Photo of Lemon meringue tart by WW

Lemon meringue tart

SmartPoints® value per serving
Total Time
1 hr 10 min
30 min
40 min


Reduced-fat shortcrust pastry

149 g, (1 x 180g sheet with 17% discarded), just thawed

Fresh lemon rind

2 tbs

Lemon juice

200 ml

Caster sugar

1 cup(s), (220g)


¼ cup(s), (35g)

Reduced salt oil spread

40 g

Plain unsweetened soy yoghurt

100 g


cup(s), (80ml), chilled (see tip)


  1. Preheat oven to 190°C. Line a 20cm (base measurement) loose-bottomed fluted tart tin with pastry and trim excess. Prick pastry all over with a fork. Line with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 15 minutes or until just golden. Remove paper and weights and bake for 5-10 minutes or until golden. Set aside to completely cool in tin.
  2. Meanwhile, make curd. Place rind, juice and 150g sugar in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved. Combine cornflour and 1 tablespoon water in a small bowl until a smooth paste. Add cornflour mixture to pan and cook, whisking, for 1-2 minutes or until very thick. Stir in spread and yoghurt until well combined. Transfer to a heatproof bowl, cover with plastic wrap and set aside to cool.
  3. Preheat grill on medium-high. Using electric beaters, beat chickpea liquid in a large bowl for 10 minutes or until stiff peaks form. Add remaining sugar, 1 tablespoon at a time, beating constantly until sugar has dissolved and mixture is thick and glossy. Spoon cooled lemon curd into pastry base and top with meringue. Grill for 1-2 minutes or until lightly browned. Serve sprinkled with extra lemon zest.


The assembled tart is best served the day it’s made, but you can make the pastry case and lemon curd up to 2 days in advance. Keep the pastry case in an airtight container at room temperature and the curd in the fridge. Aquafaba is the liquid found in canned chickpeas. It's a great vegan replacement for egg whites and can be used to make meringue and marshmallows.