This Vegan & Gluten-Free Lemon Meringue Tart would be in the top 5 of my favourite desserts (even though the list keeps changing all the time). The base is slightly crunchy, the tangy lemon custard so creamy, and the sweet meringue …
Oh mon Dieu! The meringue feels like a dream, so fluffy!
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! 😊
Revisitons … Pâtissons!
This beautiful meringue is from the wonderful chef Fran Costigan.
I hope you try and like this recipe, 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!
My take on the classic Lemon Meringue Tart !
- 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
- 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)
For an easy and gluten-free crust 'pâte sablée' recipe, click here
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.
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!
*for best results grind the sugar into a spice grinder