A deliciously refreshing vegan approach to the classic lemon meringue dessert using our very own Nakd Lemon Drizzle Bars - zesty, flavoursome and deceptively easy to make.
Ingredients
Base:
Lemon curd filling:
- Juice of 5 lemons (approx 250ml)
- 8 tbsp agave nectar or maple syrup
- Zest of 1 lemon
- 4 tbsp arrowroot powder or corn starch
- 2 tbsp coconut oil
- 1 tsp vanilla extract
Meringue topping:
- 1 400g tin of chickpeas or white beans
- 6 tbsp agave nectar or maple syrup
- 1 tsp vanilla extract
Method
To make the base:
- Crumble the Nakd bar into small pieces.
- Press one third into the bottom of one glass and use your fingers to smooth down the edges to create an even layer.
- Repeat with the other two glasses or desert pots.
To make the lemon curd filling:
- Mix all the ingredients, except the coconut oil and vanilla, in a small saucepan on a medium heat and whisk until it becomes a thick sauce.
- Remove from the heat and stir in the coconut oil and vanilla, until well mixed.
Follow the recipe video for the Nakd Lemon Meringue Pots below.
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