No Bake Lemon Meringue Pie

Servings: 2

GF VEGAN NO BAKE

No-bake Lemon Meringue PIe to spice up your lockdown!

Base:

• 1/4 cup GF oats

• 5 dates

• 1/4 cup unsalted almonds

• 1 T melted vegan butter

• 1/2 T water

• Cinnamon

• Mixed spice

• 1/2 T sweetener

Filling:

• 1/4 cup soaked cashews

• 1 tsp cornflour + 1/2 T water

• Pinch of turmeric for the yellow color

• 2.5 T coconut sugar or sweetener

• 1/4 cup fresh lemon juice

• 1 tsp lemon zest

Topping:

• 1/4 cup aquafaba (chickpea can liquid) (chilled overnight)

• 1/2 cup powdered sugar or sweetener

• 1/2 tsp cream of tartar

---

INSTRUCTIONS:

• Soak your cashews overnight or for at least 8 hours in the fridge.

• Blend the base ingredients together until it is crumbly and holds together.

• Press into a tart tin or ramekin and freeze.

• Blend the soaked cashews and the lemon juice until smooth.

• Add the mixture to a saucepan and heat over a low heat. Mix in sugar until it melts in.

• Mix the tsp of cornflour with 1/2 T water and add to the mixture.

• Bring to a gentle boil until it starts to thicken.

• Mix through a pinch of turmeric if you want the "lemon" colour.

• Add to the base and freeze for a few hours.

• Add the chickpea liquid to a mixer and beat until soft peaks are formed.

• Add the cream of tartar until it is mixed through.

• Slowly add the sugar until firm peaks form.

• Take the tart out from the freezer and add the chickpea meringue on top.

• Top with some more lemon zest and devour immediately!

• Tag me @the_porridge_princess if you make it!