Impress everyone at your table with this recipe for a fluffy Lemon Meringue Pie, made with aquafaba and free of eggs and dairy.
Although lemon curd is normally made with butter and eggs, olive oil works very well here to replace the fat of the butter, and the curd is thickened with cornstarch instead of egg yolks. We challenge you to feed this to your omnivore friends and have them tell the difference.
Courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca Available where books are sold. Photography by Colin Erricson.
You can make individual lemon meringue tarts by following the same process, substituting a 12 cup muffin pan for the pie plate.
The pie crust and lemon filling can be made up to 1 day in advance and stored in an airtight container in the fridge, but the meringue should be made shortly before serving.
Thick and containing chunks of coconut meat, pure creamed coconut can be found in your grocery store near the canned coconut milks or where beverage mixes are shelved. It comes in a sealed plastic pouch, often inside a cardboard box. The Grace brand is often the easiest to find.
Make sure to use sugar that has not been filtered through bone char, because it’s not plant based.