Prep time: 1h 15 min, Bake time: 10 min, Cooling time: minimum 1-2 hours
Use your leftover pulp to create this typically French lemon meringue tart. No eggs, no gluten, this tart is 100% vegan and so delightful.
Note: Vegan meringue is not as durable as meringue with egg whites. Add it right before serving and enjoy immediately. You can also skip this last part of the recipe and decorate the tart with store-bought meringue drops, lemon slices, and edible flowers.
Round tart pan with a diameter of 9 inches/22-23 cm, removable bottom - hand or stand mixer