Dairy-Free Lemon Meringue Tart

Indulge in the perfect balance of tangy and sweet with this Dairy-Free Lemon Meringue Tart, a vibrant dessert that's both luscious and entirely plant-based. Featuring a flaky coconut oil pastry crust, a silky lemon filling made with zesty lemon juice and creamy coconut milk, and an airy aquafaba meringue topping, this tart is a showstopper for dairy-free and vegan dessert lovers alike. The tart combines simple ingredients like silken tofu and agave nectar for a smooth, rich texture without the need for traditional dairy, while the aquafaba meringue whips up into light, golden-brown peaks for a stunning finish. Easy to make and perfect for any occasion, this zesty creation is ideal for impressing guests or treating yourself to a guilt-free indulgence.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams all-purpose flour
• 50 grams granulated sugar
• 0.5 teaspoon salt
• 90 grams coconut oil
• 3 tablespoons cold water
• 4 tablespoons cornstarch
• 160 milliliters lemon juice
• 2 tablespoons lemon zest
• 240 milliliters coconut milk
• 120 milliliters agave nectar
• 200 grams silken tofu
• 1 teaspoon vanilla extract
• 180 milliliters aquafaba (liquid from canned chickpeas)
• 75 grams powdered sugar
• 0.5 teaspoon cream of tartar

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Mix well.

Step 3

Add coconut oil to the flour mixture and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 4

Pour in cold water, one tablespoon at a time, mixing continuously until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for 15 minutes.

Step 5

Roll out the dough on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges. Trim excess dough.

Step 6

Prick the base of the dough all over with a fork, line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until the crust is lightly golden. Allow to cool.

Step 7

In a saucepan, whisk together cornstarch and lemon juice until smooth. Add lemon zest, coconut milk, and agave nectar. Cook over medium heat, stirring constantly until the mixture thickens and bubbles.

Step 8

Remove from heat. Blend in the silken tofu and vanilla extract until smooth. Pour the lemon filling into the prepared crust and spread evenly. Chill in the refrigerator while making the meringue.

Step 9

In a clean bowl, whisk aquafaba using an electric mixer until soft peaks form. Gradually add powdered sugar and cream of tartar, continuing to whisk until stiff peaks form.

Step 10

Spread the meringue over the lemon filling, making sure to cover the edges of the crust. Create peaks with the back of a spoon if desired.

Step 11

Bake in the preheated oven for 10-12 minutes until the meringue is lightly browned.

Step 12

Allow the tart to cool completely at room temperature before slicing and serving.

Nutrition Facts

Serving size	(1414.2g)

Amount per serving	% Daily Value*
Calories	2777.8

Total Fat 98.0g	0%
Saturated Fat 75.9g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 1249.3mg	0%
Total Carbohydrate 442.7g	0%
Dietary Fiber 8.9g	0%
Total Sugars 228.7g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 787.3mg	0%
Iron 12.0mg	0%
Potassium 1139.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.7%

Protein: 4.7%

Carbs: 63.6%