I love lemon meringue pies and I made my own version, with a lemon gelee layer, walnut sablee pastry, lemon creme pat and a brown sugar vegan meringue.
240 gram all purpose flour
90 icing sugar
60 almond flour
1 pinch of salt
Zest of 1 lemon
60 melted vegan white chocolate – you can make your vegan white chocolate (see my reel!)
Mix the icing sugar, the flours and the butter, pushing the butter in the flour to incorporate it as best as you can, then add the salt, the zest and the melted vegan chocolate.
Melt the chopped vegan white chocolate at 45C in the microwave or using a double boiler system (a bowl on top of a saucepan filled with hot water, with the water never touching the bowl and never boiling). Add the almond milk, quickly bring the dough together and wrap in cling film, flattened in a disc, and let rest for 1h.
Roll out the pastry and line with it your pastry rings. Freeze for 30′ and preheat the oven at 175C fan. Blind bake with baking beans on some parchment paper for 10′ and finish baking without the beans and paper for 10 more minutes (but check after 5′ depending on how powerful your oven is). Let cool.
Layer of clear lemon jelly
150 g lemon juice
40 gram caster sugar
4 gram NH pectin
4 gram agar agar
10 gram water
Cook the citrus juice for a minute and then add the sugar and pectin mixture. Whisk the agar with water and let sit, then stir in and bring to a boil.
Pour in the tartlets once at 40C and arrange the flowers in the gelee as you please. Let set 1-2h in the fridge and then enjoy
Lemon creme pat
300 almond milk
Zest of 2 lemons
4 tabelspoons juiced lemon
70 caster sugar
1 teaspoon vanilla bean paste
Cook the almond milk with the Lemon zest and juice and vanilla until it reaches 45C, then sieve on the cornflour and sugar mix (you want to remove the zest for this cream, because you need it to be super silky), whisk well and put back on the heat until the cream thickens. Let cool a bit and pour in the pre-baked pastry shells.
For the Meringue (standard procedure except sugar type!)
115 ml aquafaba
150 g light brown sugar (caramely flavour)
1/2 tsp vanilla extract
1/8 tsp cream of tartar
Beat together the aquafaba with cream of tartar. When soft peaks form add the sugar and beat until glossy. Incorporate vanilla and pipe on the pie. Toast with torch 🔥