Mouthwatering Vegan Lemon Meringue Tartlets with Raspberry Coulis

Allergens

N/A

Ingredients

• Tartlet Crust:
• 1 1/2 cups almond flour
• 1 cup gluten
• free oat flour
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 tsp sea salt Lemon Curd Filling:
• 1 1/2 cups fresh lemon juice
• Zest of 3 lemons
• 3/4 cup coconut cream
• 3/4 cup maple syrup
• 1/2 cup cornstarch
• 1/2 tsp sea salt Meringue Topping:
• 4 large aquafaba egg whites (or canned chickpea liquid)
• 1 1/2 cups granulated sugar
• 1/2 tsp cream of tartar Raspberry Coulis:
• 1 cup fresh raspberries
• 3 tbsp maple syrup
• 1 tbsp lemon juice

Instructions

1. Prepare the crust by mixing together almond flour, oat flour, coconut oil, maple syrup, and salt in a bowl until well combined. Press into tartlet pans and chill for 30 minutes. For the lemon curd filling, whisk together lemon juice, zest, coconut cream, maple syrup, cornstarch, and salt in a saucepan over medium heat. Stir constantly until thickened, then remove from heat and let cool. In a separate bowl, beat aquafaba egg whites with cream of tartar until stiff peaks form. Gradually add sugar and continue beating until glossy and smooth. Assemble the tartlets by filling each crust with cooled lemon curd, then topping with meringue. Use a spatula or piping bag to create peaks on the meringue. Bake the tartlets at 325°F for 15 20 minutes or until lightly golden. Let them cool completely before removing from pans. For the raspberry coulis, blend fresh raspberries, maple syrup, and lemon juice in a blender until smooth. Strain through a fine mesh sieve to remove seeds. Serve tartlets with a dollop of raspberry coulis on top.

Chef’s Insight

The combination of zesty lemon curd and fluffy aquafaba meringue creates a delightful contrast in this vegan dessert.

Notes

Be sure to use fresh lemon juice for the best flavor.