Just why I decided to make lemon meringue pie is beyond me, I’ve never made it before even as a non-vegan recipe and making it vegan is sure to be more difficult. But having one lemon and three limes in the fridge looking a bit sorry for themselves, some aquafaba (that’s chickpea liquid) and pastry it just had to be attempted.
Step 1. Blind bake the pastry in the tin or tins.
Problem 1. The larger pastry case was in the oven a little too long and it cracked across the middle.
Step 2. Make the citrus filling.
Problem 2. Had to add more cornflour as it wasn’t thickening enough and the extra went a bit lumpy.
Step 3: make the aquafaba meringue – no problems here – and pile it on the chilled and set filling
Step 4. Brown the meringue under the grill – looks good right?
Step 5. Cross everything that the meringue doesn’t collapse while you go out shopping all day.
Tasted amazing, pastry base was a bit soggy, filling not quite set enough, meringue needed more beating but it didn’t collapse into a soggy heap and did I mention that it tasted amazing?!
I’d definitely make it again.
The smaller one looked to have set better and the pastry hadn’t cracked so may be the more successful of the two, but we’ll find out when we eat that one later.
You can find the recipe here: