Lemon Meringue Pie
Ingredients
For the filling
150
g
silken tofu
125
g
water
100
ml
lemon juice
100
g
sugar
50
g
cornstarch
2
tb
vegetable oil
1
pc
organic lemon, zest
For the meringue
280
g
sugar
100
g
water
75
g
water
ts
agar agar
1
Pinch(es)
salt
1
Pinch(es)
baking soda
For the decoration
0.5
pc
organic lemon, zest
Some
flaked almonds
Some
sugar
Preparation
1. For the shortcrust pastry base: Add the flour, salt, and chilled vegan butter to a mixing bowl and knead to make a smooth dough. Then wrap the dough in cling film and place in the fridge for 30 minutes. Now roll out the chilled dough between two sheets of baking paper or on a floured work surface, and lay into a 26cm-diameter cake tin. Press the dough firmly and evenly into the cake tin, and prick several times with a fork.
2. Bake blind for 10 minutes at 200 degrees Celsius/390 degrees Fahrenheit (convection oven).
3. For the filling: Whisk the water with the MyEY alternative to whole egg in a mixing receptacle until foamy, before adding the sugar little by little.
4. Blitz the rest of the ingredients in a blender, and fold in the alternative to beaten egg.
5. Pour the mixture into the pre-baked shortcrust pastry base, cover with aluminum foil and bake for approx. 35 minutes at 160 degrees Celsius/320 degrees Fahrenheit (convection oven).
6. For the meringue: Whisk the MyEy alternative to egg white in a mixing receptacle with 75g water, a pinch of salt and a pinch of baking soda. Add 100g of sugar little by little.
7. Mix 75g sugar with the agar agar and water, and bring to the boil. Simmer for around five minutes, stirring often. While still warm, slowly fold the mixture into the whisked alternative to egg white.
8. Leave the mixture to cool, then pipe onto the lemon layer.
9. Sprinkle with sugar, flaked almonds and lemon zest, then place under a medium grill for a few minutes until brown.
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