Vegan lemon meringue pie - Good Food Middle East
Chewy biscuit base and tangy lemon cream with light meringue topping—refrigerated for a refreshing dessert that's both simple and decadent.
Ingredients
- 100g speculoos biscuits
- 100g digestive biscuits
- 100g dairy-free butter, melted
- 25g coconut oil, melted
- 3 lemons, zested, plus 200ml juice
- 100g caster sugar
- pinch of ground turmeric
- 40g cornflour
- 60ml soya cream
- 40g dairy-free butter
- 100ml aquafaba (the liquid from a can of chickpeas)
- ½ tsp xanthan gum
- 1 tsp cream of tartar
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