Who is an absolute fan of lemon 🍋 here? This vegan lemon mini pie recipe will win you over instantaneously from the first bite. The touch of sourness brings a unique taste and freshness to the recipe.
Ingredients:
For the crust:
- 1 cup of Nutbrown Natural
- 1 cup of rolled oats
- ½ cup of dates
- 1 tbsp. of coconut oil
- ¼ cup of water
For the toppings:
- 1 ½ cup of coconut milk
- 1/3 cup of lemon juice
- 1 tsp. of lemon zest
- ¼ cup of cornstarch
- ¼ cup of sugar
- ¼ tsp. of turmeric
Aquafaba meringue (optional):
- ½ cup of liquid from a can of chickpeas
- ½ tsp. of lemon juice
- 1/3 cup of sugar
- 1 tsp. of vanilla extract
Preparation:
For the crust:
- Mix all the ingredients in a food processor until you reach a granular texture.
- Prepare your mini pies molds and let them cool down in the refrigerator.
Toppings:
- In a pan at medium heat, mix the lemon juice and cornstarch together.
- Add the coconut milk, sugar, lemon zest and turmeric and bring to a boil until the liquid gets thicker.
- Fill the molds and let them cool in the refrigerator.
For the meringue:
- Whip at medium-high speed the chickpeas liquid with an electrical mixer for 2 minutes until you reach a frothy texture, then add the lemon juice and whip until the texture becomes creamy.
- Add the sugar and vanilla extract and whip again until you get a thick creamy texture.
- Garnish the mini pies with the meringue and let them cool in the refrigerator for 1 hour.
