Plant-based Lemon Meringue
Preparation time: 20 minutes
Cook time: 60 minutes
Serves: 6-8 people
Ingredients
Filling
1/2 lemon juice
1/2-3/4 cup sugar
1/2 tsp lemon zest
1 cup coconut cream
1/3 cup cashew nut butter
1 tsp vanilla extract
Pinch of salt
1/3 cup corn starch
Base
1 cup Lifestyle Food Rolled Oats (grounded into flour)
1/2 cup Lifestyle Food Almond Flour
1/2 cup coconut flour
1 tbsp corn starch
1/4 cup date paste or liquid sweetener of choice
1/3-1/2 Lifestyle Food Coconut Oil
1-2 tbsp chilled water
Pinch of salt
Meringue topping
1/2 cup chilled aquafaba (chickpea brine)
1 1/2 cup icing sugar
1/3 cup cream of tartar
Pinch of salt
1/2 tsp lemon zest
Method
1. Start by making the base, blend together all of the ingredients until they come together as a dough, add more sweetener to your liking.
2. Line a round tart base with parchment paper, even the edges out to ensure the base does not stick to the tart base.
3. Add in the dough of the tart and press in with your fingers, making use of the bottom of the dish, working your way up, neatly pressing in the edges.
4. Preheat the oven to 180 degrees Celsius. Add in another line of parchment paper onto the base, fill with rice, and blind bake the tart base for 10-15 minutes.
5. For the filling, bring all of the ingredients to a simmer on low until it starts to thicken, whisk well. Once thickened, pour into the tart base (remove the rice and parchment paper) and leave to chill in the fridge for at least an hour.
6. For the meringue, place the aquafaba in a chilled bowl and start to whip up until it reaches white peaks, sift in the icing sugar bit by bit until it starts to thicken and starts to look glossy. Add in the cream of tartar, vanilla extract, and lemon zest. Whip a bit more until it reaches stiff peaks.
7. Scoop out the meringue into the tart filling, and make use of a kitchen blow torch to toast the top, serve with extra sugar and lemon zest.
