Vegan Lemon Tart “Meringuée”

Shortbread Pastry

1. 1

   In a bowl, mix the flour, icing sugar, ground almonds, and salt.

2. 2

   Rub in the cold vegan butter until the mixture resembles fine crumbs.

3. 3

   Add the soy milk and mix just until a dough forms.

4. 4

   Flatten the dough into a disk, wrap, and refrigerate for 12 hours.

5. 5

   Roll out the dough and line a 22 cm tart ring.

6. 6

   Chill briefly, line with baking paper and baking weights, then bake at 325°F for 18 minutes until lightly golden.

7. 7

   Remove the weights and allow the crust to cool.

Lemon Custard

8. 8

   In a saucepan, whisk together the lemon purée, sugar, and cornflour until smooth.

9. 9

   Add the plant-based cream and a pinch of turmeric.

10. 10

    Cook over medium heat, stirring constantly, until thickened like a crème anglaise.

11. 11

    Pour the hot custard into the baked tart shell and let it cool and set completely.

Vegan Italian Meringue

12. 12

    Start whisking the aquafaba with 30 g sugar until soft peaks form.

13. 13

    Meanwhile, cook 200 g sugar and 80 g water to the soft‑ball stage (118‑250°F).

14. 14

    Slowly pour the hot syrup into the whipping aquafaba while continuing to whisk.

15. 15

    Whip until the meringue is glossy, firm, and completely cool.

16. 16

    Pipe or spread the meringue over the lemon tart.

17. 17

    Torch lightly and grate lemon over the tart before serving.