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Lemon Meringue Tart {vegan, gluten-free}

June 15, 2018


There is a moniker in the South called GRITS. It stands for Girl Raised in the South and it describes my grandmother perfectly. She loves that saying and points it out everywhere we go on t-shirts and bookmarks and canvas bags.  Although I was born in the South, I was raised all over the country so it never really applied to me. When I think of it I picture a traditional southern bell standing on the steps of a plantation house in a crinoline ball gown with a shade umbrella, a la Gone With the Wind. That’s never what my grandmother means, however, when she regards herself as a GRIT. She is referring to charm, grace and never going out in public without makeup. She also means good food and hospitality, always something wonderful waiting for visitors.  A cup of coffee, a slice of pie, sitting down at the little round kitchen table with the sticky plastic tablecloth to gossip and catch up. My mom is a modern version of a GRIT. She doesn’t drink coffee and prefers her desserts to be Michelin rated but her favorite pie is lemon meringue. Growing up, a neighbor named Ms. Heck always made one for her birthday and she raves about them to this day.  I think this recipe tops that one by a long shot.  I hope you make it for your friends and family and sit down with a slice to catch up. You never know, someone might remember you as the neighbor who always made their favorite dessert. I hope this recipe becomes a regular part of your collection. Let me know if you make it and how it turns out. Don't forget to tag your photo #theverdantplate on Instagram. Enjoy!


Lemon Meringue Tart

Serves 8-10


Tart Crust

1 cup 1-1 gluten free flour

1/2 cup almond flour

1/4 cup sugar

6 tablespoons cold vegan butter, cut-up

1/4 teaspoon almond extract

1/4 teaspoon salt

2-3 tablespoons ice water


- Combine flours and sugar in a food processor.  Pulse to blend

- Add butter, extract, salt and 2 tablespoons water.  Pulse until a soft dough forms, adding water as necessary

- Press into an 8-inch removable bottom tart pan.  Dock with a fork (poke it with some little holes)

- Bake at 400F for 15-20 minutes until golden

- Cool completely before filling


Lemon Curd

1 cup lemon juice (fresh squeezed)

1/4 cup water

1/2 cup sugar

1/4 cup cornstarch

1 teaspoon agar powder

1/4 teaspoon salt

1/3 cup coconut milk

2 tablespoons vegan butter

1 teaspoon vanilla


- Combine lemon juice through salt in a blender until smooth

- Bring to a boil over medium heat, stirring often.  (This will take around 10 mintues)

- Boil undisturbed 2 minutes

- Remove from heat and add milk, butter and extracts

- Pour into crust

- Mixture will thicken as it cools


Vanilla Meringue

2/3 cup aquafaba (garbanzo bean liquid)

1 teaspoon potato starch

1/4 teaspoon cream of tartar

1/2 cup sugar

1 tablespoon vanilla powder


- Whip aquafaba and starch in a stand mixer until frothy

- Add cream of tartar and whip on high speed until soft peaks form

- Slowly add sugar and vanilla powder until stiff, glossy peaks form

- Top tart with meringue and refrigerate


Note: I topped my tart with dehydrated lemon slices, mint and chamomile flowers.  This meringue recipe is so awesome you can even char it with a brulee torch for an authentic touch.  Go crazy with it!


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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!