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 milk
- 5/8 cup cold water
- 1 cup granulated sugar
- 7/8 cup freshly squeezed lemon juice
- 3 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 sugar
- 1 teaspoon cream of tartar
METHOD:
- Preheat the oven to 300F
- Fit 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 then stir in the lemon zest.
- Pour the mixture into the pastry case until it's 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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