Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 3 out of 4
8 Ingredients
- 40grams cornstarch
- 200grams castor sugar
- 3/4 cups lemon juice
- 1 cup coconut milk
- 1 vegan pie crust, ready-made, cooked
- 1/2 cup aquafaba
- 100grams powdered sugar
- 1/2teaspoons cream of tartar
Description
All the classic and zesty flavours of lemon meringue pie made totally vegan using the magic of aquafaba, creating that sweet fluffy meringue topping we all love.
Method
Step 1 of 4
Whisk the cornstarch, castor sugar, lemon juice and coconut milk together in a saucepot setting it onto medium-heat on the stovetop. Continue whisking until the sugar has dissolved and the curd has thickened coating the back of a spoon.
Step 2 of 4
Pour the into the pie crust placing into the fridge to chill and set for 2 hours.
Step 3 of 4
Whip the aquafaba, icing sugar and cream of tartar together using a handheld or stand up mixer for 10 minutes until the sugar is dissolved and the mixture is light and fluffy.
Step 4 of 4
Remove the tart from the fudge topping and covering with meringue, use a blow torch to brown and caramelize the meringue before slicing.
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