VEGAN LEMON MERINGUE PIE RECIPE BY TASTY
Here's what you need: flour, sugar, salt, butter, water, sugar, cornflour, oat milk, lemons, lemons, turmeric powder, chickpea water, vanilla, caster sugar, lemon juice
Provided by Amy Harriott-Gregory
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat your oven to 180C. First make the pastry. Add flour to a large mixing bowl, add the frozen grated sugar and rub together until it resembles breadcrumbs. Add sugar, salt and water and rub together a little more, but do not overmix!
- Tip out onto a floured surface and bring into a ball
- Wrap in cling film and leave to rest for 10 mins.
- Whilst your dough rests, make the curd. Combine the juice of 5 lemons with the zest, sugar, cornflour, turmeric & oat milk in a saucepan and stir over a low medium heat until it thickens. Leave to cool.
- Roll out your chilled pastry so that it is ½ cm thick and line the pie tin, trim the excess pastry. You may roll a little of the excess into a ball and use this to push the pastry into the corners of the tin. Prick the bottom with a fork, line with parchment and baking beans and bake for 15-20 minutes.
- To make the meringue, whisk the chickpea water in a stand mixer on high speed for 5 minutes until it quadruples in size.
- Add the sugar, vanilla and lemon juice and mix again on high speed for 5 minutes until glossy and the sugar has dissolved.
- When the pastry is cool, fill ¾ with the lemon curd and cool for 30 mins, then dot the meringue on the curd and smooth a little with a spatula. Grooves are good because this will catch under the grill and leave lovely brown caramelised marks.
- Grill for 5 minutes (keep an eye on it though to ensure it doesn't burn!
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 96 grams, Fat 13 grams, Fiber 8 grams, Protein 9 grams, Sugar 46 grams
VEGAN LEMON MERINGUE PIE
Love lemon meringue pie but looking for a vegan version? We have just the recipe, which recreates the classic dessert using plant-based ingredients
Provided by GF member Ellie Fletcher
Categories Dessert
Time 2h10m
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Line the base and sides of a deep 20cm springform cake tin with baking parchment. Put the biscuits, butter and coconut oil in a food processor and blitz until the mix resembles fine breadcrumbs. Tip into the tin and press into the base and up the sides. Chill for 1 hrs.
- To make the filling, heat the lemon zest and juice, 100ml water and the sugar in a pan set over a low heat, stirring until the sugar dissolves. Stir in the turmeric and a pinch of salt. When the sugar has dissolved, remove the pan from the heat and spoon a little of the mix into a small bowl. Combine with the cornflour to make a paste, then tip into the pan, whisking continuously. Return the pan to the heat and bring to the boil, whisking. Cook for 1 min until thick and glossy.
- Remove the pan from the heat and whisk in the cream and butter. Pour the mixture over the base, and return to the fridge. Chill until set, at least 1 hour.
- Heat the oven to 140C/120C fan/ gas 1. Put all the ingredients for the meringue in a large, clean bowl. Beat with an electric whisk for 10-12 mins, or until glossy (it will be quite stretchy). It will take longer to whip than egg whites, so don't be put off if it's still liquid after 5 mins.
- Pipe or spoon the meringue onto the tart. Bake on the middle shelf of the oven for 1 hr 40-50 mins. Leave to cool in the oven once switched off and slowly bring to room temperature.
Nutrition Facts : Calories 389 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium
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