I’ve been lately challenging myself to cook more zero-waste. There are some shrewdness I have applied to reduce the amount of organic waste we produce in our home.

Buy only what you eat

Let’s start basic. Avoid going to the store while hungry. You’ll end up buying more than planned and probably something readymade or an unhealthy snack. Whereas, if you plan your groceries, you are forced to think about what will you cook in the following days and actually stick to the plan. It is challenging to find the balance between not going every day to the store and buying only what you can eat, but it can be done by planning a week’s meals for example.

Zero-waste: don’t peel those root vegetables

Buy organic root vegetables, wash them well, and you won’t have to peel them. Small hack, but it saves so much waste. Plus, the peel is highly nutritious.

Slow Juice all those fruits and vegetables

This comes mainly from the fact that we like to make cocktails and mocktails and use a lot of citrus peels for that. So, if we wouldn’t do anything about it, our refrigerator would be full of peeled lemons and oranges. What to do with them? Just throw them into your slow juicer, add any kind of leftover cucumber, melon, carrots or other fruits or vegetables you might have laying around, mix in some honey and you’re good to go.

Zero-waste Recipe: Lemon tart with aquafaba meringue | on The Adagio Blog by Thais FK

Another way to use whole lemons is making a lemon tart. I know, you’ve always heard that the white part of the lemon is bitter. And that part’s true, but it can be neutralized with the right dosage of sweetener.

This zero-waste lemon tart is also topped by an aquafaba meringue, which is done using the brine from chickpeas or beans. Who could guess that from such an unpleasant looking water one could make such a glorious meringue? The wonders of chemistry and no-waste cooking! So, if you try to make my basil hummus with no tahini, don’t throw that brine but give these meringues a try!

Zero-waste Recipe: Lemon tart with aquafaba meringue | on The Adagio Blog by Thais FK

Lemon tart with aquafaba meringue

These mini lemon tarts are a delicious way to use an entire lemon and produce no-waste in the process. The flavor is fresh and lemony and the aquafaba meringue adds a soft, foamy texture to the tart.
Prep Time40 mins
Cook Time35 mins
Resting time30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: no-waste
Keyword: aquafaba meringue, lemon tart, no-waste
Serves: 4 mini tarts or 1 medium big tart
Author: Thais FK

Ingredients

For the brisee dough:

  • 90 g cold butter
  • 180 g flour
  • 45 ml cold water (2 ½ tbsp)

For the lemon filling:

  • 1 lemon
  • 100 g sugar
  • 1 egg

For the aquafaba meringue:

  • 75 ml aquafaba
  • 50 g powdered sugar
  • 1 tbsp lemon juice

Instructions

For the brisee dough:

  • Cut the butter into cubes
  • Place the butter and the flour into a blender and blend until the ingredients will have turned into a sandlike structure
  • Add the water and mix
  • Wrap the dough into a cling film or beeswax wraps and let it rest for half an hour

For the lemon filling:

  • Cut the lemon into chunks, place all the ingredients into a blender and blend until smooth

Assembly

  • Preheat the oven at 175°C (350F)
  • Unwrap the brisee dough, place it on a baking paper and roll it with a floured rolling pin
  • Butter the mini tart stamps and place the brisee dough in the stamps
  • With a fork, prick the dough in the stamps
  • Pour the lemon filling into the stamps, not making it quite reach the edge
  • Bake for 30 minutes

For the aquafaba meringue:

  • Whip the aquafaba until it will form soft, white peaks
  • Mixing constantly, add the powdered sugar, one tablespoon at a time and the lemon juice. Mix until firm, white peaks can be formed
  • Once the lemon tarts will be ready, pipe the meringue onto the tarts and either torch burn it or bake it in oven for 5-7 minutes at 175° C (350F)
Did you enjoy this recipe? Pin it for later! Tried this recipe? Mention @adagioblog or tag #adagiorecipes!
Zero-waste Recipe: Lemon tart with aquafaba meringue | on The Adagio Blog by Thais FK
Zero-waste Recipe: Lemon tart with aquafaba meringue | on The Adagio Blog by Thais FK

Thais FK

Italian photographer, recipe developer and content creator, Thais came to Finland by chance, but stayed for love. Through photography she tells stories about traveling, eating, cooking and living sustainably, in order to discover new cultures and not to forget her origins. Thais FK's portfolio: thaisfk.com

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