Natural Balance Foods

Nakd Lemon Meringue Pots

Nakd Lemon Meringue Pots

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.



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


To make the base:

  1. Crumble the Nakd bar into small pieces.
  2. Press one third into the bottom of one glass and use your fingers to smooth down the edges to create an even layer.
  3. Repeat with the other two glasses or desert pots.

To make the lemon curd filling:

  1. 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.
  2. 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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