by Buffy Ellen
One recipe many of you have often asked me to make here on the blog, is a healthy Lemon Meringue Pie. So here she is - entirely plant-based, no dairy, refined sugars or eggs, very low in total sugar, naturally wheat free, and 100% delicious. I've made quite a few of these lovely yellow spheres the past few weeks, honing the various elements, and am super happy to share with you the final result!
This Healthy Lemon Meringue Pie is quite different to my other tart/pie recipes, in that I've heated the filling with arrowroot to thicken it, instead of using coconut oil which hardens on chilling. This leads to a markedly different texture inside, more gooey and tangy rather than creamy and rich, exactly like a traditional lemon meringue should taste. It also means it's a lot less energy dense than a traditional cashew or nut based cheesecake. I've also only added the tiniest amount of sweetener, instead allowing the natural zesty lemon to shine through.
The base meanwhile is just stunning - so simple to make and with truly affordable ingredients. Once you've tried it, I'm certain it will become a staple tart base for you, long after this creation.
Then comes the meringue. Now meringue without egg whites is a rather hard task (although it can be done using chickpea soaking water, but it's rather laborious and time consuming). I've instead opted to top our lovely tart with a gorgeous Coconut Cashew Whip. Not only is it entirely sugar free and requires only three ingredients, it works perfectly with this pie, acting as the dollop of whipped cream you no doubt already want to add to the side of your Lemon Meringue Pie anyway.
I've spoken about lemons, the key ingredient, in details before in this Lemon Coconut Truffles recipe here, so if you'd like a wee refresher on why lemons are such a fabulous addition to your diet have a read of that there. Meanwhile I hope you love this recipe, I'm really excited about you trying it out!
If you make this luscious Lemon Meringue Pie, I'd love to see your version on Instagram - tag me @begoodorganics and #begoodorganics so I can come say hello!
Have a beautiful Sunday, and til next week, stay happy and well.
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Takes 20 mins + overnight to set
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Always use certified organic, local and fairly traded ingredients wherever possible
Filling1/3 cashews + 1 1/2c water (or 1 1/2 c soy/coconut/almond/rice milk)1/3 c arrowroot/cornflour4 tbsp yacon root powder + 1 tbsp brown rice malt syrup2 1/2 lemons (zest, juice and flesh = 2/3 c juice, 2 tbsp zest)1 tsp vanilla extract1/8 tsp sea salt1/8 tsp turmeric (optional, for colour)Meringue400ml coconut milk (~18% fat)1 c cashews3 tbsp coconut oil (melted)
Lemon zest to top
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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