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Lemon meringue pie tarts

Indulge a little bit tonight with these sweet lemon meringue pie tarts. Not only are they delicious, they are also vegan!



For the Aqua Faba Meringue:

  • 1/2 cup liquid from 1 can chickpeas or navy or white kidney beans
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoon confectioners’ sugar
  • 1/4 teaspoon xanthan gum

For the pastry:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon sea salt
  • 1 cup cold vegan butter, cubed
  • 1/2 cup ice-cold water

For the lemon curd filling:

  • 3/4 cup granulated sugar
  • 1 tablespoon tapioca flour
  • 1 cup soft tofu
  • 1 tablespoon grated lemon zest and 1/2 cup freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon turmeric (optional, for colour)


  1. For the meringue, simmer the bean liquid for five to six minutes in a saucepan until reduced by half. Place in a glass bowl and refrigerate until completely chilled.
  2. For the pastry, combine the flour, sugar, and salt in a large bowl.
  3. Cut in the cubed butter with a pastry blender until a crumblike texture is formed with small pea-size pieces of butter throughout.
  4. Create a well in the center of the mixture and pour in cold water.
  5. Fold the pastry together a few times with a spatula until just mixed but still crumbly. Do not overmix!
  6. Portion half of the pastry on a large piece of plastic wrap. Lift the sides of the plastic over the pastry to bring it together and gently form a ball. Finish wrapping the plastic and gently flatten into a thick disk. Do the same with the other half.
  7. Refrigerate the pastry for at least 15 minutes before rolling out. You can also leave it up to 24 hours in the fridge, but it may need to sit at room temperature for five minutes to soften slightly before rolling out.
  8. Preheat the oven to 425°F when ready to roll out the crust. Have ready two muffin pans or 18 mini foil tart pans. If you don’t have two muffin pans then bake the crusts in two batches, but refrigerate the extra dough and only roll and cut out rounds once the first batch is complete.
  9. Flour the work surface, your hands, and a rolling pin and roll out one portion of the pastry to 1/8 to 3/16 inch thick, stopping every couple of rolls to make sure the pastry isn’t sticking. Gently lift the pastry and lightly flour underneath as you go.
  10. Using a ten centimeter round cutter, cut out as many circles as you can. Gently press the excess dough together and roll out again to cut out more circles.
  11. Place each circle into a muffin cup or tart pan and gently press into the bottom and sides. Pierce the pastry with a fork. Freeze for 15 minutes.
  12. Bake for 18 to 20 minutes until golden brown and flaky.
  13. Remove from the oven and place on a wire rack to cool.

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