Cook Vegan — September 2017

LEMON MERINGUE PIE

Although lemon curd is normally made

with butter and eggs, olive oil works very

well here to replace the fat of the butter,

and the curd is thickened with cornstarch

instead of egg yolks. We challenge you to

feed this to your omnivore friends and have

them tell the difference.

Serves: 6-8

Equipment:

•   Stand mixer fitted with wire whisk

attachment

•   23 cm (9-inch) pie plate

•   Propane or butane torch

For the crust:

•    1 cup (100g) all-purpose flour

•   ½ tsp salt

•    60ml (¼ cup) vegetable oil

•    2 tbsp cold water

For the lemon curd:

•   75ml (⅓ cup) water

•   75ml (⅓ cup) unsweetened

non-dairy milk

•   1 tbsp cornstarch

•   6 tbsp granulated sugar

•   Pinch salt

•   Grated zest of 1 lemon

•   6 tbsp freshly squeezed lemon juice,

about 2-3 lemons

•   60ml (¼ cup) olive oil

For the meringue:

•   75ml (⅓ cup) aquafaba

•   75ml (⅓ cup) granulated sugar

•   ¼ tsp cream of tartar

1 Preheat oven to 180°C (Gas Mark 4,

350°F).Crust: In a large bowl, combine

flour and salt. Add vegetable oil and stir

well. Add water and stir to combine. If the

mixture seems too dry, add a bit more

water until it sticks together and forms a

cohesive ball. The mixture should not be

very sticky on the outside.

2 Roll mixture into a ball and place it in the

center of a large sheet baking paper. Place

another sheet of paper overtop. Using a

rolling pin, roll out to desired thickness

(and so that crust is big enough to fit your

pie plate with a little left over). Remove top

layer of paper and flip upside down into pie

plate. Trim.

The pie crust and lemon
filling can be made up
to 1 day in advance and
stored in an airtight
container in the fridge,
but the meringue
should be made shortly
before serving.