Vegan Lemon Tart with Meringue Peaks
A stunning vegan lemon tart featuring a buttery pastry crust, silky coconut-lemon custard filling set with agar, and torched aquafaba meringue peaks. What sets this version apart is its completely plant-based approach without sacrificing traditional texture or flavor—the agar replaces gelatin while maintaining a smooth, sliceable consistency, and aquafaba whips to stiff peaks identical to egg whites. Tart, bright, and balanced, with a crisp pastry shell and cloud-like meringue that caramelizes under the torch. The tropical coconut milk mellows the sharp lemon juice into something elegant and rounded. Make this for dinner parties, celebrations, or when you want to prove vegan baking equals conventional pastry work. Serve chilled as the centerpiece dessert; the make-ahead nature and overnight chill time mean stress-free entertaining.
Ingredients
- 1 ¼ cups all-purpose flour
- 5 ½ tbsp cold vegan butter
- salt, pinch
- 3 tablespoon sugar
- 1 tablespoon cold water
- 1 teaspoon vinegar
- lemon, zest of 1
- 10 tbsp lemon juice
- 1 can coconut milk, 400 ml
- 1 ½ tablespoon cornstarch
- 1 teaspoon agar powder, 100% powdergelatin0.8:1gelling
not vegan
- ⅓ cups sugar
- 7 tbsp aquafaba, chickpea liquidegg whites3 tablespoonFull guide →
- 1 cup powdered sugar
- lemon juice, splash(optional)
Instructions
- 1
Lightly grease a tart pan and set aside.
- 2
Knead the dough ingredients together until combined, then roll out on a floured surface and transfer to the prepared tart pan. Refrigerate for 30 minutes.
- 3
Preheat the oven to 350°F.
- 4
Remove the dough from the refrigerator, prick it all over with a fork, cover with parchment paper, scatter dried beans or weights on top, and blind bake on the lower rack for 15-20 minutes until starting to set.
- 5
Let the crust cool completely.
- 6
Combine lemon zest, lemon juice, coconut milk, starch, agar powder, and sugar in a pot and stir well. Bring to a boil, stirring constantly, and simmer for 2 minutes.
- 7
Pour the filling directly onto the cooled crust and let cool completely.
- 8
Refrigerate overnight, preferably.
- 9
For the meringue, whip the aquafaba until foamy, then gradually add lemon juice and powdered sugar while whipping until stiff peaks form.
- 10
Pipe meringue peaks onto the tart and briefly torch until lightly caramelized.
- 11
Pipe remaining meringue onto a baking sheet and dry in the oven at 212°F with fan for about 1 hour, adjusting time depending on size.
Tips
Aquafaba must be the liquid from canned or cooked unsalted chickpeas, not brine. Room temperature whips faster; chill the bowl and whisk beforehand for maximum volume and stability, mimicking egg white behavior exactly.
Blind baking prevents a soggy crust: the parchment and weights shield the dough while the oven heat sets the structure. Cool fully before adding the liquid filling to avoid a melted, slumping crust.
Agar sets differently than gelatin—it requires boiling to activate fully. Stir constantly during cooking to distribute the powder evenly and avoid lumps that would mar the smooth filling.
Good to Know
Refrigerate covered for up to 3 days. The crust softens over time as it absorbs filling moisture. Meringue peaks remain crisp if stored separately in an airtight container at room temperature for up to 2 days.
Prepare the crust and blind bake up to 2 days ahead; wrap and refrigerate. Make the filling and pour into the cooled crust, then refrigerate overnight—this allows agar to set fully and flavors to meld. Whip aquafaba and torch meringue on the day of serving for the best texture.
Serve chilled directly from the refrigerator. Slice with a hot, wet knife, wiping between cuts. Pair with fresh whipped coconut cream, herbal tea, or a crisp white wine. Best enjoyed within 6 hours of meringue application, as humidity softens the peaks.
Common Mistakes
Skip blind baking to avoid a raw, soggy bottom—the filling liquid will soak into unbaked dough and the crust will collapse.
Under-whip aquafaba to prevent meringue from holding peaks; it must reach stiff peaks, which takes 5-7 minutes with electric beaters.
Add sugar too quickly to aquafaba to avoid deflating the foam; rainso it in gradually while whipping continues.
Substitutions
FAQ
Can I make this tart without a torch?
Yes. Skip torching and serve the meringue peaks uncaramelized, or bake them on a separate sheet at 100°C for 1 hour to dry, then arrange on the finished tart just before serving. The texture will be crisp rather than caramelized.
What if I do not have agar powder?
Use gelatin at 0.8 teaspoon per the agar amount, though this removes the vegan status. Dissolve gelatin in cool water first, then stir into the hot filling off heat. Cornstarch alone will thicken but not set the filling to a sliceable custard texture.
How long does this tart keep in the refrigerator?
The filled tart keeps for 3 days refrigerated; the crust gradually softens as filling moisture penetrates it. Meringue peaks stay crisp for up to 2 days if stored separately. Add peaks shortly before serving for the best contrast in textures.