Plant-Based Lemon Meringue Pie

Instructions

• Preheat the oven to 180°C (350°F).
• Make the pastry: Add the flour and grated butter to a large bowl and rub together until the texture resembles breadcrumbs. Add the sugar, salt, and water and rub together a little more, but do not overmix! Tip out onto a clean surface and bring together into a ball. Wrap in cling film and let rest in the refrigerator for 10 minutes.
• Roll out the chilled pastry to ½ cm thick, then gently transfer to a 9-inch tart pan, trimming the excess pastry around the edges (you may roll a little of the excess dough into a ball and use this to push the pastry into the edges of the tin). Prick the bottom of the crust with a fork, line with parchment and baking weights, and bake for 15-20 minutes. Remove from the oven and let cool.
• Make the lemon curd: Combine the lemon juice, cornflour, sugar, turmeric, oat milk, and lemon zest in a large saucepan and whisk over medium-low heat until it thickens. Remove the pot from the heat.
• Make the meringue: Squeeze the lemon juice into the metal bowl of a stand mixer, then use the lemon half to coat the inside of the bowl evenly. Add the aquafaba and whip with the whisk attachment on high speed for 5 minutes, until it quadruples in volume.
• Add the sugar and vanilla and mix again on high speed for 5 minutes, until glossy and the sugar has dissolved.
• When the pastry is cool, fill three-quarters of the way with the lemon curd, then let cool for 20 minutes. Dollop the meringue over the curd and spread a little with a spatula to make grooves, which will caramelize into lovely browned marks.
• Broil for 3–55 minutes (keep an eye on it though to ensure it doesn’t burn!), until the top of the meringue is browned.
• Enjoy!