Vegan lemon meringue pies

These vegan lemon meringue pies are a mini version of this classic French dessert. They are a true flavour explosion and are bound to impress your guests.

PASTRY CASES:
180 g white all-purpose flour, sifted
a pinch of salt
1 tbsp icing sugar
60 ml / 4 tbsp olive oil

LEMON CURD:
80 g / just over ½ cup cashews (soak in water overnight)
150 ml / ½ cup + 2 tbsp of freshly squeezed lemon juice
5 tbsp / 75 ml maple syrup or sugar to taste
2 level tsp cornflour/cornstarch
pinch of turmeric (for colour, optional)

MERINGUE:
½ cup / 120 ml aquafaba / chickpea water
125 g / ½ cup + 2 tbsp fine caster sugar
½ tsp white wine vinegar (optional)

View the full recipe at Lazy Cat Kitchen →