This is a slight twist on a lemon meringue pie. The flavor of lemon meringue pie is such a win in many households and so I thought I would try and create an epic vegan one. These lemon meringue slices are so good and super fun to make! They are undetectably vegan and full of flavor.
You will need:
Square dish
Pot
Mixter
Measuring cups and spoons
Time: 2 hours total
Base:
1 pack biscuits such as vegan Marie biscuits
2 tablespoons coconut oil
1 tablespoon plant-based milk
Lemon Filling:
1 tin coconut cream
3 tablespoons castor sugar
Juice of 2 lemons
3 tablespoons of cornflour
Meringue:
1 cup of Aquafaba
3 tablespoons castor sugar
1/4 teaspoon cream of tartar
Directions:
Crush up your biscuits. Mix in the melted coconut oil and milk.
Transfer into your square dish and press down until the base is smooth.
Place in the freezer to set while you start the lemon filling.
In a pot pour in 2/3 of the tin or coconut cream and castor sugar.
Bring to boil and add in the juice from two lemons.
Mix the cornflour in with the remaining coconut cream and add it to the pot.
Mix until the mixture thickens.
Pour this mixture over the biscuit layer and place in the freezer to set for about an hour.
Once your base and lemon cream layer have set start with the meringue layer.
Pour the Aquafaba into a mixing bowl and mix using a handheld mixer.
Keep mixing for about 5 minutes on high before you add the cream of tartar. You want the mixture to be able to hold peaks. Once this has happened slowly add in the castor sugar 1 tablespoon at a time while you continue to mix.
Slice your squares out of your dish.
Place the meringue mix in a piping bag or you can just spoon it on top.
Pip however much meringue topping you like. If you have a kitchen torch you can flame the top but not to worry if you don’t they are soo good just like this 🌱
