Vegan Lemon Meringue Pie
The vegan alternative to one of my favourite desserts of all time. Crispy, Tangy, soft and sweet..yum!
Ingredients
Pastry:
- 350 g flour plus extra for dusting
- 150 g vegan margarine plus some extra for greasing
- 5 teaspoons cold water leave in the fridge until ready to use
- 30 g caster sugar
- Baking beans or uncooked rice
Curd:
- 35 g arrowroot starch
- 1 teaspoons of vegan setting powder
- 1 cup of lemon juice
- 3 tablespoons of water
- 100 ml coconut cream
- 125 g cold vegan margarine keep in the fridge until ready to use
- Yellow Food Colouring
Meringue:
- 1 tin of chickpeas (a 400g tin)
- 150 g icing sugar
- 1 teaspoon creme of tartar
Instructions
Pastry:
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Pinch the margarine and the flour together in a mixing bowl until you get a breadcrumb consistency.
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Add the water and sugar then mix through, and firmly bind together into a pastry.
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Wrap in cling film and rest in the fridge for 20 mins.
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Meanwhile set up a tart case (I used a removable one but n a non-removable tart case is fine). Grease it with some of your extra margarine, then coat in a dusting of flour, making sure you shake off the excess.
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Dust a flat clean surface with flour and unwrap the pastry. Roll the pastry to about 2-3mm thick (be delicate). Dust the pastry and the rolling pin whenever the pastry starts to stick.
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Roll the pastry up on the rolling pin, then drape over the tart case, carefully folding the pastry in the corners making sure the pastry is snug in the case.
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Trim and pinch the edges to neaten it up. And pre-heat oven to 160 degrees C (325 degrees F).
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Prick a few holes in the bottom of the pastry with a fork, then wrap the case with cling film and rest in the fridge for another 20 minutes.
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Unwrap the pastry, then get a piece of baking paper, scrunch it up and soak it in water. Squeeze out the excess water then put it over the pastry in the case. After that, add your baking beans or your rice to weigh the paper down. Bake in the oven for 20 minutes. Remove the beans and paper then cook for another 25 minutes.
Curd:
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Whisk the arrowroot starch, vegan gelatine, water and lemon juice in a bowl until well combined and there are no lumps.
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Put in a pot, bring to a boil, then turn the heat down to a simmer. Add your sugar and stir through.
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Add your coconut cream and bring to a simmer again.
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Take the margarine out of the fridge and then add to the simmering curd bit by bit combining well on each addition. Finally, add a tiny drop of yellow food colouring (be very careful to not add too much).
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Turn the heat off then transfer the curd into the pastry case (do this before the curd sets).
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Leave in the fridge overnight to set.
Meringue:
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Put a sieve over a large mixing bowl, then drain the chickpeas (the chickpea liquid is what you want). Put the chickpeas in a container and store away for another day.
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Use an electric beater to whisk the chickpea liquid for about 5 minutes until you get stiff peaks. Sift in the crème of tartar and your icing sugar. Beat again until well combined, glossy and holding it's shape well.
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Fill a piping bag with the meringue and pipe over the lemon tart. Or just spoon it and spread it over the top.
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If you have a blow torch, use it to brown and caramelise the meringue.
Recipe Video
Recipe Notes
- Remember, the curd should be set overnight, so make sure you have plenty of time to make this recipe so that you don't stress out.
- If you don't have a blow torch, just leave it, it will still be great.