The meringue in this recipe is indistinguishable from non-vegan meringue and comes from an unexpected source! Sean has been experimenting with it in meringue cookies and other treats all week, and he has finally brought his prodigious skills to bear on an honest-to-goodness lemon meringue pie cobbled together from various recipes. Here's the aggregate:
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 tablespoons organic sugar
- 1⁄2 cup oil
- 2 tablespoons orange juice or non-dairy milk
Preheat oven to 425F.
In a large bowl, place all of the dry ingredients. Add the orange juice or non-dairy milk and oil. Mix with a fork. Pat into a 9-inch pie pan with fingertips. Bake for 10-12 minutes.
- Water from one 15.5 ounce can chickpeas
- 1/2 cup organic sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
Drain your chickpeas and reserve the beans for another use. Whip the bean water and the cream of tartar in an electric mixer until you begin to have ridges. Add your vanilla and then your sugar by the tablespoon until it is all added. Continue mixing for fifteen minutes total.
- 1 1/2 cups sugar
- 1/2 cup + 1 Tbsp. cornstarch
- 1/4 tsp salt
- 1 1/4 cup water
- 1 cup non-dairy milk
- 3/4 cup lemon juice
- grated rind of 2 lemons (about 2 Tbsp.)
Combine sugar, cornstarch, and salt in saucepan. Stir in water and non-dairy milk and bring to a boil over medium heat. Cook 3-4 minutes, stirring constantly. Remove from heat and slowly add the lemon juice and grated rind. Pour into pie crust.
Lower oven temperature to 375F.
Prepare and bake the crust according to the directions above. Prepare the lemon filling, and pour it into the crust. Prepare the meringue and pour it on top, making certain to cover both the filling and the edges of the crust. Bake for 10-12 minutes, or until the tips of the meringue brown. Remove from oven and chill until completely cool before serving.
Source: Food Network: Lemon Meringue Pie