Vegan Lemon Meringue Pie

Ingredients

165 (5.8 oz)
Vegan Shortcrust Pastry

For the filling

120ml (4 fl oz)
Crackd The No-Egg Egg
100ml (3.3 fl oz)
130ml (4.3 fl oz)
Cold Water
¼ tsp
Salt

For the meringue

100ml (3.3 fl oz)
100g (3.5 oz)

Method

1

Heat the oven to 140°C (fan)/160°C/300°F/Gas 2.

2

Form the pastry (we recommend a ready-rolled vegan pastry, such as Jus Roll) into a 7-9 inch shallow cake tin, line with parchment and fill with baking beans. Bake for 15 minutes, remove and allow to cool.

3

Turn the oven down to 140°C (fan)/120°C fan/275°F/Gas 1.

4

Pour the Crackd into a bowl. Whisk the water, vegan milk, lemon juice, granulated sugar, salt and cornflour together in a large saucepan.

5

Put the pan on a medium heat and whisk continuously until the mixture starts to bubble and thickens.

6

Slowly pour ⅓ of the lemon mixture into the Lemon Meringue Pie bowl of Crackd, whisking all the time.

7

Pour the egg mix back into the pan of remaining lemon and whisk on a medium heat until it just starts to boil.

8

Remove from the heat and stir in the lemon zest.

9

Pour the mixture into the pastry case until ¾ full.

10

Put the aquafaba, caster sugar, xanthan gum and cream of tartar into a clean bowl (make sure there is no oil in the bowl).

11

Whisk for 10-12 minutes until the meringue is stiff and stretchy, then spoon the meringue onto the lemon filling and bake for a further 1 hour.

12

Remove the pie from the oven and allow to cool completely before slicing.

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