A reader contacted me through my blog and asked me if I could do a gluten free lemon meringue for her. 100% yes I could! I had done one before with a gluten free base and chock a block with eggs and sugar in the filling and meringue. But then I thought about it. I know a lot of my readers are vegan, and I didn't eat eggs, so I set out on a mission to create a gluten free & vegan version. This wasn't an easy feat. I cooked the same recipe numerous times (boy did my boyfriend love all the tarts!), tweaked the recipe and experimented with different toppings. Finally my lemon meringue was born!! The base was crunchy, the filling was so lemony and the topping stayed upright!! Hopefully you love these as much as we do!
This recipe makes 8 small pies / tarts. The base recipe is enough to make a big pie (I have used this base for a large tart before), but I think the lemon meringue may need to be doubled to make a big pie (I have not tried). I go with the smaller ones (they're pretty addictive, so at least this way I can stop at one!). I use Natvia in this recipe, you could use Stevia or normal sugar, depending on what you like. It will work either way.
This recipe makes 8 small pies / tarts. The base recipe is enough to make a big pie (I have used this base for a large tart before), but I think the lemon meringue may need to be doubled to make a big pie (I have not tried). I go with the smaller ones (they're pretty addictive, so at least this way I can stop at one!). I use Natvia in this recipe, you could use Stevia or normal sugar, depending on what you like. It will work either way.
A lengthy recipe but worth every ingredient!
Base:
¾ cup shredded coconut
¼ cup walnuts
¼ cup hazlenuts
¾ cup almond meal
1 tbsp chia seeds
pinch salt
¼ cup maple syrup
1 tbsp coconut oil
1 tbsp chocolate coconut butter (if not, add some cocoa and 1 tbsp extra coconut oil)
1 tsp vanilla essence
Base:
¾ cup shredded coconut
¼ cup walnuts
¼ cup hazlenuts
¾ cup almond meal
1 tbsp chia seeds
pinch salt
¼ cup maple syrup
1 tbsp coconut oil
1 tbsp chocolate coconut butter (if not, add some cocoa and 1 tbsp extra coconut oil)
1 tsp vanilla essence
My blender is fine for this.
- Blend all the dry ingredients in a food processer / blender
- Melt wet ingredients and add to the dry. Process in blender until mixed.
- Push mixture into a lined pie tin or tart tins (make sure it is lined otherwise it wont come out!). I used ramekins as that is all I had! If you are using small tins, break base into the amount of tins you have, roll into balls and then push into tins.
- Bake at 180 degrees for about 10 mins or until browned. You can keep them raw if you wish.
Lemon filling (adapted from Mr Nice Guy Bakeshop):
1 cup natvia
½ cup cornflour
1 cup almond milk
¼ tsp salt
1 cup water
3/4 cup lemon juice
1 - 2 tbsp. lemon rind
Pinch agar (around 1/2 tsp)
1 cup natvia
½ cup cornflour
1 cup almond milk
¼ tsp salt
1 cup water
3/4 cup lemon juice
1 - 2 tbsp. lemon rind
Pinch agar (around 1/2 tsp)
Before they head off into the fridge.
- Place all ingredients in a saucepan and heat over medium heat.
- Whisk as the mixture is heating. It should start to thicken and look a little jelly like. This is normal!
- Once it has thickened, place into pie tarts (I didn't let my shells cool, I use them straight from the oven).
- Place tarts in the fridge to cool completely.
Meringue:
1 can coconut milk
1 tsp agar powder
1 tbsp cornflour
1 ½ tbsp natvia
1 tsp vanilla essence
1 can coconut milk
1 tsp agar powder
1 tbsp cornflour
1 ½ tbsp natvia
1 tsp vanilla essence
1. Pour coconut milk into pot and sprinkle agar over the top. Let sit for 5 mins.
2. Cook over medium heat & whisk until fluffy. Add in cornflour & continue to whisk.
3. Allow to fully cool in fridge.
4. In the morning, your meringue should be completely set.
5. Beat with an electric beater until smooth. You may have to add in a little coconut milk here.
6. Pipe on top of pie and refrigerate. I just used a sandwich bag, cut a little hole in the corner and piped the filling through there. Easy!
2. Cook over medium heat & whisk until fluffy. Add in cornflour & continue to whisk.
3. Allow to fully cool in fridge.
4. In the morning, your meringue should be completely set.
5. Beat with an electric beater until smooth. You may have to add in a little coconut milk here.
6. Pipe on top of pie and refrigerate. I just used a sandwich bag, cut a little hole in the corner and piped the filling through there. Easy!
Note: The first time I used light coconut milk & it didn't set in the morning. It still works ok, I just had to reheat it, add some more cornflour and refrigerate again. The second time I used full fat coconut milk. I popped it in the fridge and scooped out the cream that had set on top and used the milk underneath. Up to you how you want to do it! Let me know what works best for you as the meringue is still a work in progress!!