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This Vegan Lemon Meringue Tart is in in the top 5 of my favourite desserts (even though the list keeps changing all the time). I love all its different textures, a crunchy base, a tangy and creamy lemon custard, and the sweet meringue … so light and flavourful!

It feels like a dream!

The combination of textures and flavours will delight your guests most likely not to believe that milk, butter, not even eggs, have been invited to the party! 😊 It is easier than ever to create desserts that not only taste good but also feel wonderful.

This dessert is a classic in my family and I wanted to bring back the flavours of my childhood with it.

How to make a Vegan Meringue

The secret to a good vegan meringue is to mix it, and mix it, and mix it some more! The chickpea water and cane sugar mixed together along with the lemon juice (or cream of tartar) will create a shiny and beautiful meringue.

A meringue is usually made with icing sugar which is highly processed but in this recipe I decided to use unrefined cane sugar which has been finely ground into a spice grinder. This does the trick believe me!

For more vegan & gluten-free tart recipes click here.

This beautiful meringue is from the wonderful chef Fran Costigan.

Revisitons … Pâtissons!

I hope you try and like this Vegan Lemon Meringue Tart, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!

Yield: 8 people

Vegan Lemon Meringue Tart

My vegan take on the classic Lemon Meringue Tart.

Ingredients

For the Lemon Custard:

30 cl soya cream
165 gr maple syrup
1 tsp. turmeric powder
Juice of 3 lemons
2 tsp. agar powder
1 tsp. vanilla extract
35 gr cornflour
80 gr water

For the Meringue:

165 gr cane sugar finely ground*
3/4 tsp. cream of tartar or 2 tsp. lemon juice
1/2 tsp. vanilla extract
Some lemon zest (to decorate)

Instructions

For the Crust : click link

For the Lemon Custard :

Place the soya cream, maple syrup, turmeric, lemon juice and agar powder in a sauce pan, stir all the ingredients together.

Bring to a boil. Do not stir until it has reached a boiling point.

Turn down the heat add the vanilla extract and let it simmer to a gentle heat for a minute, stirring frequently.

In a separate bowl, blend together the cornflour and water to make a slurry. Add the mixture to the lemon custard and heat the mix for another minute.

Place in the fridge a couple of hours for the custard to set before spreading onto the base of the tart.

For the Meringue (inspired by Chef Fran Costigan) :

Drain the can of chickpeas only to keep the water-bean.
Pour the water-bean (called aquafaba) into your mixer with 1 tbsp. of finely ground cane sugar and 1 tsp. of cream of tartar (or 2 tsp. of lemon).

Whisk for a minute while gradually increasing the speed of your mixer.

Incorporate the rest of the sugar 1 tablespoon at a time,increasing the speed of your mixer gradually and this for 1 minute.

Proceed in the same way until there is no sugar left.

Next, add the vanilla extract and whisk (without stopping this time) at medium speed for about 10 minutes or until the meringue is firm and glossy.

Fill a pastry bag with the meringue (you can also simply spoon the meringue for a more rustic look!) and pipe the mixture onto the lemon custard.

Using a blow torch brown the meringue, alternatively place the tart under the grill of your oven for a few minutes (watch out you do not want it to burn!). I personally prefer to use a blow torch since the meringue holds its shape better.

Sprinkle the tart with some lemon zest. It is now ready to be served.

Notes

*for best results grind the sugar into a spice grinder