Lemon Meringue Pies

09:41

Ever since I discovered on the good old internet that you can make vegan meringue from chickpea water (seriously! And it's called aquafaba which makes it even better) I've had this recipe in my brain. It's taken me ages to get around to making it because I knew it would take a good chunk of a day to work out and I had to do a lot of research. When you make non vegan lemon meringue pies, you pretty much make some pastry, fill it with lemony stuff and pipe on some fluffy egg whites, but after some research I discovered that chickpea water meringue isn't as stable as egg and needs to cook for a really long time unless you want to add loads of crazy ingredients. So for this recipe I made them seperatly, baked them for two hours and topped my pies with them. I was really surprised that this all worked, (I imagined that it would end in half baked ingredients in the bin, as it sometimes does) but it really did and tasted pretty much the same as non vegan lemon meringue pie! It's quite time consuming, but totally worth it! Also I have to give credit to Wallflower Girl and About.com because I don't just know how to whip up vegan meringue and lemon curd off of the top of my head! 


Makes 12

For the curd: 

200ml freshly squeezed lemon juice 
200g golden caster sugar 
2 tbsp lemon zest 
3 tbsp cornflour dissolved in 3 tbsp water 
2 tbsp coconut milk 
3 tbsp vegan margarine (I use Pure Sunflower) 

For the meringue: 
1 can of chickpea water (save the chickpeas for falafel burgers!) 
125g icing sugar
1/2 tbsp cream of tartar 

For the pastry: 
225g flour 
100g vegan margarine 

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 milk 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. 
3. Transfer to a heatproof jar and pop a bit of cling film on to stop it getting a skin, then leave to cool completely and then pop it in the fridge for 2 hours. 
4. Preheat your oven to 120 degrees, pop the chickpea water in a bowl and whisk for a good couple of minutes until it's white and fluffy, then slowly add the icing sugar and cream of tartar, whisking as you go. 
5. Continue whisking until you've achieved a white glossy mixture with stiff peaks. Then pipe on to a tray lined with grease proof paper (they need to be the same size as the top of your muffin tin, I just guessed, but you can draw circles on to the grease proof paper as a template). 
6. Pop the meringues in to the oven for 2 hours, DO NOT OPEN THE OVEN because they will collapse! 
7. After 2 hours you can open the oven (it's so hard not to). And put the meringues on the side to cool. 
8. Pre heat the oven to 200 degrees and make the pastry by rubbing the vegan margarine and flour together in your fingers (or use a food processor) and add a little water to bring it together in to a ball, then wrap in cling film and leave in the fridge for 20 mins to chill. 
9. Once chilled roll the pastry out and cut with a cookie cutter (or wine glass, if like me you still don't have one) and press your circles in to a muffin tin, then poke with a fork to stop them puffing up, pop in the oven and bake for 15-20 minutes until golden brown. 
10. Remove from the oven, let them cool, fill them with curd, then carefully slide a pallet or sharp knife under the meringues to get them off the paper and transfer to the top of the pie. 
11. Grab yourself a cup of tea, sit down and enjoy one of your pies, you deserve it after that! 

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