6tbspfreshly squeezed lemon juice 90 mLabout 2 to 3 lemons
3-5drops yellow food coloringoptional
1/4cupolive oil 60 mL
1/3cupaquafaba 75 mL
1/3cupgranulated sugar 75 mL
1/4tspcream of tartar 1 mL
Instructions
Preheat oven to 350°F (180°C). Crust: In a large bowl, combine flour and salt. Add vegetable oil and stir well. Add water and stir to combine. If the mixture seems too dry, add a bit more water until it sticks together and forms a cohesive ball. The mixture should not be very sticky on the outside.
Roll mixture into a ball and place it in the center of a large sheet of wax or parchment paper. Place another sheet of paper overtop. Using a rolling pin, roll out to desired thickness (and so that crust is big enough to fit a 9-inch pie plate with a little left over). Remove top layer of paper and flip upside down into pie plate. Trim.
Bake pastry crust in middle of preheated oven until lightly golden brown and a bit crispy around the edges, about 10 minutes. Remove from oven and let cool.
Lemon Curd: In a small bowl, combine water, non-dairy milk and cornstarch. Whisk well to combine. Pour into a small, heavy-bottomed saucepan and cook over medium heat, stirring well with a whisk, until it starts to bubble, about 5 minutes.
Add sugar, salt, lemon zest, lemon juice, food coloring and olive oil. Continue to cook, whisking, until it thickens and bubbles, about 3 to 5 minutes. You’ll know it’s done when it coats the back of a spoon and you can run your finger through it without it running back together. Transfer to a separate bowl, cover and let cool in the fridge.
Meringue: In mixer bowl, combine aquafaba, sugar and cream of tartar. Set mixer speed to low and beat for 2 minutes. Turn speed up to medium and beat for 2 minutes. Set to highest speed and beat mixture until fluffy and peaks form, about 4 to 6 minutes. It will have a similar texture to marshmallow fluff.
Spread lemon curd in an even layer in pie shell. Top with meringue. With torch at full blast, holding it 2 to 3 inches (5 to 7.5 cm) from surface, toast top of meringue until golden brown - or broil in oven on top shelf. Serve immediately.
Notes
You can make individual lemon meringue tarts by following the same process, substituting a 12-cup muffin pan for the pie plate