- Place the biscuits into a food processor and pulse until they are broken down. Combine with the melted vegan butter in a mixing bowl, then press the mixture into the bottom and sides of
an 8-inch pie tin.
- Place the pie base into the fridge for at least 30 minutes while you prepare the filling.
- For the lemon curd filling, add the butter, lemon juice, coconut milk, vanilla essence, and icing sugar to a medium-sized saucepan over low heat. Bring to a simmer whilst stirring regularly.
- In a small bowl, whisk the corn flour and agar agar powder with 3 tbsp of plant milk until dissolved. Pour the mix into your lemon curd and continue to stir for 5-10 minutes on the lowest heat setting or until the mix begins to thicken.
- Immediately pour the lemon curd into the pie crust and place your lemon pie into the fridge to set for at least 4 hours or overnight.
- To create the aquafaba meringue, start by measuring your aquafaba liquid from 1 tin of chickpeas. Most tins contain a little more than the 125 ml that we need for this recipe. For
best results, add the liquid to a saucepan and reduce it over low heat until you have only 125ml. Through cooking off the rest, the aquafaba becomes thicker and more egg-like, resulting in a better meringue, so please don’t skip this step.
- Pour your reduced aquafaba into a clean, grease-free mixing bowl alongside the cream of tartar. Place the granulated sugar and water into a non-stick saucepan and bring to a simmer on low to medium heat until it reaches 116-118C (without stirring!). In the meantime, whip your aquafaba into stiff peaks using an electric hand mixer.
- Carefully remove the pie from the tin and place it onto a serving dish.
- Pour the hot sugar syrup into the whipped aquafaba and continue to whisk until well combined. Transfer the meringue mixture to a piping bag and decorate your pie – or alternatively spoon it on top for a more rustic finish. Use a torch to lightly brown the meringue and you’re ready to serve!
Store your lemon meringue pie in the fridge for up to 3 days.
For an extra zesty pie, sprinkle fresh lemon zest over your meringue before serving.