Vegan lemon ‘meringue’ slice

Personas:

Preparación:

Cocción:

Tiempo total:

Ingredientes para

1 cup plain flour

1/4 teaspoon baking powder

1/2 cup desiccated coconut

1 1/2 cups caster sugar

1/2 cup coconut oil

2 teaspoons vanilla extract

1/3 cup cornflour

1 tablespoon finely grated lemon rind

3/4 cup lemon juice

Yellow vegan food colouring (see notes)

400g can chickpeas

1/2 teaspoon cream of tartar

1 cup icing sugar mixture

Como se hace la

Dificultad: Easy

Step 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.
Step 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.