Tag: lemon meringue pie

Lemon Meringue Pie [vegan]

I know this is totally not seasonal and I’m not sure if anyone other than me is looking to make a lemon meringue pie at the moment but what can I say, I got inspired by the Bake Off! I was watching it the other week, and knowing the awesomeness that is Aquafaba (chickpea water), I just had to work out a way of getting the chickpea water into a meringuey gooey pie of dreams. And I did! And it was super easy! It didn’t quite crisp up as you’d expect an egg-based meringue too, but it delivered a sweet marshmallowey texture and with the contrast of the sharp tangy lemon it did the job! 

Lemon-meringue-pie-vegan

Lemon-meringue-pie-vegan

Lemon Meringue Pie
For the pastry:
200g plain flour
70g caster sugar
100g margarine
70ml oat milk (or any dairy free milk)

For the lemon filling:
Juice and zest of 3 lemons
500ml oat milk
50g sugar
1 tbsp vegeset (vegetable gelatin)

For the meringue:
1 tin of chickpea water
100g caster sugar
1 tspn xantham gum
1 tspn lemon juice

You’ll need to make the pastry and filling the day before to allow it to set.

  • In a mixing bowl, sieve the flour and rub the margarine into fine breadcrumbs with you fingers. Stir through the caster sugar and then add the oat milk until a dough comes together. Leave to chill in the fridge for 30 minutes.
  • Roll out the pastry on a floured surface with a rolling pin until 5mm thin, and carefully transfer to your flan tin, patching up any holes. I used an approx 20cm tin.
  • Blind bake in a preheated oven at 180C for 15 minutes. Trim off an Leave to cool.
  • In a saucepan, add the lemon juice, zest, oat milk, sugar and vegeset and bring to the boil slowly, stirring constantly. Your mixture should start to thicken, leave to cool slightly and then pour it onto the pastry and ensure it is evenly spread. Leave to set overnight.
  • Drain the chickpea water and using a hand whisk mix together, it should start to froth up, gradually add the sugar and continue whisking. Once all the sugar is added it should be thickening up, add the xantham gum and lemon juice, and it should form stiff peaks.
  • Spread over the lemon filling and bake in the oven for 10-15 minutes until golden brown at 180C.

I think this tastes better a day or two later, so don’t feel you need to eat it all in one go!

Now, I promise I’ll get into Autumn mode soon!

Veronica x