Name: Vegan Lemon Meringue Pie
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 10 servings
Ingredients: 325 g white flour; 0.5 tsp sea salt; 1.5 tbsp caster sugar; 115 g coconut oil (must be solid); 8 tbsp ice water; 300 g granulated sugar; 65 g cornflour; 0.125 tsp fine sea salt; 235 ml oat milk (full fat); 115 ml water; 235 ml lemon juice; 1 null lemon zest (unwaxed); 0.25 tsp turmeric powder; 15 g plant butter; 115 ml aquafaba (chickpea brine); 150 g icing sugar; 0.5 tsp vanilla extract; 0.5 tsp lemon juice; 0.125 tsp cream of tartar

Instructions

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1

Pulse white flour (325 g), sea salt (0.5 tsp), and caster sugar (1.5 tbsp) in a food processor to combine.
2

Add coconut oil (115 g) and pulse until sandy. Slowly add ice water (8 tbsp) while the processor is running until a dough forms. Wrap and refrigerate for 30 minutes.
3

Roll the dough out and line your pie tin, crimping the edges. Refrigerate for another 20 minutes and preheat your oven to 180c.
4

Prick the base with a fork, line with baking parchment and beads, and bake for 10-15 minutes until set. Allow to cool fully.
5

In a saucepan, combine granulated sugar (300 g), cornflour (65 g), fine sea salt (0.125 tsp), oat milk (235 ml), water (115 ml), lemon juice (235 ml), lemon zest (1), and turmeric powder (0.25 tsp). Whisk constantly over medium-low heat for about 5 minutes until thick.
6

Turn off the heat and stir in the plant butter (15 g). Let the curd cool, stirring occasionally.
7

Whisk aquafaba (115 ml) on high speed for 2 minutes until thick and foamy.
8

Add icing sugar (150 g), vanilla extract (0.5 tsp), lemon juice (0.5 tsp), and cream of tartar (0.125 tsp). Whisk for 5-8 minutes until stiff peaks form.
9

Pour the curd into the crust and chill for 10 minutes. Spoon the meringue on top and brown with a kitchen torch or under a high grill.