For the Pastry
250g plain flour
105g vegetable baking fat
Pinch of salt
50g cold water
For the Lemon and Yuzu Curd
100ml yuzu + 2tbsp
2 tbsp. cornflour
50ml lemon juice
2 tbsp. lemon zest
80g coconut cream
6 tbsp. maple syrup
For the Meringue
120ml chilled Aquafaba (chickpea water)
125g + 2tbsp caster sugar
½ tsp cream of tartar
For the pastry, place the flour, salt and baking fat in a food processor and blend into fine crumbs. Add the water and blend to a dough. Allow 30 minutes to rest the pastry.
Roll out the pastry and line a greased, loose bottomed tart tin. Line the pastry with cling film, and fill with baking beans. Chill for 30 minutes.
Preheat a Miele Oven at 170°C on the fan setting and blind bake for 40 – 50 minutes. Allow to cool.
To make the lemon and yuzu curd, place the lemon juice, zest, 100ml yuzu, coconut cream and maple syrup in a saucepan on a hob
Heat to a simmer, continuing to stir with a wooden spoon.
Mix the cornflour and 2tbsp of yuzu together in a small bowl, and add to the saucepan, cook to a thick sauce, and add turmeric for a pale yellow colour.
Allow to cool and spoon the lemon and yuzu curd into a cooked pastry case, then level the top with a palette knife.
For the meringue, whisk the aquafaba and cream of tartar until stiff peaks form.
Half the vanilla pod and scrape out the vanilla seeds into the meringue.
Add the sugar a tablespoon at a time, while still whisking the meringue.
Spoon the meringue into a piping bag with a star nozzle and pipe onto the curd filled pastry case.