To make lemon avocado cream, stir sugar, zest and juice in a small saucepan over low heat until sugar dissolves. Simmer until slightly thickened to form a syrup. Cool completely.
Blend avocado, coconut oil and 2 tablespoons of the lemon syrup until smooth. Divide mixture among tartlet cases.
Using an electric mixer, beat egg whites until soft peaks form. With motor operating, gradually add sugar, beating until meringue is thick and glossy.
Spoon or pipe meringue onto tartlets.
Using a blowtorch, lightly toast meringue until golden. Dust with sifted icing sugar.
TIPS - Lemon avocado cream can be made up to a day ahead. If you do not have a blowtorch, simply preheat oven to its highest setting and bake tarts for 1-2 minutes or until meringue is lightly browned.
Serving Size 12
Servings 12