Photo of Lemon meringue tart by WW

Lemon meringue tart

Points® value
Total Time
2 hr 10 min
30 min
40 min
The meringue on top of this vegan tart is made from a surprising ingredient.


Ready rolled light shortcrust pastry sheets

115 g


5 zest(s) of 1, plus extra to serve

Lemon Juice, Fresh

200 ml, juice of 5 lemons

Caster Sugar

225 g


4½ tablespoon(s), level

Dairy free spread

40 g

Plain Soya Yogurt

100 g

Aquafaba egg substitute

80 ml


  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.


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.