1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a 20cm loose-bottomed fluted tart tin with the pastry, then trim and discard the excess. Prick the pastry all over with a fork, then line with baking paper and fill with baking beans. Bake for 15 minutes until just golden, then remove the beans and paper and bake for another 5-10 minutes. Remove from the oven and let cool completely in the tin.

2

Meanwhile, make the curd. Put the lemon zest, juice and 150g sugar into a small pan set over a medium heat. Heat, stirring, until the sugar has dissolved. Put the cornflour in a small bowl and whisk in a tablespoon of water to make a paste, then add the paste to the pan. Whisk for 1-2 minutes until very thick, then stir in the spread and soya yogurt until combined. Transfer to a bowl, cover with clingfilm and allow to cool completely. Once cool, spoon the curd into the cooked pastry case and chill in the fridge for 1 hour.

3

Heat the grill to medium-high. Put the chickpea liquid into a large bowl and whisk with a hand-held electric whisk for 10 minutes until stiff peaks form. Add the remaining sugar, 2 tablespoons at a time, whisking each time until dissolved. Spoon the meringue over the lemon curd and put under the grill for 1-2 minutes until lightly browned (or use a kitchen blowtorch). Scatter over the extra lemon zest, then serve.