Matthew Kenney’s Vegan Lemon Meringue Tart & Sable Recipe

Lemon meringue tart with sableLemon meringue tart with sable
Lemon meringue tart with sableHigh Tea at AlibiLemon meringue tart with sable
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Vegan Lemon Meringue Tart & Sable Recipe by Matthew Kenney.

Matthew Kenney
Matthew Kenney

US chef, restaurateur and global plant-based dining pioneer, Matthew Kenney has shared his delightful Vegan Lemon Meringue Tart with Sable Recipe.



Vegan Sable Breton Base

  • 500 olive oil
  • 150 cocoa butter
  • 640 muscovado sugar 12 salt
  • 1365 flour
  • 14 baking soda
  • 245 almond powder 150 g mashed bananas

Melt cocoa butter unto 36 degree and add olive oil and mix well and keep in chiller overnight . following day , add salt and sugar and flour and the rest to make a dough . bake at 150 degree for 15 mins

Vegan Lemon Cream

  • 2 1/2 cup. raw cashews, soaked overnight (or soak 1-2 hours in freshly boiled water)
  • 1/2 cup. full fat coconut milk
  • Zest of 3 lemons
  • 2 cup lemon juice
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 tsp salt

Place oil, and salt into a high-powered blender. Blend, scraping down the sides as needed, until creamy. Pour this mixture into the cooled crust, spreading evenly with a spatula. Refrigerate 2 hours or until set.

Lemon meringue tart with sable
Lemon meringue tart with sable

Mango Glaze

  • 1000 nappage glaze
  • 200 mango glaze


  • 400 chickpea juice
  • 400 sugar

Whip it up until fluffy and pipe and dehydrate for overnight.