Vegan lemon meringue pie

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

Vegan lemon meringue pie 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

1
Mix the rice flour with the ground almonds, sugar, xanthan gum and salt.
2
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.
3
Using your fingers, shape the dough into a ball, add the ice water a few splashes at a time, until the dough comes together.
4
Roll out the dough onto a large piece of cling film or parchment paper (flour tends to harden the crust).
5
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.
6
Precook the tart for 20 minutes until slightly golden.

For the custard

1
Place the soya cream, maple syrup, turmeric, lemon juice and agar powder in a sauce pan, stir all the ingredients together.
2
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.
3
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.
4
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)

1
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).
2
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.
3
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.
4
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.
5
Sprinkle the tart with some lemon zest.
Last updated 7 months ago

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