Tuesday, 20 August 2019

Lemon Meringue Pie



The lemon meringue pie is supposedly a 19th century dessert, after a pastry chef expanded on the traditional lemon custard desserts which were very popular in the 1700's. Today it is a firm favourite, combining our love of pies, lemon curd and meringue which combine perfectly. The lemon curd has to be my favourite part and I was overly excited at trying my hand at vegan lemon curd. So easy!

I'm still learning about how to use Aquafaba as my substitute for meringue, it's a slow climb, but I will get the hang of it eventually I'm sure! 
This is a brilliant dessert to bring out at the dinner table, make sure to have it ready before hand as it does require some prepping what with their being three layers. 

Check out my other Lemon recipes


SAVE TO PINTEREST FOR LATER




Recipe:

Prep: 10-15 minutes
Chill : 6 hours
Cook: 15 for pie/10 for meringue

Ingredients

Pie crust
188g Plain flour
113g Trex Vegetable fat or Stork
60ml Soya milk
1 tsp Sugar
Pinch of salt
Baking beans or uncooked rice
Lemon curd
4tbsp Vegan egg replacement + 250ml water
250ml Water
200g Granulated sugar
184ml Lemon juice
3tbsp Cornflour
Pinch of salt
2 tbsp Lemon Zest
Meringue
120g Aquafaba
150g Caster sugar
¼tsp Cream of tartar
1 ½ tsp Vanilla extract




Method

Make your pie crust. I baked my crust before assembling as the curd doesn't need baking.
✿Preheat your oven to 200℃.
✿Add the flour, salt and sugar into a large bowl and whisk to combine. Scatter your Trex into the flour and using your hands rub together until you reach a crumbly texture. Drizzle your milk across the mixture and use your hands to combine until you can form a ball of dough.
✿Spread a clean tea towel over your work surface and sprinkle some flour over it. Roll out dough until you have a rough circle that is a bit bigger than your pie dish to allow room for the sides and edges of the crust. Not too thin like mine which I made a bit thin which you will see with my extra layer on the bottom. 
✿Carefully flip your dough into the pie dish and gently press around it to form an even crust and press into the sides. Chill the dough for 30 minutes.
✿Pierce the dough all over with a fork and fill with a piece of baking paper. Add your baking beans or uncooked rice to the dough, this will stop any bubbles forming on the bottom. (Again I forgot mine but it still tasted great but the beans would have been better).
✿Bake for 15 minutes or until golden brown. 
Make your Lemon curd.
✿In a small bowl, whisk together the egg replacement with the water until smooth and creamy and set aside.
✿In a large saucepan, whisk the other cup of water, lemon juice, sugar, cornflour and salt together on a medium heat and keep whisking till the mixture comes to a low boil and thick, creamy and translucent.
✿Slowly add 250ml of the heated lemon mixture to your vegan egg and whisk till combined. This stops the egg from curdling.
✿Add this egg mixture to the large saucepan and vigorously whisk continuously until it just begins to boil. This will be quite thick and harder to whisk. Remove from the heat and whisk in the lemon zest.
✿Pour the filling into the pie crust and set for at least 6 hours or overnight for best results.
Make your meringue on the day you eat it.
✿In a large bowl, use an electric whisk to mix the aqauafaba, caster sugar, cream of tartar and vanilla on the highest setting until it begins to thicken. Should take about 5 minutes. Remembering to scrape the sides down and mix again until stiff peaks have formed. This can take another 10 minutes for the peaks to form and become glossy.
✿Using a spatula, dollop the meringue on the top and spread around creating little peaks on top. Pop in the oven on a low heat and keep and eye on it so it doesn't burn. The peaks need to turn brown, mine took about 10 minutes on 110℃. ✿My meringue did break away a bit at the edges so it's not perfect, I may have put a bit much on haha!
Serve straight away and enjoy!

Christina
xx




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