There is just something about the flavour of lemon that screams spring. This vegan lemon tart is a game-changer. It has a nutty and flaky crust and it’s filled with a creamy lemony custard filling. And don’t even get me started on the eggless meringue. You won’t miss the eggs at all. This is life-changing stuff right here. Well, maybe not life-changing but definitely Easter-dessert-menu-changing.
how to make eggless meringue
Oh, baby. The eggless meringue that tops this vegan lemon tart is next level. I feel like that has been my go-to phrase of late, but I truly stand by it. I initially made this gluten free tart with no meringue and it was amazing. Adam even stole my piece of the tart because he was obsessed. But then I thought, why not venture down the whole wannabee vegan lemon meringue pie path and see what happens.
This is obviously not a pie. But that vegan eggless meringue on top makes this vegan Easter dessert extra fancy. Who would have thought that a fluffy and highly addicting meringue could come from a can of chickpeas?
The trick to making vegan meringue is patience. It truly is. To start with, you need a hand mixer or better yet a Kitchen Aid mixer (with the whisk attachment). You add 1/3 cup of the chickpea liquid and mix for roughly 5 minutes until it is looking frothy and white. Next, add in the cream of tartar and let that take a little spin. Then add the powdered sugar and the vanilla. That’s when the fun starts. The mixture still needs to mix for another 5-7 minutes (depending on your mixer). But after that time, the meringue should start to form stiff peaks, and that is when you know it is ready.
Once the meringue is added to the vegan tart, you end up broiling it for a short minute to help it stiffen and brown on the top. It is so important to keep an eye on it. I would hate for you to spend this time making the tart and then to burn the meringue. So keep a super watchful eye on it.
Besides patience and a watchful eye, I think anyone can make vegan meringue, and once you do, good luck not licking the bowl.
here are a few reasons why I love this vegan lemon tart, so listen up!
- This may be one of my favourite desserts to date. I’m a big lemon fan, so that is probably why. The lemony custard is creamy, perfectly sweet but also tangy. The crust compliments the filling beautifully, by not being overwhelming but still adding a subtle nutty flavour and perfect flaky texture. This vegan tart is truly divine without the eggless meringue but let’s be honest the meringue just adds another level of mouthwatering goodness to it.
- It is beyond Picky Husband Approved. He DEVOURED his slice and then ate mine. I mean I wasn’t complaining. That means it’s a hit. And there were six more slices that I could dive right into. So needless to say, the picky eater has spoken and it seems like this wannabee vegan lemon meringue pie is a keeper.
- This gluten free tart doesn’t need to be saved only for Easter. I mean it would be the star at the vegan Easter dessert table, but it is truly just the perfect dessert for spring. It’s light, fluffy (thanks meringue), flaky, tangy and total drool-worthy. The time it takes to assemble isn’t long at all. It’s the setting time in the fridge that you need to prepare ahead for. But once that is done, you are going to be good to go, with a killer vegan lemon tart in your back pocket.
If you are on the hunt for a knock out vegan tart, this is it. You simply need this dessert at your Easter table. The words: flaky, fluffy, tangy, lemony and sweet should have convinced you and if not who even are you? So just make the tart and see for yourself. What did I tell ya? Next. Level.
vegan lemon tart
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1/4 cup coconut oil (melted)
- 2 tbsp maple syrup
- sea salt
- 1 cup cashews (soaked overnight or in boiling hot water 30 minutes before)
- 1 cup coconut cream
- 1/2 cup lemon juice (roughly 2 lemons)
- 1/4 cup lemon zest (roughly 3 lemons)
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 tbsp arrowroot powder
- pinch of salt
- 1/3 cup chickpea brine
- 1/4 tsp cream of tartar
- 3/4 cup powdered sugar
- 1 tsp vanilla
- Begin by soaking your cashews, either 30 minutes before needing them in boiled water (removed from the stove) or overnight in room temperature water.
- Preheat the oven to 350ºF and grease a 9″ tart pan with coconut oil. I used a tart pan where the bottom is removable, which makes the process of removing the tart quite simple and mess-free.
- Melt the coconut oil and set aside. If you are making your own oat flour, add 1/2 cup of oats to a food processor and blend until a fine flour texture has formed. Add the almond flour and oat flour together in a bowl. Then add the coconut oil, maple syrup and salt. Stir to combine. I found using the kitchen aid mixer helped to combine. Stirring by hand works it just takes a little longer. You want the base ingredients to be completely combined so that it is crumbly in texture yet sticks together when pressed into the tart pan.
- Add the base mixture to the tart pan and begin by pressing it up the sides of the pan and then at the base. Press down firmly with your fingers so that the base stays intact. Bake for 10 minutes in the oven. Then set aside to cool for ten minutes.
- Drain the water from the cashews. Add the cashews, coconut cream, maple syrup, lemon zest, lemon juice, vanilla, arrowroot powder and salt to a highspeed blender. Blend until smooth. It should be very smooth.
- After the base of the tart has cooled for ten minutes, add the filling to the base. Tap the tart on the counter a few times to get rid of any air bubbles. Place in the oven at 350ºF for 15 minutes.
- Let the tart cool after 15 minutes for half an hour and then place in the fridge for a minimum of 6 hours to set.
- When you are ready to serve the vegan tart, give yourself about 30 minutes to prepare the meringue.
- You will need a kitchen aid mixer or a handheld mixer to create the meringue. Add the chickpea brine to your mixer and blend on med-high/high for 5-7 minutes, until it is starting to look white and frothy. Add in the cream of tartar, let it mix for 1 minute. Then add in the 3/4 cup of powdered sugar, 1/4 cup at a time and the vanilla. Once the sugar is added the meringue should start to peak within 5 minutes. You will know your meringue is ready when the peaks are stiff (like regular meringue).
- Vegan meringue can take anywhere from 10-20 minutes to mix, so be patient.
- Once you are satisfied with your meringue. Remove your tart from the fridge. And turn your oven to its broil setting.
- Using a wooden spoon, nicely cover the top of the tart with the meringue, making little peaks in the meringue as you go.
- Place the tart in the oven on the broil setting. Your tart DOES NOT NEED long in the oven. Keep a VERY close eye on the tart as the meringue can brown very fast. Mine was in the oven for about 1 minute. You are simply firming up the meringue and making it golden on top.
- Remove the tart from the oven and serve immediately. Remove the tart from the pan and cut into even pieces. Best when fresh. Store leftovers in the fridge.