Vegan Lemon Meringue Tart
Recipe by Hervé Cuisine
A 100% plant-based lemon meringue tart, lactose-free and egg-free, made with silken tofu for the lemon cream and aquafaba for the meringue. The crunchy crust of almond flour and coconut oil perfectly complements the sweet‑tart contrast.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h 32m
Prep
55m
Cook
18m
Cleanup
2h 45m
Total
Cost Breakdown
Total cost:$9.30
Per serving:$1.16
Critical Success Points
- • Aquafaba reduction
- • Tart dough consistency
- • Pre‑baking the crust
- • Cooking the lemon filling
- • Meringue assembly and whisking
- • Meringue caramelization
Safety Warnings
- • Be careful when reducing the aquafaba: the boiling liquid can cause burns.
- • Use the torch cautiously, keep the flame away from flammable surfaces.
- • Handle the hot oven with kitchen gloves.
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