6
Lemon Meringue Pie
Recipe by
Easy
About 35 minutes active time, plus baking
INGREDIENTS:
8 ounces ready-rolled vegan pie crust
For the filling
- 1/2 cup Crackd® The No-Egg-Egg®1/2 cup plant-based milk5/8 cup cold water1 cup granulated sugar7/8 cup freshly squeezed lemon juice3 tablespoons cornstarch
- ¼ Tsp Salt 2 tablespoons lemon zest
For the meringue
- 1/2 cup aquafaba, the liquid from a can of chickpeas
- ½ Tsp Xanthan gum 1/2 cup superfine sugar1 teaspoon cream of tartar
METHOD:
- Preheat the oven to 300FFit the pie crust into a 7- to 9-inch pie pan. Line with parchment paper, fill with pie weights or baking beans and bake for 15 minutes. Remove and let cool.Pour the Crackd® into a bowl and set aside.In a large saucepan, whisk together the water, plant-based milk, lemon juice, granulated sugar, salt and cornstarch.Cook over medium heat, whisking constantly, until the mixture bubbles and thickens.Slowly pour about 1/3 of the hot lemon mixture into the Crackd®, whisking constantly.Pour the Crackd mixture back into the saucepan with the remaining lemon mixture and whisk over medium heat until it just begins to boil.
- Remove from the heat and stir in the lemon zest.
- Pour the mixture into the pastry case until ¾ full. In a clean bowl, combine the aquafaba, superfine sugar, xanthan gum and cream of tartar.Whisk for 10 to 12 minutes until the meringue is stiff and stretchy.Spoon the meringue over the lemon filling and bake for another 1 hour.Remove from the oven and cool completely before slicing.
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