Use chickpea water to create these delicious lemon meringue pie tarts with a lemon curd filling

Makes 18 tarts



lemon meringue pie tarts aquafaba

Aquafaba meringue

  • 115ml (1/2 cup) liquid from 1 tin chickpeas or navy or white kidney beans
  • 1/4 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 6 tbsp icing sugar
  • 1/4 tsp xanthan gum


  • 120g (2 cups) plain white flour
  • 1 tbsp granulated sugar
  • 1/2 tsp sea salt
  • 225g (1 cup) cold vegan butter, cubed
  • 115ml (1/2 cup) ice-cold water

Lemon curd filling

  • 150g (3/4 cup) granulated sugar
  • 1 tbsp tapioca flour
  • 255g (1 cup) soft tofu
  • 1 tbsp grated lemon zest and 115ml (1/2 cup) freshly squeezed lemon juice
  • 1/2 tsp vanilla extract
  • 1/8 tsp turmeric (optional, for colour)



  1. To start making the meringue, simmer the bean liquid in a saucepan until reduced by about half, 5-6 minutes. Place in a glass bowl and refrigerate until completely chilled.
  2. To make the pastry, combine the flour, sugar, and salt in a large bowl. Cut in the cubed butter with a pastry blender until a crumblike texture is formed with small pea-size pieces of butter throughout. Create a well in the centre of the mixture and pour in the water. I fill a cup with ice and water to ensure that the water is very cold. Just make sure you don’t get ice cubes in the pastry. Fold the pastry together a few times with a spatula until just mixed but still crumbly. Do not overmix!
  3. 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. 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 5 minutes to soften slightly before rolling out.
  4. Preheat the oven to 220°C (Gas Mark 7, 425°F) when ready to roll out the crust. Have ready 2 muffin pans or 18 mini foil tart pans. If you don’t have 2 muffin pans then bake the crusts in 2 batches, but refrigerate the extra dough and only roll and cut out rounds once the first batch is complete.
  5. 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.
  6. Using a 4in 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. 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.
  7. Bake for 18-20 minutes until golden brown and flaky. Remove from the oven and place on a wire rack to cool. Once cooled remove the crusts from the pan by gently nudging the edge with a knife or spatula. Place on a baking sheet or large plate. Continue your second batch of crusts if you only have one muffin pan.
  8. Meanwhile, to prepare the filling, combine all the ingredients in a blender and blend until very smooth. Pour into a saucepan and cook over medium heat, whisking constantly, for 5-6 minutes until thickened. Let the filling sit for 5-10 minutes, so it’s not piping hot, but don’t let it cool too much or it will gel up and be a little tricky to pour.
  9. Fill the crusts with the filling and refrigerate for at least 4 hours. The filling should be more firm and sticky to touch.
  10. To finish the meringue, beat the chilled bean liquid with a hand mixer or in a stand mixer for 2 to 3 minutes until it looks foamy. Add the vanilla extract and cream of tartar and continue beating until stiff peaks form, 3-4 more minutes. Add 1 tablespoon of the icing sugar at a time while beating for another 3-4 minutes. Add the xanthan gum last and beat for another 1-2 minutes. You’ll notice that the meringue will become stiffer and slightly stickier after adding the xanthan gum.
  11. Transfer the meringue to a piping bag with a large star tip or to a large ziplock bag with a small piece of the corner snipped off. Pipe a little swirl of meringue on top of each chilled tart. You can also dollop the meringue however you like on top.
  12. Set the oven to grill and place the baking sheet with the tarts under the grill once the element is hot. Hold the sheet with an oven mitt and move it around under the grill to brown the tops as evenly as possible. The tarts will brown almost immediately, and they burn very quickly, so do not leave them unattended. The tarts can be served immediately. Refrigerate leftovers for up to 1 week.


HOT TIP Whenever you open a can of beans, reserve the liquid, measure it, put it in a jar, label the jar with the amount, and freeze for later use.


This recipe makes enough filling and crust for a whole pie instead of tarts, but if you want to pile the meringue quite high, double the recipe for that.


Per 100g
Calories: 308, Carbohydrates: 35.0g, Sugars: 25.0g, Fat: 17.0g, Saturates: 3.6g, Protein: 4.5g, Salt: 0.53g


Recipe credit: Hot for Food Vegan Comfort Classics, copyright 2017 by Lauren Toyota. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 Lauren Toyota


1 Comment

  1. Kari on February 7, 2019 at 4:58 pm

    I’ve made this. You can use the curd in any crust and it will come out good. Heck, you can eat the lemon curd on it’s own and you will be happy if you like lemon!

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