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Lemon Meringue Pie

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INGREDIENTS FOR A 23cm (9 inch) PIE:

For the crust:
190g all-purpose/plain flour
40g icing sugar
100g dairy-free butter
30g soy milk
3g white vinegar

For the filling:
190g caster sugar (or other granulated sugar)
5g agar agar powder
20g cornstarch
190g dairy-free cream
320g almond milk
15g lemon zest, chopped
yellow food colouring
150g lemon juice

For the meringue topping:
110g aquafaba, cold (reduced from 160g)
2 tsp lemon juice, strained (10g)
130g caster sugar

STEPS
– For the crust, blend the flour, the sugar and the butter to obtain a sort of breadcrumbs, combine the mixture with the vinegar and the soy milk, and knead briefly to obtain a dough.
– Wrap the dough in cling film, place it in the fridge and chill it for at least 3 hours, or overnight.
– Once the dough is ready, preheat the oven to 150°C (no fan).
– Roll down the dough into a 30cm (12 inches) disk of roughly 5mm (¼ inch) thickness, and use the disk to line a 23cm (9 inch) non-stick pie tin.
– Scrunch a piece of greaseproof paper under water and squeeze it to remove any excess moisture.
– Line the pie tin with the wet paper, add plenty of rock salt to it and use it as a weight for the blind baking process. This will prevent the dough from rising and moving.
– Bake the base in the preheated oven for 45 minutes, rotating it every 15 minutes to allow for even browning. Let it cool down completely, and remove salt.
– For the filling, mix a third of the sugar with the agar agar, and set aside.
– Mix the remaining sugar with the starch and the cream, and set aside.
– Place the milk in a saucepan over a medium heat, pour in sugar/agar mix and whisk to properly combine the ingredients.
– Add the zest, bring to a boil, and simmer gently for 3 min to hydrate the agar.
– Add food colouring to taste and stir again; we added the colouring in 6 times using the tip of a toothpick.
– Now, lower the heat to the minimum and pour in the cream/starch mixture. Bring the filling back to a boil stirring constantly, and as soon as it starts boiling again, turn off heat. Add in lemon juice and stir once more to complete the filling.
– Pour the filling in the precooked shell through a fine sieve to remove the zest, and let the pie set at room temperature for 30 minutes before placing it in the fridge for 3 hours to fully set.
– Whip the aquafaba and the lemon juice using a stand mixer at full power for 8 minutes, and then, gradually incorporate the sugar 1 tbsp at the time, making sure to wait 40 seconds between each addition.
– Once the sugar is finished, whip for another 4 minutes at full power before placing the meringue topping in a pastry bag and piping it onto the pie or onto the slices before serving.
– Torch the topping if desired, making sure to be careful and gentle because aquafaba does not coagulate, so it won’t react as egg whites would. A gentle torching and a little colour goes a long way to add a nice colour, and subtle caramel flavour to the pie.

Cooking Equipment US:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Microplane Zester:
NutriBullet:
Vitamix:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Spatulas Set:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:

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Cooking Equipment UK:
Pie tin:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Microplane Zester:
NutriBullet:
Vitamix:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:

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12 thoughts on “Lemon Meringue Pie

  1. Dear supporters, viewers and friends,

    As most of you are probably aware of we have been struggling to keep this project alive for the past year and a half, and despite our efforts to keep things going, we have now decided to stop the production altogether.

    Unfortunately the time required to make our recipes is far more than we can currently dedicate to The Vegan Corner, and since our content never was of the kind that can be produced in a few hours of work, we’ve got to a point where we are simply unable to keep working on this project and our main jobs at the same time.

    Obviously both the channel and the website will remain open for you all to explore at any time, so that the few good recipes we have shared so far can be used indefinitely.

    Both Miriam and I want to thank you for following our work and for your invaluable support, and wish you all the best with your plant-based lifestyle 🙂

    In health,
    Raoul & Miriam

    1. The Vegan Corner I’m so sorry to read this. I will miss your videos and your meal prep ones specially.
      I hope maybe sometime in the future things change and you can post again.
      Hugs!

    2. The Vegan Corner oh no but you’re my favorite!! I ALWAYS share and recommend your recipes to my friends, family and new vegans!! Please maybe consider scaling back and just making a video every once in a while?! Something is better than nothing! I love you! ❤️❤️

  2. Thank you for being so wonderful and putting a green fingerprint on the internet and in our lives. 🙂 Big hugs to you both!!!

  3. hi ! i m french and become vegan 3 years ago, your recipes help me so much in my vegan Journey that i cant say enough than you…please dont go, even if you just post once a month, we’re here, we waiting for you, we miss you, we Watch you, we are all so addict to your channel and all the peaceful atmosphere that it entoure it…(sorry for my bad English).miss you already my friends, night on YouTube will be sad without your videos..

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