Lemon Tarts with Zero Sugar Meringue is a smaller and healthier version of the classic tart. Nonetheless, they are equally delicious, and you will enjoy them without knowing the difference.
Considering that this was my first time making Lemon Tarts with toasted Meringue I must say, they were quite a success. Not to mention I was using Swerve sweetener instead of sugar for the meringue, also for the first time.
Well, it was my son-in-law’s Birthday, and, since his sister always makes the cake I made one of his favorite desserts. Last year I made KEY LIME MINIS that he really liked but this year he asked for Lemon Tart. Originally I thought I was going to make one big tart. However, I changed my mind and made ten small tarts instead. That means I had to double the recipe. Therefore, if you would like to make ten, I suggest you double it as well. Although the meringue is going to be enough you do not need to make it double.
Now I would like to talk a little about the SWERVE sweetener, which I recently discovered on Amazon. If you are familiar with my desserts, you must know they are always refined sugar-free. Sometimes I also use sugar substitutes such as Xylitol or Erythritol. They are both naturally derived from fruit alcohol and they are perfectly safe. However, not everybody likes them, and some people have difficulties digesting them. This was the case with my older daughter, so I had to look for other options. I tried Monk fruit sweetener, which is actually quite healthy. Unfortunately, it tastes almost like Stevia and is not too suitable for baking.
Now finally I discovered Swerve which measures, bakes, and even tastes like sugar. The best part is, that my daughter approved and the toasted meringue was amazing. To find out more about SWERVE, please read HERE.
Thank you for visiting and please watch the video for detailed instructions. And if you have any questions or suggestions, please feel free to leave a comment. I wish you a wonderful week.
- standing mixer or electric hand mixer
- 5 fluted tart pans fluted non stick (4 inch diam, with removable bottom)
- piping bag
- parchment paper,
- surgical gloves
- butane torch
- 1 cup of almond flour
- 1 cup of quinoa flakes
- ½ cup of ground sunflower seeds
- ¼ cup of unrefined coconut oil melted above the steam in double boiler
- ¼ cup maple syrup
- 2 tsp pure vanilla extract
- Pinch of Himalayan pink salt
- Mix well
- LEMON CUSTARD
- 400 ml of coconut milk 1 can, room temperature
- 2 tbsp arrow root powder
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- 1 tsp turmeric powder for color
- ½ cup lemon juice fresh squeezed
- 1 cup of Swerve sweetener
- ¼ tsp of cream of tartar
- 3/4 cup of aquafaba chilled liquid from canned chickpeas
- 1 tsp pure vanilla extract preferably powder
- Line your pans with parchment paper. Brush the bottom with oil first to help the paper stick on.
- Measure 5tbsp or mini ice cream scoops of the mixture per tart.
- While wearing surgical gloves, press down the mixture until perfectly flat. Create a rim and remove the overlapping crumbs. Press down to make the edge smooth. If you don’t have gloves, you can use plastic wrap.
- Preheat oven to 350F, 200C.
- Place small piece of parchment paper in the centre of each tart and fill with beans or baking pie beads.
- Bake for 15 minutes.
- When ready, let it cool down for at least 30 minutes before you fill them with custard.
- LEMON CUSTARD
- Mix all the ingredients except lemon juice and whisk well.
- Bring it to a boil, whisk again and take it off the heat.
- Add lemon juice and whisk thoroughly.
- Transfer the custard to a measuring pitcher and fill your tarts.
- Place them into a refrigerator for 8 hours or overnight.
- In a small bowl, mix cream of tartar with Swerve sweetener and set aside.
- Pour aquafaba into a large bowl or standing mixer and whisk full speed util thick and fluffy. It takes about 10 to 15 minutes.
- Gradually start adding the sweetener mixture measuring about ¼ cup each time and continue whisking.
- Add vanilla powder at the end and whisk couple minutes longer.
- Remove your tarts from the pans. It should be easy, by pushing the bottom upwards.
- Fill your piping bag and decorate each tart.
- By using butane torch, lightly toast meringue on your tarts.
- Yu may decorate with slices of lemon and mint leaves.
- These tarts can be stored in a refrigerator for up to 5 days. The shells can be frozen without the custard filling. Best before they are baked.
- SWERVE Natural Zero Sugar Sweetener is available on Amazon.
However, if you prefer regular sugar, it is perfectly fine and you can use precisely same amount.
- BUTANE TORCH available on Amazon
4 inch TART MOLDS available on Amazon as well.
- Coconut milk can be substituted for oat milk and coconut oil for vegan butter.