Lemon Meringue Pie

Such an amazing dessert! The pie crust can be used in any sweet recipe. The lemon curd is the same as the one in the Lemon mousse. The vegan Italian meringue makes a lovely topping for desserts instead of cream.....I like to mix any leftovers with strained passion-fruit pulp and freeze as an ice-cream!

GF, vegan pie crust:

1 3/4 cup almond meal

1/3 cup tapioca starch

1/2 tsp salt

3 Tbsp maple syrup

4 Tbsp melted coconut oil

Combine all ingredients, press into a pie dish (one with a removable base makes releasing the crust easier) and bake in a pre-heated oven at 180 degrees celcius for 20min. Allow to cool before adding the lemon curd.

(Source: one green planet)

Lemon curd:

3/4 cup fresh lemon juice

1 Tbsp lemon zest

300g silken tofu

1/2 cup canned coconut milk, stirred well

1/2 cup water

1 cup sugar

3 1/2 Tbsp corn starch

pinch salt

1/8 tsp tumeric

Place all ingredients in a blender and blend until completely smooth. Pour into a medium sized pot on stove over medium heat, stirring continually until the mixture thickens. Remove from heat and allow to cool before pouring into the pie crust. Allow the assembled pie to set in the fridge for a few hours before topping with the meringue.

Vegan Italian meringue:

234g aquafaba (from approx 2 cans of chickpeas)

200g caster sugar

60ml water

1/4 tsp cream of tartar.

Reduce the aquafaba in a small pot on the stove, simmering until it has reached 1/2 cup volume. Allow to cool completely in the fridge.

Once cooled, whip the aquafaba and the cream of tarter until soft peaks form. Set aside.

Prepare the sugar syrup by adding the caster sugar and water into a small saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste.

Place pot on stove on medium-high heat and allow the mixture to simmer and bubble. DO NOT STIR. Continue to simmer until the mixture reached 116 degrees celcius - about 10-12 minutes.

Slowly drizzle the syrup into the whipped aquafaba whist continuing to whisk until the mixture is incorporated, then continue to whisk for another 5 minutes before using or transferring to the fridge in an airtight container for up to 24 hours before use.

The mixture can be piped or spooned onto the top of the curd, and lightly torch the outside if desired.

(source: #addictedtodates)