Ruby Bhogal served up a delicious lemon meringue traybake on Steph’s Packed Lunch.
The ingredients for the base are: 150g coconut flour, 1/2 tsp ground cardamom (optional), 50g desiccated coconut, 125g caster sugar, 200g vegan unsalted butter, diced and 1tsp vanilla bean paste/extract.
For the filling: 50g corn flour, Zest of 2 lemons, small, 150g caster sugar, 175ml lemon juice and 275ml coconut milk.
For the Meringue: Water from a 400g tin of chickpeas, 110g caster sugar and 1tsp vanilla bean paste/extract.
See more traybake recipes in the book titled: The Traybake & Sheet Cake Recipe Book: The best easy, tried and tested recipes all baked in a traybake tin available from Amazon now.
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