Lemon Macaroon Cream Pie
We’ve just finished watching all of the TV series ‘Hannibal’
and it really makes you want to cook (In almost every episode there is a dinner
scene of a very fine dining nature - admittedly very non vegetarian but it's the idea of fine dining nonetheless). So we decided with all these urges to cook
to go all out on a fancy meal. This is the dessert in our dinner (Courgette Nests with Sun-dried Tomato & Sesame starter, Cashew & Tomato Savoury Strudel main)
It’s basically lemon creamy stuff in a macaroon base.
Ingredients:
Filling:
Juice and grated rind of 1 lemon
1 block tofu
3 tbsp sugar
1/4 cup oil
2 tbsp cornflour
1 tsp vanilla essence
Base:
1 cup desiccated coconut
1/3 cup flour
1/4 cup dairy free milk
1/6 cup sugar
3 tbsp golden syrup
3 tbsp dairy free butter
1 packet crushable biscuits (we used ‘Oaties’ – like Hobnobs)
Preheat oven to 180°
1. Make the base: Crush the packet of biscuits in a bowl
until all are crumbs. Then add all the other ingredients for base to the bowl
and mix. Put in a well greased tray lined with baking paper and put in oven for
5-10mins.
2. Make The filling: (grate the rind off your lemon and
juice it). Then, using a blender, blend all the ingredients together. Pour into
the base.
3. Place in oven for 20-30mins and then leave to cool. Once
cooled, refrigerate until need. We topped with some melted chocolate that then
cooled once in the fridge.
We ate outside and once the dessert was brought out, a
neighbourhood cat came to get some!
(If I was to make it again I’d make the rim crust not as
thick… but it was macaroon dough so still delicious)
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