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Vegan lemon ‘meringue’ slice





Tiempo total:

Ingredientes para

Vegan lemon ‘meringue’ slice

  • 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

    Vegan lemon ‘meringue’ slice

    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.


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