Preheat oven on 100 degrees Celsius.
Place walnuts, almonds, dates and salt into food processor and blend until ground – transfer to bowl.
Place soaked cashews, lemon juice, lemon rind, agave, turmeric and salt into food processor and blend until smooth. This may take a bit of blending.
Whip up egg whites gradually adding in agave until egg whites form soft peaks. On a piece of baking paper smooth out with a knife the meringue so it is about 1cm thick – bake in the oven until golden brown, turn oven off and leave it in the oven, let meringue crisp up.
Then assemble your Lemon Meringue Pie starting with the nutty base, followed by the lemon filling then topped with broken up crispy meringue pieces.
This recipe makes a lot of mixture so you may want to halve it if you are just doing small tarts x
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1 cup walnuts
1 cup almonds
Good pinch Celtic or Sea salt
The juice of 3 lemons
1 tsp lemon rind – grated
2 cups cashews soaked overnight or for a few hours
1 tablespoon Agave (or your favourite natural sweetener)
1 teaspoon turmeric
Pinch of Celtic or sea salt
1/4 cup water (optional – thin out the filling a bit)
4 egg whites
1 tablespoon Agave