1

Preheat oven to 190°C. Line a 20 cm loose-base fluted tart tin with pastry and trim excess. Line pastry case with baking paper and fill with pastry weights, dried beans or raw rice. Bake for 15 minutes. Remove paper and weights and bake for a further 5–10 minutes or until golden. Set aside to cool in tin.

2

Meanwhile, to make lemon curd, place lemon zest, juice and 150 g sugar in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved. Stir cornflour and 2 tablespoons water to a smooth paste in a small bowl. Add cornflour mixture to pan and cook, whisking, for 1–2 minutes or until very thick. Whisk in oil spread and yoghurt until well combined. Transfer to a heatproof bowl, cover with plastic wrap (see tips) and set aside to cool.

3

Preheat oven grill on medium–high. Beat chickpea liquid in a medium bowl with an electric mixer 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 lemon curd into pastry base and top with meringue. Grill for 1–2 minutes or until lightly browned.

4

Serve sprinkled with extra lemon zest.