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.