Lemon & blueberry meringues
Waitrose and Partners

Lemon & blueberry meringues

Elly Curshen's dainty vegan meringues are topped with homemade vegan lemon curd – which is also perfect for drizzling over pavlovas, cheesecakes, pancakes and yogurt

    VeganVegetarian
  • Serves8
  • CourseDessert
  • Prepare20 mins
  • Cook1 hr 30 mins
  • Total time1 hr 50 mins
  • PlusCooking time 1 hour 30 mins + cooling

Ingredients

  • 100ml aquafaba (from a can of chickpeas, or use Oggs Aquafaba Egg Substitute)
  • ¼ tsp cream of tartar
  • 100g caster sugar
  • 125ml Oatly Whippable Creamy Oat cream alternative
  • 75g blueberries, to serve
  • 8 sprig/s mint, to serve

For the lemon curd

  • 250ml Oatly Oat Drink Barista Edition
  • 4 unwaxed lemons, 125ml juice, plus finely grated zest of 1
  • 200g caster sugar
  • 2 tbsp cornflour
  • 35g vegan butter alternative, such as Pure Dairy Free Sunflower
  • ¼ tsp turmeric
  • ¼ tsp Cooks’ Ingredients Agar Agar