So you’ve prepared your Irish Moss Gel and what now?? Well…you could make this amazing raw vegan lemon meringue pie. Just sayin’.
I love this pie so much! The coconut and lemon make such a lovely combination, and the macadamia crust is so suited to the cheery lemon flavour. Once you have your ingredients, it’s very easy to throw together- hopefully you have a high powered blender, but if not, try a food processor. The nuts can get expensive, but I think this kind of pie is well suited for when you want to have a few people over for dinner and show off your raw food $killz- an occasion, or celebration of sorts.
So the secret ingredient here is the Irish Moss Gel, and it helps this pie set up and resemble the texture of a real lemon meringue pie. It’s quite amazing! Don’t be shy with the Irish moss- the more you add, the more gelled and solid this pie will get. And don’t worry about this pie tasting like seaweed- no one would ever guess this secret ingredient.
I like a thin layer of this tangy lemon filling and a thick layer of this light coconut ‘meringue’. I feel so good eating this dessert, because Irish Moss and lemons are so health-promoting and detoxifying, there are healthy fats from the nuts, and it’s sweetened only with dates and low-glycemic coconut syrup.
Also, as you can see I am extremely impatient and I skipped the step where you put the pie back in the fridge after you add the meringue layer, so it’s not as stiff as it could be. Do I care? No. I was hungry and I wanted to dig in. You might do the same