I've never really owned proper baking things, I'm the kind of person who lusts after nice cookie cutters, but uses an upside down glass and dried chickpeas instead of baking beans. But the lovely people at Debenhams sent me a whole range of Tala goodies, which were an absolute joy to use! So this weekend I went all out and made a proper rose and lemon meringue pie. I love rose and lemon together, the sharpness of the lemon with the floral rose flavour is just perfect and there really is nothing better than a home cooked lemon meringue pie. I made this version with Aquafaba (the water from a can of chickpeas) which makes awesome vegan meringue, it takes a bit of getting used to using, but once you've got it, it's incredible!
Queen Icing Bag Set
9 inch shallow round tin
For the rose and lemon curd:
200ml freshly squeezed lemon juice
200g golden caster sugar
2 tbsp lemon zest
3 tbsp cornflour dissolved in 3 tbsp water
1 can coconut cream
3 tbsp vegan margarine
2-3 drops rose extract
2-3 drops vegan pink food colouring
For the pastry:
100g vegan margarine
For the meringue:
1/2 the water from a can of unsalted chickpeas
75g caster sugar
1/4 tsp cream of tartar
1. Start by making your lemon curd, pour the lemon juice, sugar and lemon zest in to a sauce pan and stick on a medium heat, stirring until the sugar has dissolved.
2. Add the cornflour and coconut cream and cook, stirring constantly until it starts to thicken and bubble, then add the vegan margarine and cook, still stirring until it becomes really thick and coats the back of your spoon, then remove from the heat and leave to cool while you make the rest of the pie.
3. Pre heat the oven to 200 degrees and make the pastry by rubbing the vegan margarine in to your sifted flour with your fingers (or a food processor) and add a little water to bring it together in to a ball.
4. Roll the pastry out and drape over your round tin, pressing the pastry in to the sides, then poke with a fork, cover in baking paper and fill with the baking beans, pushing them in to the corners.
5. Pop in the oven and bake for 15-20 minutes until golden brown, once cooked leave on the side to cool.
6. Pop the chickpea water in a bowl with the cream of tartar and whisk until you have stiff peaks, add the sugar in 1 tbsp at a time and whisk for 30 seconds in between spoonfuls, keep whisking until the mixture is really stiff.
7. Pour the curd in to the pie case, then pipe the meringue on top using the S6 meringue nozzle from the queen icing bag set and then pop in to the oven for 10 minutes.
8. After 10 minutes the meringue should be nicely browned on the top, remove from the oven, leave it to cool completely, then pop it in to the fridge to set for around 4 hours before serving and eating!