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Combine all the ingredients for the shortcrust pastry and refrigerate for half an hour.
Roll out the pastry and line a flan tin. Bake at 180°C for a few minutes until the sides are golden.
Combine all the ingredients for the lemon curd and heat in a saucepan until thickened. Pour into the pastry base and refrigerate overnight.
Whisk together the aqua faba, xantham gum and vanilla extract until it forms stiff peaks.
In a saucepan, heat the sugar, agar powder, water, and glucose syrup until it reaches 250°F.
Slowly pour the sugar syrup into the aqua faba mixture, continuing to whisk until it cools and thickens.
Spread the meringue mixture over the lemon curd and torch the top with a blowtorch.
Chill and serve.