I don’t know about you, but I love making meringue for this pie! It’s so worth it in the end! You dig in the foamy and soft meringue topping and then the lemon taste… Yummy!
Have you already made meringue using aquafaba? If not, I think this pie is a perfect excuse to leave all your other work and take some time to get to know aquafaba! I believe you’ll become best friends, because this substitute for whipped egg whites works just like magic!
And it’s always fun to make some magic!
So take some time for this pie and enjoy!
– Short crust pastry
– Zest of 1 lemon
– Juice of 2 lemons
– 1/2 cup caster sugar
– 1/4 cup custard powder
– 1 cup dairy-free milk
– water from one tin of chickpeas
– 1/2 cup plus 2 tbsp sugar
– pinch of zantham gum
– pinch of cream of tartar
– 1 tsp vanilla
Line and bake blind a shallow tart tin, cool.
Place the zest, lemon juice and sugar in a saucepan and heat to dissolve the sugar.
Mix the custard powder with a couple of tbsps dairy-free milk to form a smooth paste.
Add the custard mix and the dairy-free milk to the lemon juice mixture.
Heat gently, stirring now and then until it starts to thicken. When the consistency is similar to yogurt (gloopy but still a bit runny) pour into the tart shell.
Leave to set in the fridge for an hour or so before topping.
Whilst the tart is setting, make the Italian meringue.
Whisk 1/3 cup chickpea water with a pinch of zantham gum and a pinch of cream of tartar until forming soft peaks.
Melt together the remaining 1/4 cup chickpea water (or use water instead) and sugar and bring up to 242-248 degrees F/116-120 degrees Centigrade.
With the stand mixer on medium, slowly drizzle in the hot syrup into the meringue mix.
Turn up to high for a minute or two until you have piles of white glossy clouds of meringue, beat in the vanilla.
Spoon over the top of the pie and brown under a grill or with a blow torch.