Experience a refreshing twist on the classic lemon tart with this unique vegan version that incorporates creamy avocado and a delightful coconut meringue topping. This vibrant dessert is not only visually appealing but also packed with flavor and nutritional benefits. Perfect for special occasions or a sweet treat at home!

Ingredients

For the crust:

  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt

For the lemon filling:

  • 2 large ripe avocados
  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • 1/4 cup maple syrup (adjust to taste)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

For the coconut meringue:

  • 1/2 cup aquafaba (liquid from canned chickpeas)
  • 1/4 teaspoon cream of tartar
  • 1/2 cup powdered sugar
  • 1/2 cup unsweetened shredded coconut

Instructions

Preheat your oven to 350°F (175°C). Start by preparing the crust.

In a mixing bowl, combine the almond flour and sea salt. Add the melted coconut oil and maple syrup, mixing until a crumbly dough forms. Press the mixture firmly into the bottom and up the sides of a tart pan. Use a fork to poke holes in the bottom to prevent bubbling.

Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.

While the crust cools, prepare the lemon filling. In a blender, combine the ripe avocados, fresh lemon juice, maple syrup, lemon zest, vanilla extract, and cornstarch. Blend until smooth and creamy. Taste and adjust sweetness if necessary.

Once the crust is cool, pour the lemon filling into the crust, smoothing it out with a spatula.

Next, prepare the coconut meringue. In a clean mixing bowl, combine aquafaba and cream of tartar. Using an electric mixer, beat the mixture on high speed until soft peaks form (about 5-7 minutes). Gradually add the powdered sugar, continuing to beat until stiff peaks form. Gently fold in the shredded coconut.

Spoon the coconut meringue over the lemon filling, spreading it evenly. Use the back of a spoon to create peaks and swirls for a decorative touch.

Return the tart to the oven and bake for an additional 15-20 minutes, or until the meringue is golden and slightly firm to the touch.

Once baked, remove the tart from the oven and let it cool at room temperature before refrigerating for at least 2 hours to set.

Slice and serve chilled, garnished with additional lemon zest or fresh berries if desired. Enjoy your vibrant avocado lemon tart with coconut meringue!