LEMONS INTO RAW LEMON MERINGUE PIE
There are four main flavor components to this dessert: Almonds, Lemon, Coconut, and Turmeric.. Although my original reason for adding the turmeric was to impart the gorgeous canary color so they were recognizable as lemon pies (I always did love the color of a lemon custard in a meringue, bright like the sun), I happened to just see a video that elaborated on the anti-inflammatory benefits of the tasty duo, lemon and turmeric. That worked out nicely! The recipe I watched was a lemonade recipe. So I figure after I turn my lemons into this lemon dessert, I’ll use the rest to make lemonade– My Beyonce joke of the day 🙂
My thoughts: Why should raw or plant-based desserts ever be deprived of such color vibrancy? Especially when the history of natural dyes for fabrics and food were made directly from dried plants, bark, and fruit. I’ve been seeing so many creative smoothie bowls and raw and plant-based treats taking full advantage of natures colors, and I intend to do the same with this pretty sunshine pie.
While we’re talking about my lemon pie thought process, I should mention that I have always been a just-snip-the-end-of-a-Ziplock-bag kind of cake icer, but I really felt like practicing my piping skills this time around. I think it was Tessa Huff’s new Cake cookbook, Layered, that inspired me to stop lollygagging. Because I was seriously late to the game. (Piping bags and pastry brushes have always been simple kitchen tools I’ve never invested in despite my fascination with them, they’re so glorious!). And let me tell you, I still haven’t upgraded to legit white, cloth piping bags, and I’m still doing the clear plastic thing, but with real metal tips, piping is pure joy!
The difference between Meyer lemons and regular lemons is important, especially now that we’re nearing the end of the meyer lemon season (you find them around winter to mid or early May). Meyer lemons work so nicely in dessert recipes, especially recipes that aren’t cooked and utilize lots of lemon zest!) because meyer lemons are sweeter and have a more distinct flavor and a little less tang than regular lemons do. They’re also small, and, my favorite, brighter in color! So for sure, I snagged these babies when I had the chance!
I make a lot of raw desserts, not because I believe that eating raw food is nutritionally better for our bodies, I don’t think raw food is nutritionally better than cooked, plant-based food. I make them because I’m in love with the flavor of raw desserts! I feel light as air whenever I eat them; they’re refreshing, like a palate cleanser, especially because they’re usually cold from the fridge or freezer when they’re served.
If you also aren’t concerned with your food being raw, and if you don’t have overnight or even a few hours to soak nuts, dates, and what have you, I suggest covering the nuts with boiling water and letting them sit for 20 minutes to 1/2 an hour until they soften. Much easier!