My father loves lemon meringue, so when I went to his house for Easter, I made one. The result is this creamy pie, with a hint of tartness, and a lemon poppyseed crust made from Bobo Bars.
I wanted a little more lemon flavor but was concerned with the texture of the pie if I added more lemon juice. So instead I added 5 drops of Young Living Lemon Vitality.
Lemon Meringue Pie (Vegan and Gluten-free)
A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust made from Bobo Bars.
Credit: My Real Dish
Ingredients
Pie Filling
- 1 ½ cup cashews (soaked overnight or for at least 4 hours)
- 1 can of coconut milk or cream refrigerated overnight (the hard part + 2 tablespoons remaining liquid from the bottom of the can)
- ½ cup coconut sugar
- 3 ounces lemon juice (juice from ~3 small lemons)
- 5 drops Young Living Lemon Essential Oil (you can buy it here)
- ½ cup coconut oil softened or melted
- 1/4 cup maple syrup
Crust
- 4 Lemon Poppyseed Bobo bars
- 3 tablespoons coconut oil
- 1 tablespoon maple syrup
Topping
Directions
- Heat oven to 350 degrees.
- Prepare the crust. Put Lemon Poppyseed Bobo Bars, maple syrup, and coconut oil in food processor and purée until well combined.
- Put the crust mixture in 9-inch pie pan.
- Cook crust for 10 minutes, set aside to cool.
- Put all of the ingredients for the pie filling in your Vitamix or high-powered blender, and purée until smooth. Place on top of the crust.
- Refrigerate for 1 hour.
- Before serving, prepare the vegan meringue, and spread and decorate the top of the pie.
Looks good
Thanks!
This is quite interesting recipe❤
Thanks!
This looks so divine ! Love the creamy cashew filling & snowy vegan meringue on the top !!
It’s hard to get a creamy vegan pie, but this one worked!
Ummm! Try and make for it for me too, if free.😂😂😂
Hahaha!
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