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Delicious Vegan Lemon Meringue Tarts

Not only super cute but these are the best Vegan Lemon Meringue Tarts! With delicious homemade pastry, tart and smooth lemon filling, and fluffy toasted meringue topping, it’s impossible to resist.

Lemon Meringue Tarts

Start Here:

Pastry – Ingredients

● 180g plain flour

● 1/4 tsp salt

● 10g caster sugar

● 110g organic extra-virgin coconut oil (room temperature)

● 40 ml cold water

● Dairy-free butter to grease tart tins

 

innocent baking

Method

Step 1: Heat the oven to 190C/170C fan/375F/gas mark 5.

Step 2: Mix flour, sugar and salt

  • Add coconut oil and rub with fingertips into mix until it resembles breadcrumbs
  • Add water as needed to form ball (Use fork and work pastry as little as possible)

Step 3: Flour surface and dust pastry with flour

  • Roll out pastry 2-3mm thick
  • Lightly grease tart tins
  • Fit pastry to tart tins and trim. Prick bottom of pastry with fork
  • Allow to cool

Step 4: Juice lemons while cooling

Step 5: Place tinfoil / baking paper and baking beans in tart tins to hold shape

  • Blind bake for 10 minutes

Step 6: Make lemon curd when tarts are blind baking – see below

Step 7: Remove tarts from oven

  • Remove baking beans
  • Bake for further 5 mins
  • Remove and allow to cool

Lemon CurdIngredients

Innocent Almond Milk

● 120ml juice from lemons

● 120 ml Innocent almond milk

● 150 g caster sugar

● 2 tbsp corn starch

● 1 tbsp dairy-free butter

● 1/8 tsp turmeric

 

Method

Step 1: Add to saucepan lemon juice + sugar + 60 ml almond milk

  • Whisk on medium heat until mixture comes to a boil

Step 2: Remove from heat if thick enough

  • Add remaining 60 ml of almond milk + dairy free butter + turmeric

Step 3: Allow to cool

 

MeringueIngredients

● Liquid from a 400g tin of chickpeas

● 50 g icing sugar

● 1 tsp lemon juice

● 1 tsp vanilla extract

● 10g caster sugar

 

Method

Step 1: Drain chickpeas in a sieve and keep aquafaba

Step 2: Whisk on high speed for 10 minutes

  • Add lemon juice
  • Add icing sugar gradually
  • Add vanilla essence and caster sugar towards the end

Step 3: Add to piping bag when the mixture is stiff and forms peaks

Step 4: Assemble!

  • Add tsp lemon curd to tart case
  • Pipe meringue
  • Blow torch meringue
  • Grate lemon zest to garnish 

Behold the sweetness of the meringue and the tang of the lemon curd!

Enjoy!

Ellen - The Vegan Tart

Ellen was a finalist and runner up in the Innocent Ireland Dairy Free Cook Off. Follow her recipes on Instagram @TheVeganTart. And make sure to subscribe to our newsletter to receive her weekly recipes.

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