Vegan Lemony Lemon Meringue

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• Step 1

  Place the almonds into the food processor and pulse till finely chopped, add the coconut flakes and pulse till combined. Now add the dates and coconut oil till it comes together and is sticky.
  Press firmly in your prepared tin (s) and place in the freezer till you need it again.

• Step 2

  For the filling, place the cashew nuts, maple syrup, melted coconut oil, softened (just melted) coconut cream and vanilla extract into a blender and start to blend. Place half of the lemon rind into the mixture and slowly pour the lemon juice in, tasting as you go to get the required lemon taste. I like mine very lemony so I occasionally add more then required. Once blended into a smooth batter like mixture, stir in the rest of the rind.

  Pour into your prepared tin (s) and place back into the freezer to set for about 2 hours till firm to the touch.

• Step 3

  For the meringue, place the strained chickpea water into a clean dry food processor or a bowl and use a hand help electric whisk and whisk until it forms stiff peaks and doesn't slide down on the side, much like egg whites.
  Min in the cream of tartar.
  Slowly start to add the caster sugar ( I use fine golden unrefined castor sugar) Some recipes use icing sugar but I prefer caster.
  Adding a little at a time and whisking in between, you should get a gorgeous shiny and silky meringue mixture.

  You can either pour this on top of the lemon filling and make swirls or pipe it on.

• Step 4

  To brown the meringues slightly, you can use a cooks blow torch or what I like to do is place the tart (s) under a gentle grill for about 5-7 minutes, watching it very carefully and turning it so it browns on the peeks evenly.

  Place back in the freezer for 15 minutes and then refrigerate for up to a week.

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