This vegan lemon meringue, created by The Happy Pear, is light and airy in texture and zesty and tangy in flavour.
Preparation time: 25 minutes plus chilling
Cooking time: 15 minutes
Serves: 6-8
Ingredients:
For the shortcrust pastry:
270g plain flour (plus extra for rolling)
160g coconut oil
1 tsp salt
For the lemon filling:
125g cashews, soaked overnight
125g coconut cream from a tin of full fat coconut milk
50g coconut oil
½ tsp vanilla extract
75 ml maple syrup
2 tsp lemon zest
4 tbsp lemon juice
⅛ tsp turmeric
For the vegan meringue:
Water from ½ can chickpeas
60g white caster sugar
For the full recipe | [ Ссылка ]
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