Gastronomixs

Vegan lemon meringue pie

A vegan variant of the ever-popular lemon meringue pie. The custard is bound with cornflour and agar-agar. The meringue is made with aquafaba, the protein-rich cooking liquid of chickpeas.

Makes 1 pie.

Vegan lemon meringue pie

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Ingredients

130

g

flour

100

g

ground almonds

70

g

sugar

125

ml

coconut oil

1

salt

40

g

cornflour

60

ml

lemon juice

2

 

lemons, zest

500

ml

coconut milk

1

g

turmeric

4

g

agar-agar

120

g

sugar

100

ml

aquafaba

20

g

sugar

As needed:

 

lemonzest, for garnish

Preparation method

  • For the base, mix together the flour, ground almonds, 70g of the sugar, the coconut oil, and a pinch of salt.
  • Press the mixture into a cake tin with a diameter of 25 cm, ensuring the thickness is even.
  • Bake in an oven at 180°C for 20 minutes.
  • Leave to cool in the tin.
  • For the filling, stir together the lemon juice and zest, the coconut milk, the turmeric, the agar-agar, the sugar and the cornflour to form a smooth mixture.
  • Bring to the boil over a low heat, stirring continually, and simmer for one minute.
  • Pour the filling over the base and distribute evenly.
  • Leave to firm up in the refrigerator for at least an hour.
  • Beat the aquafaba with 20g of the sugar and a few drops of lemon juice until light and fluffy.
  • Finish the pie with the meringue and lemon zest.
  • Remove from the cake tin and cut into portions.

Serving suggestions

  • Serve as a standalone pie or as part of a dessert.
  • In a composition with orange sorbet or vegan pistachio ice cream.
  • In a composition with components of passionfruit, mango, and coconut.

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