Vegan lemon meringue pie

Name: Vegan lemon meringue pie
Ingredients: 200g rice flour; 100g ground almonds; 50g cane sugar; 1 tsp xanthan gum; 1 pinch sea salt; 60g coconut oil; 1 tsp vanilla extract; 8 tbsp ice water; 300ml soya cream; 117ml maple syrup; 2 tsp agar powder; 1 tsp turmeric powder; 1 tsp vanilla extract; Juice of 3 lemons; 35g cornflour; 80ml water; 165g cane sugar finely ground (for best results grind the sugar into a spice grinder); 3/4 tsp cream of tartar or 2 tsp lemon juice; Water from a can of chickpeas; 1/2 tsp vanilla extract; Lemon zest to top

Hello, vegan lemon meringue pie recipe... This classic dessert gets a vegan makeover by Mimie of Mimie's Delicacies thanks to the miraculous aquafaba!

Image credit: Mimie's Delicacies

How do you feel about ditching the egg whites to make vegan meringue?

This classic dessert gets a vegan makeover thanks to a very special ingredient, the miraculous aquafaba! And as an added bonus, not only is this tasty pie vegan, it’s also gluten-free too!

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Ingredients

For the crust

200g rice flour
100g ground almonds
50g cane sugar
1 tsp xanthan gum
1 pinch sea salt
60g coconut oil
1 tsp vanilla extract
8 tbsp ice water

For the lemon custard

300ml soya cream
117ml maple syrup
2 tsp agar powder
1 tsp turmeric powder
1 tsp vanilla extract
Juice of 3 lemons
35g cornflour
80ml water

For the meringue

165g cane sugar finely ground (for best results grind the sugar into a spice grinder)
3/4 tsp cream of tartar or 2 tsp lemon juice
Water from a can of chickpeas
1/2 tsp vanilla extract
Lemon zest to top

Instructions

For the crust

Mix the rice flour with the ground almonds, sugar, xanthan gum and salt.

Add the coconut oil at room temperature (if the oil is too hard to handle place the jar in a bowl of hot water until the oil softens slightly) with the vanilla extract.

Using your fingers, shape the dough into a ball, add the ice water a few splashes at a time, until the dough comes together.

Roll out the dough onto a large piece of cling film or parchment paper (flour tends to harden the crust).

Transfer the dough onto a tart pan. The dough may crumble a little during the transfer, do not worry simply press the missing pieces with your fingers onto the pan.

Precook the tart for 20 minutes until slightly golden.

For the custard

Place the soya cream, maple syrup, turmeric, lemon juice and agar powder in a sauce pan, stir all the ingredients together.

Bring to a boil. Do not stir until it has reached a boiling point. Turn down the heat add the vanilla extract and let it simmer to a gentle heat for a minute, stirring frequently.

In a separate bowl, blend together the cornflour and water to make a slurry. Add the mixture to the lemon custard and heat the mix for another minute.

Place in the fridge a couple of hours for the custard to set before spreading onto the base of the tart.

For the meringue (inspired by Chef Fran Costigan)

Drain the can of chickpeas only to keep the water-bean. Pour the water-bean (called aquafaba) into your mixer with 1 tbsp. of finely ground cane sugar and 1 tsp. of cream of tartar (or 2 tsp. of lemon).

Whisk for a minute while gradually increasing the speed of your mixer. Incorporate the rest of the sugar 1 tablespoon at a time, increasing the speed of your mixer gradually and this for 1 minute. Proceed in the same way until there is no sugar left.

Next, add the vanilla extract and whisk (without stopping this time) at medium speed for about 10 minutes or until the meringue is firm and glossy.

Fill a pastry bag with the meringue (you can also simply spoon the meringue for a more rustic look!) and pipe the mixture onto the lemon custard. Using a blow torch brown the meringue, alternatively place the tart under the grill of your oven for a few minutes (watch out you do not want it to burn!). I personally prefer to use a blow torch since the meringue holds its shape better.

Sprinkle the tart with some lemon zest.

Last updated one year ago

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