Lemon meringue pie

A pastry classic revisited in a plant-based version.

A crispy pastry, a fresh and tangy lemon cream and a soft aquafaba meringue.

One of my favorite desserts 🤤

Ingredients

For the sweet dough :

For the lemon curd:

For the aquafaba meringue :

Prepare the sweet dough :

Combine flour, icing sugar, salt, xanthan gum and guar.
Add the margarine in pieces and sand by hand or with a mixer using the foil tool.
Mix the cornstarch with the water. Add this mixture to the shortcrust pastry.
Then form a ball that you film with cling film. Refrigerate for 1 hour for the dough to harden.
Then spread the sweet dough between 2 sheets of parchment paper and darken in the pie pan.
Prick the dough and bake in the oven at 180°C for 20-30 minutes until the dough is golden.

Prepare the lemon curd :

Zest and squeeze the lemons.
Place the zest and juice in a saucepan. Add water, sugar, cornstarch and turmeric.
Cook over low heat, stirring with a whisk.The mixture should thicken and form a smooth cream.
Off the heat, add the margarine cut into pieces. Mix with a whisk.
Refrigerate for 1 hour for the cream to cool.
Whip the cold lemon cream to soften it.
Fill the pie shell and smooth with a spatula starting with the sides.

Prepare the aquafaba meringue :

First, reduce the chickpea juice by half by heating it in a saucepan and then cooling it.
In an electric mixer, beat the chickpea juice, beating at full speed with a whisk until you obtain a firm texture.
Add the icing sugar and cream of tart. Continue whisking to homogenize everything.
With a piping bag, pipe the meringue on the lemon cream.
Brown the meringue for a few seconds in the oven under a hot grill or with a torch.