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Lemon Meringue Tart

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.

Servings: 8


  • 1 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)
  • 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
  • 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

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

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