Vegan Lemon Meringue Pie
A Vegan Classic Lemon Meringue Pie with a crispy crust base, Tangy lemon curd, and Italian meringue from aquafaba
Equipment
- Scale
- Mixing bowl
- 3 Baking Sheets
- Pie tin mold 26 mm
- Standing Mixer
- Sugar Thermometer
- Piping bag with a round tube
Ingredients
For The Pie Crust
- 250 Grams Flour
- 150 Grams Vegan Butter
- 80 Grams Powdered Sugar
- ½ Tsp Salt
- 2 Tbsp. Ice Water
- ½ Tsp Vinegar
For The Lemon Curd
- 150 ml Fresh Lemon Juice
- Lemon zest from 1 lemon
- 120 ml Coconut cream
- ½ Tsp Agar Agar
- 3 Tbsp. Cornstarch
- 180 ml Soy milk
- 1 Flat Tsp Turmeric for color or 1 drop yellow gel coloring
For The Vegan Italian Meringue
- 150 Gram Reduced Aquafaba from 2 cans of chickpeas reduce the amount to half
- ⅕ Tsp Cream of tartar powder
- 1 Tsp Vanilla Paste
- 200 Gram Sugar
- 2 Tsp Agar Agar
- 80 ml Water
Instructions
For the Pie Crust
- In a bowl, mix sugar flour and salt
- Into the mixture add cold butter cubes and mix preferably with a dough cutter so as not to heat the butter. We want to create a sandy texture when each grain of butter is wrapped in flour.
- Gradually add the ice water and mix with a spatula. With all the water inside process the dough quickly on cold marble. Combine into a wheel shape, wrap in cling film and refrigerate for half an hour.
- After half an hour, roll the dough with a rolling pin between 2 baking sheets so that it does not stick to the surface. Roll out thinly to fit in a baking pan. Place the dough on the pan. Clamp the dough to the sides and cut the edges, make a hole in the base of the dough with a fork, and put it in the refrigerator again for another 30 minutes.
- Preheat oven to 160 degrees, take baking paper and cut a little over the size of the pie, place over the dough and add raw rice or beans or any other legume to create a weight based on the dough.
- Bake for about 20 minutes with the beans. After 20 minutes, remove the weight of the beans from the pie and continue to bake for another half hour. Check occasionally that it is nicely golden and does not burn. When ready, remove and allow to cool.
For The Lemon Curd
- Mix the soy milk well with the cornstarch so that there are no lumps.
- Put all the other ingredients in a small pot, add the cornstarch mixture too and mix well. Bring to a simmer and stir with a spatula until it begins to thicken to a liquid pudding texture - a few minutes after boiling.
- Once ready to pour the mixture into the crunchy dough, flatten with a spatula and refrigerate for two hours.
For The Vegan Italian Meringue
- Put the sugar, agar and water in a saucepan and cook over medium heat until the syrup reaches 118 degrees about 7 minutes after boiling. Use a sugar Thermometer to check
- At this time, beat the chickpea water with an electric mixer and add tartar cream or vinegar. Beat on high speed until a soft foam is obtained. At this point vanilla puree should be added.
- Pour the syrup into the side of the bowl and continue to whisk at high speed for 10-8 minutes until you get a shiny meringue with pointed and stable edges. If you have not yet settled in, continue to whip!
- Once ready, transfer to a perfusion bag with a round center and with this meringue, you can go to a lot of options. (Crembo, macaroons, kisses, etc.) Pour over the cake to the shape you want. Take out a few minutes before serving. When serving you can use a burner to lightly burn the meringue and create a wonderful aroma of marshmallows.