Vegan lemon meringue slice

Vegan lemon meringue slice

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What? A meringue, with no eggs? Everyone will love this easy, zesty dessert that substitutes chickpea liquid for egg whites.

The ingredient of Vegan lemon meringue slice

  1. 1 cup plain flour
  2. 1/4 teaspoon baking powder
  3. 1/2 cup desiccated coconut
  4. 1 1/2 cups caster sugar
  5. 1/2 cup coconut oil
  6. 2 teaspoons vanilla extract
  7. 1/3 cup cornflour
  8. 1 tablespoon finely grated lemon rind
  9. 3/4 cup lemon juice
  10. 1 cup coconut milk
  11. Yellow vegan food colouring (see notes)
  12. 400g can chickpeas
  13. 1/2 teaspoon cream of tartar
  14. 1 cup icing sugar mixture

The instruction how to make Vegan lemon meringue slice

  1. Preheat oven to 180C/160C fan-forced. Grease a 16cm x 26cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides. Sift flour and baking powder into a bowl. Stir in coconut and 1/2 cup caster sugar. Add coconut oil and half the vanilla. Stir until well combined and a soft dough forms. Press mixture into base of prepared pan. Bake for 15 to 17 minutes or until golden (see notes). Set aside to cool completely.
  2. Place cornflour, lemon rind and remaining caster sugar in a heavy-based saucepan. Gradually stir in lemon juice and coconut milk. Using food colouring, tint mixture pale yellow. Place over medium heat. Stir for 1 to 2 minutes or until sugar dissolves. Increase heat to medium-high. Cook, stirring constantly, for 5 minutes or until mixture just bubbles and thickens. Working quickly, spoon over base in pan. Smooth top. Refrigerate for 2 hours or until set.
  3. Drain chickpeas over a bowl to reserve liquid (youu2019ll need 1/2 cup liquid). Transfer chickpeas to an airtight container and store in the fridge for another use. Using an electric mixer, beat chickpea liquid for 5 minutes or until white and foamy and soft peaks form. Add cream of tartar. Beat to combine. Gradually add icing sugar, 1/4 cup at a time, beating until stiff, glossy peaks form. Beat in remaining vanilla.
  4. Remove slice from pan and place on a board. Spoon u2018meringueu2019 mixture onto slice. Using a spatula, spread to cover lemon mixture. Using a kitchen blow torch, brown u2018meringueu2019 (see notes). Stand for 20 minutes. Cut into squares. Serve.

Nutritions of Vegan lemon meringue slice

fatContent: 206.735 calories
saturatedFatContent: 9.3 grams fat
carbohydrateContent: 8.4 grams saturated fat
sugarContent: 29.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 1.2 grams protein
sodiumContent:

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