So it has been a while between posts that actually contain recipes but I couldnât resist giving the vegan meringue a crack. So here is my go at it.
1/2 cup vegan margarine (nuttelex)
juice and zest of 4 lemons
1/3 cup vegan margarine (nuttelex)
4 tablespoons arrowroot powder
natural lemon food colouring (optional)
1 can organic chickpeas, preferably salt-free (I used the Woolworths brand organic)
Preheat oven to 150 degrees Celsius
Process, flour, sugar and salt in food processor until combined. Add margarine and pulse until crumbly. Press dough into pre-greased tart pan. Bake for 12-15 minutes, or until lightly golden brown.
Remove from oven but keep in pan, allow to cool completely before filling.
To make the lemon âcurdâ:
In a small measuring jug whisk together non-dairy milk, cornflour and arrowroot powder, set aside.
In a medium saucepan melt and whisk together the margarine, sugar, lemon juice and zest, and heat over medium high heat until just boiling. Reduce heat to medium and slowly drizzle in flour and milk mixture while continuing to whisk.
Let cook until it becomes very think, about five minutes whisking frequently.
Remove from heat and stir in food colouring if using.
Spread the curd evenly into the tart shell, cover with plastic wrap and refrigerate for 8 hours or overnight.
Preheat the oven to 100 degrees Celsius
Strain the liquid from the can of chickpeas into a large mixing bowl or the bowl of a stand mixer. Sprinkle in the xanthun gum and begin whipping on high speed for 3 minutes or until the mixture resembles whipped egg whites.
Gradually begin to incorporate the castor sugar, in increments, while whipping. Continue to whip the mixture until soft peaks begin to form. Add the vanilla and continue to whip the mixture until stiff peaks begin to form.
Spoon the meringue onto the surface of the pie starting about 1/2 inch from the edges and work inwards. To create peaks in the meringue swirl the mixture using the back of a spoon. Bake in the oven for 60-90 minutes or until meringue is crisp. To lightly brown the meringue, set the oven on âBroilâ and, keeping the oven door open, watch the meringue carefully as it will brown quickly. Rotate and remove once all peaks are evenly browned.
Allow to cool for 30 minutes before removing from the pan then let sit for a further hour before serving.
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