This tangy and beautiful, lemon and blueberry meringue tart is completely vegan, but it tastes exactly like the real deal!
I am extremely thrilled to share this vegan lemon blueberry meringue tart that tastes exactly like traditional lemon meringue pie with added blueberry flavor! This beautiful tart has a thick lemon and blueberry curd filling topped with a torched aquafaba (chickpea brine) meringue that altogether tastes decadent and is not too heavy. I worked on this recipe for several days, experimenting with different ingredients to get the proper consistency of the curd, and I found that a combination of plant-based milk, cornstarch, and agar powder as thickeners work perfectly.
Lemon meringue tarts or pies are known for their lightly browned meringue. The best way to brown meringue is to use a butane torch or a broiler. A butane torch is convenient because you can control the browning easily whereas a broiler simply browns the meringue all around. As for me, I ran out of butane and was unable to use my torch so I had to use the broiler. The result was fine, but I unfortunately got some uneven browning this time. No worries! It still tasted and looked great. Although, do be careful not to place the tart under the broiler too long because the meringue can burn quickly.
What is aquafaba?
The impressive ingredient in this recipe is aquafaba, liquid from a can of chickpeas, which can be whipped into a near-identical egg white meringue. Whoever discovered this is a genius, and the entire vegan community is thankful because the resemblance is remarkable! Chickpea or white bean aquafaba whip up the best so I highly recommend using one of these two beans. I also find that a stand mixer with a whisk attachment whips the meringue slightly better than an electric mixer.
What type of plant-based milk should I use?
Use an unsweetened milk that does not have a strong flavor and is not too thick/creamy for this recipe. The lemon flavor should be strong enough to mask the flavor of whatever milk you choose, but some milks have a strong taste so be aware of that. The exact milk I used is SO Delicious unsweetened coconut beverage, which is slightly creamy and lacks coconut flavor, which was ideal for this recipe. I recommend using an unsweetened almond milk, half light coconut milk half water, unsweetened soy milk, or any other similar milk. For reference, the milk I used contained 4 g. fat per cup, therefore I recommend a milk that contains around 4-7 g. fat per cup.
What baking pan should I use?
This recipe yields a 6 x 2 in. tart so I used this 6 x 3 in. springform pan. A springform pan is not typically used for making tarts, but it did the trick. The ideal pans for this recipe are a 6 x 2 in. fluted tart pan or a 6 x 2 in. cake/tart ring.
Lemon Blueberry Meringue Tart (V)
yield: 6 x 2 in. tart
total cook time: 3 hr.
For tart crust option 1:
- store-bought vegan pie crust. I used Wholly Wholesome traditional organic pie dough.
For tart crust option 2 (recipe from Loving it Vegan):
- 145 g. or 1 cup + 2 Tbsp All purpose flour
- 55 g. or 1/4 c. solid coconut oil
- 3 g. or 1/2 tsp. salt
- 13 g. or 1 tbsp. sugar
- 42-56 g. or 3-4 tbsp. ice water
For lemon curd:
- 190 g. or ~ 3/4 c. plant-based milk (See above for milk options)
- 8 g. or 2 tsp. agar powder
- 22 g. or 2.75 tbsp. cornstarch
- 170 g. or 0.85 c. granulated sugar
- 160 g. or 2/3 c. fresh lemon juice
- 10 g. or 1.5 tbsp. lemon zest
- 2-3 g. or 1/4 -1/2 tsp. turmeric
- 28 g. or 2 tbsp. vegan butter
For blueberry curd
- 190 g. or 1 1/3 c. blueberry
- 64 g. or 4 tbsp. plant-based milk
- 4 g. or 1 tsp. agar powder
- 25 g. or 2 tbsp. granulated sugar
- 8 g. or 1 tbsp. cornstarch
- 10 g. or 2 tsp. lemon juice
- 14 g. or 1 tbsp. vegan butter
- 60 g. or 4 tbsp. cold aquafaba (liquid from a can of chickpeas or white beans)
- 70 g. or 5.5 tbsp. granulated sugar
- 1 g. or 1/8 tsp. cream of tartar
- 1 g. or 1/4 tsp. vanilla extract
- 1 g. or 1/8 tsp. lemon juice
- Preheat oven to 380 F.
- Place the tart dough into a 6 x 2 in. or 6 x 3 in. pan and press down the bottom and sides until the dough is even and smooth. Trim off excess dough as needed. The tart edges should be 2 in. high. Use a fork to gently poke holes on the bottom and sides of the dough. Place a large piece of parchment paper on top of the dough and pour in baking weights or beans. Bake in the oven at 380 F. for 15 min. This step is called blind baking the crust.
- Remove the pan from the oven and remove the parchment paper and baking weights. Place the exposed crust back in the oven for 8 min.
- Remove pan from the oven and allow the crust to cool completely.
- To make the lemon curd, add milk of choice, agar powder, cornstarch, and sugar into a small pot and gently whisk consistently over low heat. Once the mixture is incorporated, add in the lemon juice. lemon zest, and turmeric and whisk consistently over low heat until the mixture comes to a boil. The mixture should be quite thick. The mixture is quite tangy so now is the time to taste the curd and add more sugar if needed.
- Remove the pot from heat and add in the butter. Whisk until completely melted. Set aside to cool for about 10 min. and then pour the mixture into the cooled tart crust. Allow to cool for an additional 10 min. and then place in the fridge for at least 45 min. for the lemon curd to firm up.
- In the meantime, to make the blueberry curd, add blueberries into a blender and blend until a puree forms. Filter the puree through a sieve to remove the pulp.
- Add the puree, milk of choice, agar powder, sugar, and cornstarch into a small pot and whisk consistently over low heat. Once the mixture is incorporated, add the lemon juice and whisk until mixture comes to a boil.
- Remove the pot from heat and add butter in. Whisk until completely melted. Set aside to cool for about 15 min. Remove the refrigerated lemon tart from the fridge and touch the lemon curd to make sure that the lemon layer is firm. Pour the blueberry curd over the lemon layer and refrigerate for an additional 45 min. for the blueberry curd to firm up. The curd will not reach the tart brim since meringue will be piped on the top.
- After the tart has completely set, make the meringue. Add aquafaba into a stand mixer with whisk attachment or use an electric beater. Whisk the aquafaba on high speed for 2 min. until the mixture begins to turn white and foamy. Add the remaining ingredients and whisk on high for 5-7 min. Place the meringue into a piping bag with a star piping tip and pipe the meringue on to two-thirds or the whole tart as shown below:
- Torch the meringue until golden brown or place the meringue about 4 in. from heat under a broiler at 390 F. for 2-4 min. Keep an eye on the meringue if using a broiler because the meringue burns easily! The tart will not melt under the broiler since it is for a short period of time.
- You may top the meringue with a slice of lemon and some mint leaves if you would like. Serve and enjoy!
*Nutrition facts are estimates