lactose-free and egg-free, made with silken tofu for the lemon cream and aquafaba for the meringue. The crunchy crust of almond flour and coconut oil perfectly complements the sweet‑tart contrast.

MediumFrenchServes 8

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Source Video
1h 32m
Prep
55m
Cook
18m
Cleanup
2h 45m
Total

Cost Breakdown

Total cost:$9.30
Per serving:$1.16

Critical Success Points

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

Safety Warnings

  • Be careful when reducing the aquafaba: the boiling liquid can cause burns.
  • Use the torch cautiously, keep the flame away from flammable surfaces.
  • Handle the hot oven with kitchen gloves.

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