Lemon ‘meringue’ pie
This vegan lemon meringue pie taste exactly like the non-vegan version, try it and see.
Turn oven on, begin heating up to 170 degrees C
- 155g plain flour
- 1g salt
- 100g vegan margarine
- 45ml water
- Cut margarine into dry ingredients until the texture of crumbs.
- Add water and mix to form a ball of dough.
- Roll out on a floured surface then fold in half and drape over one half of the pie tin then flip other half over so base of pie tin is covered.
- Crimp edges by pressing with a fork and then prick the rest of the dough in the in bottom and sides liberally with the fork tines.
- Bake at 170 for 30 mins.
- Remove from oven and cool.
- 170g brown caster sugar
- 3 tbsp cornflour
- pinch of salt
- 150ml lemon juice
- 150ml water
- zest of two lemons
- Combine dry ingredients then add wet ingredients slowly to form a paste then add rest of wet ingredients. Stir constantly over med heat until thickened.
- Make the meringue while the curd cools then pour the filling into your pre-baked pie shell and top with meringue.
- water from one tin of chickpeas or butterbeans
- 80g sugar
- 1tsp vanilla
- Make meringue: whisk bean juice and vanilla until it begins to stiffen and whiten; add sugar and beat until meringue is stiff and forms pretty peaks (keep beating until the meringue feels smooth when rubbed between a thumb and finger). This whole process may take 15 minutes or more so an electric mixer is essential.
- Scoop meringue onto pie, spreading out to edges and gently tapping with back of spoon to form peaks (it doesn’t taste like bean juice, promise).
- Place pie on top shelf for 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes before serving