Fluffy Lemon Meringue Pie

Servings: Makes: 6 - 8 servings

Ingredients

For the crust

1 cup (100g)
1/2 tsp
60ml (1/4 cup)
2 tbsp
Cold Water

For the lemon curd

For the meringue

75ml (1/3 cup)
75ml (1/3 cup)

Method

1

Crust: In a large bowl, combine flour and salt. Add vegetable oil and stir well. Add water and stir to combine. If the mixture seems too dry, add a bit more water until it sticks together and forms a cohesive ball. The mixture should not be very sticky on the outside.

2

Roll mixture into a ball and place it in the center of a large sheet baking paper. Place another sheet of paper overtop. Using a rolling pin, roll out to desired thickness (and so that crust is big enough to fit your pie plate with a little left over). Remove top layer of paper and flip upside down into pie plate. Trim.

3

Bake pastry crust in middle of preheated oven until lightly golden brown and a bit crispy around the edges, about 10 minutes. Remove from oven and let cool.

4

To make the lemon curd: In a small bowl, combine water, non-dairy milk and cornstarch. Whisk well to combine. Pour into a small, heavy-bottomed saucepan and cook over medium heat, stirring well with a whisk, until it starts to bubble, about 5 minutes.

5

Add sugar, salt, lemon zest, lemon juice and olive oil. Continue to cook, whisking, until it thickens and bubbles, about 4 to 5 minutes. You’ll know it’s done when it coats the back of a spoon and you can run your finger through it without it running back together. Transfer to a separate bowl, cover and let cool in the fridge.

6

Meringue: In mixer bowl, combine aquafaba, sugar and cream of tartar. Set mixer speed to low and beat for 2 minutes. Turn speed up to medium and beat for 2 minutes. Set to highest speed and beat mixture until fluffy and peaks form, about 4 to 6 minutes. It will have a similar texture to marshmallow fluff.

7

Spread lemon curd in an even layer in pie shell. Top with meringue. With torch at full blast, holding it 2 to 3 inches (5 to 7.5 cm) from surface, toast top of meringue until golden brown. Serve immediately.


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