This lemon slice recipe is adapted from a non-vegan version that I have made before (pre-veganism). I switched the non-vegan ingredients for vegan friendly ones.
I actually made this slice a couple of weeks ago and it was a bit of a fail- for me anyway- J said that he enjoyed it! I used vegan butter, which I wasn’t 100% sure that I even liked- using it in this recipe made me realise that I do not like it at all and the taste completely ruined the slice for me! Also the icing that I made was a bit to runny and didn’t stay on the slice as much as I would have liked it to.
So I dusted myself off and tried again.
My approach to baking is pretty hit and miss! I like to wing it and as such, I am not great at quantities! I like to go by the texture and consistency of the mixture and amend as necessary.
As an aside, I have been dying to try baking with aquafaba for ages now and I though that this was the perfect opportunity! Last year I made Christmas cookies with piped icing made from eggwhites and it turned out really well- and since aquafaba is a great substitute for eggwhites, I decided to try making icing with it- great success!
- 250g plain biscuits – I used whatever I had in the pantry which was a mixture of Leda vegan Arrowroot biscuits and Gullón 99.5% sugarfree Digestive Biscuits;
- 3/4 cup of olive oil- the original recipe calls for butter and after my vegan butter fail, I decided to substitute with olive oil. I know that not everyone is into olive oil so you can use coconut oil, vegan butter or your fat of choice;
- 3/4 cup of coconut cream- the original recipe uses condensed milk, coconut cream is a perfect substitute. Use the thick part from the top of the can.
- 1 cup of desiccated coconut;
- Grated lemon rind – use as much or as little as you want.
- Aquafaba- I used the whole lot from 1 can of chickpeas but this was too much! It whips up into a lot. I think maybe 1/2 a cup would be sufficient.
- 1/4 teaspoon Cream of tartar
- 1 cup icing sugar
- Lemon juice to taste
- Grease and line a baking pan- I found a deeper, squarer pan to be better than the brownie pan I used the first time. Make sure the baking paper overhangs at least 2 edges so you can easily lift the slice out of the pan.
- Heat the oil/ butter and coconut cream in a small saucepan over medium heat and stir until they are melted, smooth and combined.
- Use your food processor to blend the biscuits into a fine crumb.
- Transfer the biscuit crumb into a bowl, add the coconut and grated lemon rind, and give it a stir to combine, then add the warm oil and coconut cream mixture. Mix together until well combined. You want the mixture to be a perfect texture- not too wet and not too dry and crumbly. If the mixture is looking a bit too moist, add more coconut or biscuit crumb until the texture is perfect.
- Pour the mixture into the greased pan and press it down, smoothing the top.
- Place in the fridge for at least an hour, until firm.
- For the icing, drain the chickpeas and put the aquafaba into the bowl of your electric mixer. Add a small amount of cream of tartar- approx 1/4 of a teaspoon, then start to slowly beat the mixture.
- Add the lemon juice and icing sugar. I left the mixer at a lower speed while I slowly added the icing sugar- about a cup- and the mixture firmed up. Once it started to get firmer, I turned the mixer all the way up and whipped it good!
- The mixture should start to resemble meringue mixture. Make sure you pause the mixer to check on the texture and the taste of the icing, and add more lemon juice and icing sugar as needed. I wanted it to have quite a firm consistency so it would stay on top of the slice. When the consistency is right, spread the icing over the base.
- Cut into pieces, eat and enjoy!
The iced slice