Lemon Meringue Tart
Instructions
- Crust
- Grease your tart pan with some coconut oil. Preheat oven at 350°F/180°C.
- Add almonds and oats to your food processor/blender and pulse to combine.
- Add almond pulp, melted coconut oil, and agave syrup and process until you get a moist and crumbly mixture. If the dough doesn’t come together add one more tbsp coconut oil.
- Firmly press the dough into the tart pan. Don’t forget to press up on the sides as well.
- Bake for 10 minutes or until slightly golden. Allow to cool completely.
- Filling
- Add ½ cup of the oat/soy cream, sugar, pudding powder, and agar agar to a bowl and mix until well combined.
- Add the rest of the cream to a saucepan and bring it to boil. Stir in the pudding mixture and let it simmer for two minutes.
- Add lemon peel and juice and let simmer until the filling begins to thicken. Add turmeric to intensify the yellow color and stir frequently to avoid lumps.
- Pour the filling into the prepared crust, smooth it down and let it set in the fridge for 1 hour (or until it’s firm).
- Meringue
- Pour the aquafaba through a sieve. Then add it together with the lemon juice to the bottom of a clean (!) mixing bowl.
- Beat it with your hand or stand mixer for at least 10 minutes (the longer the better) until it forms stiff peaks.
- Put aside and start making the stabilizing sugar syrup:
- In a small saucepan mix the water and agar agar and boil (not simmer) for 3 minutes.
- Add the sugar and boil for another 4-5 minutes. (If you have a candy thermometer at home even better! Track the temperature and when it reaches 250°F/121°C take it off the heat).
- Immediately, but slowly pour the hot sugar syrup into the whipped-up meringue. Be careful not to let it splash.
- Mix for a couple minutes more until the meringue mixture cools down.
- Once the meringue is glossy and thick plop it in the middle of on the prepared tart (filling needs to be firm) and try to form little peaks/a pretty structure. As it’s a small tart you won’t need all the meringue).
- Then use a kitchen torch to softly burn the meringue.
- Serve and Enjoy! (Note: the meringue may drop slightly, but stored in a fridge it can be saved to eat over a few days)
Ingredients
CRUST1 ½ cups gluten-free oats
½ cup almonds
¼ cup almond pulp, drained (from almond milk)
5 ½ tbsp coconut oil, melted
3 tbsp agave syrup (sub with maple syrup)
FILLING
1 cup (250ml) full fat oat or soy cream (sub with full fat coconut milk)
1.4 oz (40g /approx. 3 tbsp) vanilla pudding powder
½ cup (100g) raw cane sugar
1 level tsp agar agar powder
½ cup lemon juice
lemon peel of 2 organic lemons
¼ tsp turmeric
MERINGUE
½ cup aquafaba (liquid of a can chickpeas)
¼ tsp lemon juice
½ cup water
¾ tsp agar agar powder
¾ cup fine caster sugar
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