No Products in the Cart
This matcha lemon meringue tart is the perfect balance of zesty citrus and earthy matcha, finished with a light, fluffy meringue that’s impossible to resist. From the crisp almond shortbread base to the smooth lemon–matcha filling, this dessert is a showstopper for matcha lovers.
And yes — torching the meringue is just as satisfying as eating it.
This recipe is plant-based friendly, naturally gluten-free, and ideal for anyone looking to elevate their matcha baking game.
1½ cups (160 g) almond flour
2 tbsp arrowroot flour
1 tbsp ceremonial grade matcha powder
Pinch of salt
3 tbsp maple syrup (or honey if not vegan)
3 tbsp plant-based ghee
2 tsp vanilla extract
In two separate bowls, mix the dry ingredients and wet ingredients.
Combine both mixtures until a soft dough forms.
Wrap the dough and refrigerate for 15 minutes.
Press evenly into a tart tin.
Bake at 165°C (325°F) for 20–25 minutes, until lightly golden. Allow to cool.
¼ cup paleo-friendly flour
2 tsp cornstarch
1 tsp baking powder
¼ tsp salt
1½ tbsp ceremonial grade matcha powder
1½ cups sugar
3 eggs, beaten
¾ cup freshly squeezed lemon juice
½ tbsp lemon zest
In a bowl, whisk together eggs, lemon juice, sugar, and lemon zest.
In a separate bowl, mix the flour, cornstarch, baking powder, salt, and matcha.
Slowly combine the wet and dry mixtures, whisking until smooth.
Pour the filling over the baked crust.
Bake at 165°C (325°F) for 30–35 minutes, until the center is just set. Cool completely.
3 egg whites
¾ cup maple syrup
¼ tsp lemon juice
Add all ingredients to a heatproof bowl set over a saucepan of simmering water.
Whisk constantly until the mixture reaches 71°C (160°F).
Transfer to a stand mixer and beat on high speed for 8–10 minutes, until glossy and stiff.
Spoon or pipe onto the cooled tart and lightly torch for a golden finish.
Chill the tart for 1 hour before serving for clean slices and enhanced flavor. Pair with a cup of ceremonial matcha or specialty coffee for the perfect dessert moment.
