VEGAN LEMON MERINGUE PIE

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Vegan lemon meringue pie image

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

200g speculoos biscuits
200g digestive biscuits
150g dairy-free butter , melted
50g coconut oil , melted
3 lemons , zested, plus 200ml juice
150g caster sugar
turmeric
70g cornflour
60ml soya cream
40g dairy-free butter
250ml aquafaba (the liquid from a can of chickpeas)
1tsp xanthan gum
150g caster sugar
1tsp cream of tartar
1tsp white wine vinegar

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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