Dairy-Free Lemon Meringue Tart
Indulge in the tangy, sweet perfection of this Dairy-Free Lemon Meringue Tart, a fresh twist on the classic dessert that’s both vegan-friendly and utterly delicious. Featuring a buttery, coconut oil-infused crust, this tart cradles a vibrant lemon filling made with zesty lemon juice, creamy coconut milk, and silken tofu for a rich yet dairy-free texture. Topped with a light and airy aquafaba meringue, whipped to fluffy peaks and gently browned for a golden finish, this dessert dazzles with its balance of flavors and textures. Perfect for special occasions or everyday indulgence, this tart is a standout treat that proves dairy-free baking can be elegant and crave-worthy. Whether you're serving it up for guests or savoring it solo, this lemon meringue tart is sure to brighten your table and your taste buds!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams granulated sugar
- 0.5 teaspoon salt
- 90 grams coconut oil
- 3 tablespoons cold water
- 4 tablespoons cornstarch
- 160 milliliters lemon juice
- 2 tablespoons lemon zest
- 240 milliliters coconut milk
- 120 milliliters agave nectar
- 200 grams silken tofu
- 1 teaspoon vanilla extract
- 180 milliliters aquafaba (liquid from canned chickpeas)
- 75 grams powdered sugar
- 0.5 teaspoon cream of tartar
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Mix well.
Add coconut oil to the flour mixture and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in cold water, one tablespoon at a time, mixing continuously until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for 15 minutes.
Roll out the dough on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges. Trim excess dough.
Prick the base of the dough all over with a fork, line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until the crust is lightly golden. Allow to cool.
In a saucepan, whisk together cornstarch and lemon juice until smooth. Add lemon zest, coconut milk, and agave nectar. Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
Remove from heat. Blend in the silken tofu and vanilla extract until smooth. Pour the lemon filling into the prepared crust and spread evenly. Chill in the refrigerator while making the meringue.
In a clean bowl, whisk aquafaba using an electric mixer until soft peaks form. Gradually add powdered sugar and cream of tartar, continuing to whisk until stiff peaks form.
Spread the meringue over the lemon filling, making sure to cover the edges of the crust. Create peaks with the back of a spoon if desired.
Bake in the preheated oven for 10-12 minutes until the meringue is lightly browned.
Allow the tart to cool completely at room temperature before slicing and serving.
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 445.3 g | 162% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 239.5 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
