READER RECIPE
Good Food reader Ellie Fletcher loves lemon meringue pie, so after becoming vegan, she was determined to recreate the treat using plant-based ingredients
Vegan lemon meringue pie
Vegan lemon meringue pie
SERVES 6-8 PREP 20 mins plus 2 hrs 30 mins chilling COOK 1 hr 35 mins MORE EFFORT V 100g speculoos biscuits 100g digestive biscuits 100g dairy-free butter, melted 25g coconut oil, melted
For the filling
3 lemons, zested, plus 200ml juice 100g caster sugar pinch of ground turmeric
40g cornflour
60ml soya cream
40g dairy-free butter
For the meringue
100ml aquafaba (the liquid from
a can of chickpeas)
½ tsp xanthan gum
100g caster sugar
1 tsp cream of tartar
1 Line the base and sides of a deep 20cm springform cake tin with baking parchment. Put the biscuits, dairy-free butter and coconut oil in a food processor and blitz to fine crumbs. Tip into the tin, then press into the base and up the sides. Put in the fridge to chill for at least 2 hrs.
2 To make the filling, heat the lemon zest and juice, 100ml water and the sugar in a pan set over a low heat, stirring until the sugar dissolves. Stir in the turmeric and a pinch of salt. Remove from the heat and spoon a little of the mix into a small bowl. Combine with the cornflour to make a paste, then whisk back into the pan. Return to the heat and bring to the boil, whisking, for 1 min. 3 Remove the pan from the heat and whisk in the soya cream and dairy-free butter. Pour the mixture over the base, and return to the fridge. Chill until set, about 30 mins. 4 Heat the oven to 140C/120C fan/ gas 1. Put all the ingredients for the meringue in a large, clean bowl. Beat with an electric whisk for 10-12 mins, or until glossy (it will be quite stretchy). It will take longer to whip than egg whites, so don’t be put off if it’s still liquid after 5 mins. 5 Pipe or spoon the meringue onto the tart. Bake on the middle shelf of the oven for 11/ hrs. Leave to cool
2 completely in the tin, then serve.
GOODTOKNOW vegan
PER SERVING (8) 389 kcals • fat 21g • saturates 8g • carbs 47g • sugars 33g • fibre 1g • protein 2g • salt 0.5g