Lemon meringue pie (v)

A truly magical dessert!
Vegan; could be gluten free if you use gluten free flour.
Makes 1 pie.

Allow time for the lemon filling to set before making the meringue topping, about 2 hours.

Author: Bite-Sized Thoughts, adapted from a vegan lemon meringue pie recipe on Guardian Witness

Original post (with pictures) here.

Stage 1 - the pie base

1 cup / 230g plain flour
1/2 cup / 120g non-dairy spread
1 tbsp sugar
Pinch salt
Dash of cold water, as needed to bring the dough together

Combine the flour, sugar and salt in a mixing bowl, and then rub in the non-dairy spread with your fingers. Add a drizzle of water to bring the dough together, if needed. Roll the dough out to 1-2cm (1/2 inch) thick and arrange in the bottom of a pie tin. Put in the fridge while you heat your oven to 200'C (400'F).

When the oven is ready, prick the pastry at the bottom of the pie tin, and then cover the pastry with baking paper. Fill with enough baking beans, nuts or seeds to hold the paper down. Bake for 10 - 15 minutes, until just firm and golden.

Set aside while you make the lemon filling.

Stage 2 - the lemon filling
1-1/4 cups (300g) caster sugar
1/2 cup (55g) corn flour
1/4 teaspoon vegan gelatin or agar powder
1/4 teaspoon salt
1/4 cup non-dairy milk
1 cup water
Zest of 2 lemons (approximately 1-1/2 tbsp)
Juice of 4 lemons (approximately 3/4 cup)

Put all ingredients in a non-stick saucepan and bring to the boil, stirring regularly with a wooden spoon. Once boiling, stir constantly for 4 to 5 minutes, until the mixture is thick and very difficult to stir. Pour into the prepared pie base and allow to cool for at least 2 hours (I left mine to cool for 30 minutes at room temperature and then 1-1/2 hours in the fridge).

Stage 3 - the meringue topping
1/3 cup (5 tbsp + 1 tsp) egg replacer (I used the Orgran brand, which is available in the UK and Australia)
2/3 cup (167ml) ice cold water
3/4 cup (180g) caster sugar

Place the egg replacer and water in a clean mixing bowl and stir to combine. Beat with electric mixers for 5 minutes on high speed, adding the sugar gradually as you go. The mixture is ready when it has formed soft peaks and look like meringue. If you have a stand mixer that does the beating for you, this would be a good time to use it!

Spoon meringue over the lemon filling, covering the base, and then add dollops in heaps around the centre of the pie to form discrete peaks.

Let the pie stand for approximately 15 minutes, while you heat your oven to 100'C (210'F). Bake for 30 minutes until the meringue topping is just crisp on the surface.

Best served chilled.