Lemon Meringue Pie
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- lemon curd ingredients
- 6 tbsp Cornflour (cornstarch)
- 1 1/2 cups 375ml water
- 5 tsp egg replacer
- (Orgran Egg Replacer
- from Nourish).
- 1 3/4 cup caster sugar
- Juice 2 medium lemons
- 2 tsp lemon zest
- 1/4 tsp turmeric
- Meringue Recipe
- Aquafaba from
- one can of chickpeas
- 6 tbsp caster sugar
- 1/2 tsp cream of tartar
- (you can sub tartar with equal
- amount of lemon juice)
Instructions
- Method
- Once you have your pastry prepared and rolled and ready to go, blind bake it in the oven for about 10 to 12 minutes until it is a light golden brown. While it is baking you can get on with the next step, making the lemon curd.
- Lemon curd method.
- Dissolve the cornstarch in water. Prepare your egg replacer, have your juice, zest and sugar to hand.
- Get a pot on a medium heat and add all the ingredients.
- It is important to whisk continually for at least 8 minutes until your curd is clarified and taking on a nice juicy lemony glow.
- Remove the curd from the pot and put it into a glass bowl or dish and cover with cling film or if you have a lid for your container use that. It will prevent a skin from forming and keep it warm.
- Next step is the meringue. You can use an immersion blender, food processor or hand whisk (the latter needs a lot of elbow grease).
- Add in the aquafaba and cream of tartar only. Get whisking until your meringue has stiff peaks. Once this is achieved, gradually add in your sugar until the meringue is glossy and maintaining its stiff peak status.
- Your pie crust should be out of the oven at this stage.
- Pour your lemon curd into the pie crust. Just enough to come to the edges of the crust.
- Once this is done, pile the meringue mix into the middle of the curd and use a spatula too smooth it out. Don’t worry if it looks like there’s too much, as it will reduce in height with the baking and chilling.
- Add your prepared meringue into the oven and bake for up to ten minutes or until the meringue has a nice toasty brown colour on the top.
- Now the hard part. Give it an hour to cool and at least five hours to chill in the fridge. This ensures a delicious texture when it comes to slicing.