Best dessert I have ever made, great reviews from my family and partner. Homemade crust, zesty lemon curd and fluffy meringue. Who needs eggs when you can turn chickpea liquid into amazing light meringue like this.
#vegan #cooking #lemonmeringue

Update: Sorry about the audio, I used a copyright free audio track but then there was an issue with it so YouTube required me to replace the audio so you can’t hear what I say in the middle part of the video.

RECIPE
Ingredients
For the crust:
325g plain flour
1/2 tsp salt
1 1/2 tbsp caster sugar
115 g solid coconut oil
7-8 tbsp cold water
For the lemon curd:
300g caster sugar
80g corn flour
1/8 tsp salt
235ml soy milk
115ml water
235ml lemon juice
Zest of 3 lemons
1tsp turmeric powder
For the meringue:
115ml (one can) aquafaba/chickpea brine, refrigerated)
150g caster sugar
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/8 tsp cream of tartar

Method
For the Crust:
1. Place the flour, sugar and salt in a food processor. Pulse a few times to combine.
2. Add the coconut oil and pulse again. Should begin to clump together and have a sandy texture but will be too dry to form a ball of dough.
3. While the processor is running, add the water one tablespoon at a time until the dough just about holds together. Try not to overhydrate the dough. Remove the dough from the processor, cover with a towel and place in the fridge for half an hour.
4. Once cool, take the dough out of the fridge and place on a floured surface. Roll out the dough into a circle large enough to overlap your pie tin by a few cms. Place into tin, push gently into place around the edges, trim the edges and crimp the sides. Cover and refrigerate for another 20 minutes. Preheat your oven to 180c.
5. Once the pie crust is chilled, remove it from the fridge. Prick the base with a fork and line the crust with baking paper. Fill with baking beads or rice then bake for 10-15 minutes. Remove from oven and allow to cool fully.
To Make the Lemon Curd
1. Combine all the ingredients in a saucepan over a medium heat. Whisk constantly while the temperature raises.
2. After about 10 minutes the mixture will start to thicken. Once thick enough to coat the back of a spoon, turn off the heat and set aside to cool, stirring occasionally to prevent a skin forming.
To Make the Meringue
1. Drain the can of chickpeas, collecting the liquid (aquafaba) in a bowl underneath the sieve. Whisk on high speed for around 2 minutes, until the aquafaba is thick and foamy.
2. Turn the speed to low, add the remaining ingredients and gradually increase the speed up to full for around 5-8 minutes, or until stiff peaks form.
To Assemble:
1. Scoop the cooled curd into the cooled pie crust. Cover with a plate and place in the fridge to cool for 10 minutes. Once cooled, spoon the meringue onto the curd, gently spread out to the edges and form spikes and texture.
2. Place pie under a grill on full temperature (200C), rotating frequently and watching constantly to make sure it doesn’t burn. Alternatively use a kitchen blow torch to brown the spikes of the meringue.
3. Serve immediately, store in the fridge for a couple of days, meringue may become watery and flatten slightly.

Inspired and based on School Night Vegan's Lemon Meringue Pie recipe, thanks for publishing the recipe.
Aquafaba photo sourced from: https://viverealmeglio.it/aquafaba-la...