Lemon Meringue Tart

Serves 4 tarts

Lemon meringue tart

Cooking Demonstrator: Liliya Goncharova

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  • 120 g coconut oil (solid not melted)
  • ½ cup grounded sunflower seeds
  • 1/3 cup grounded oats
  • 1/3 cup buckwheat
  • 1/3 grounded pumpkin seeds
  • ¼ rice flour
  • ¼ corn starch
  • 3 tbsp sugar
  • Cold water
  • Pinch of salt
  • Lemon curd
  • 414 ml Can coconut cream
  • 5 g Lemon zest
  • 120 ml Lemon juice
  • 20 g Corn starch
  • 1 Tbsp Golden syrup
  • Pinch of Turmeric(optional)
  • Aquafaba meringue
  • 100ml Reduced aquafaba
  • 1/3 tsp Cream of tartar
  • 1cup of Icing sugar


  1. Combine all dry ingredients.
  2. Add softened (but not melted) coconut oil and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs and there are no lumps of coconut oil left.
  3. Add cold water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is. Combine all the ingredients into a dough gently, but do not knead or the pastry will be tough. Wrap it in a piece of cling film and chill it in the fridge for 45 minutes.
  4. Remove the dough from the fridge. Flatten the dough with your palm and place it between two sheets of baking paper. Roll the pastry out very gently until you get a rough circle, about 2 mm in thickness. Place the rolled-out dough over your tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring that it snugly fits into all of the nooks and crannies. Trim the excess pastry with a sharp knife.
  5. Bake until golden brown on 180°C.
  6. Lemon curd
  7. Place coconut cream and lemon zest in a small saucepan and whisk to combine.
  8. Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.
  9. Lastly, add syrup and whisk again until well combined.
  10. Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and have jelly like texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
  11. Aquafaba
  12. Add your aquafaba to the bowl of your high speed mixer. The bowl should be very clean.
  13. Whisk at the highest speed for a few minutes until the mixture begins to foam and increase in volume.
  14. Add cream of tartar. Continue mixing at high speed, adding the sugar gradually.
  15. Beat until stiff peaks form.

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