Lemon meringue is an old English favourite, and for me it is so reminiscent of childhood. As with so many nostalgic recipes, I had it marked down on my list of ‘must veganize’ dishes. Well this one has really surpassed all expectations, and has all those yummy qualities of the original. With the help of egg replacer, I managed to recreate a light meringue, and also the wonderful lemony filling. Once again proving that, although we may eat a wholefood diet in the main, when it comes to a few treats, we don’t have to miss out on anything being vegan !
INGREDIENTS FOR THE PASTRY
1 cup plain flour, plus extra for dusting (see note above for gluten-free links)
¾ cup Earth Balance, or other vegan butter/margarine of your choice
a little bit of (very) cold water, if needed
the zest of ½ lemon
METHOD FOR THE PASTRY
Place ingredients in a food processor (not the water) and process until a ball is formed, if it is still crumbly add a little bit of water until it forms a ball. Then wrap in cling film, and refrigerate for a half hour.
INGREDIENTS FOR THE FILLING
3 Tbsp cornflour/corn starch
juice of 3 large lemons (less if you don’t like it both tart and sweet like I do)
the zest of one lemon
½ cup icing sugar (confectioner’s sugar)
1/8 cup vegan milk (I use Alpro)
METHOD FOR FILLING
Place the ingredients in a food processor and whizz for 2 minutes until totally smooth – taste for sweetness and tartness, and adjust accordingly.
INGREDIENTS FOR MERINGUE
90g (3.17oz) egg replacer (see links for where to purchase above) – double this quantity if you want a high meringue
250 ml (8.45 fl oz) cold water
125g (4.4 oz) icing sugar (confectioners’ sugar)
1 Tbsp soft brown sugar or caster sugar
½ tsp xantham gum (I use Dove’s Farm)
- First preheat your oven to 250ºF (130ºC).
- Blend the egg replacer and pectin together thoroughly in a bowl. When mixed, add to a mixing bowl or your blender, along with the cold water, and mix on high speed for 5 minutes.
- Then add your icing (confectioners’) sugar, vanilla, sugar, xanthan gum and agar powder, and continue to mix on high speed for a further 5 minutes. The foam should start to increase in volume.
METHOD FOR ASSEMBLING THE PIE
- You will need a circular spring-form pan (or similar) around 8” diameter x 2½ deep.
- First pre-heat your oven to 350ºF (180ºC).
- Then line the pan with greaseproof paper, and lightly grease the paper with a little sunflower oil.
- Remove your dough from the fridge, and line your pan with it, take the edges up by a couple of inches – and place in your preheated oven until golden. Then remove, and allow it to cool down.
- Next, having mixed the filling, pour it gently into the pie crust and bake for 20 minutes. Test if it has set – it should be semi-solid to the touch.
- Now gently add the meringue on top, and place in the oven for an hour, or until it turns golden on top.
- Remove, allow to cool, and then refrigerate overnight. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010