Lemon curd and meringue pie
Veganising this very traditional French pâtisserie is not so challenging. What is though is you have to be patient !
Ingredients
Directions
Step 1
Bake the empty dough following my instructions.
Step 2
Put the lemon juice and zest, sugar, butter, water, salt and corn starch in a pan.
Step 3
Cook on medium-heat while whisking until you get a creamy texture. Be careful, don’t overcook or it will have a very dense and chewy texture.
Step 4
Pour the lemon curd on the freshly baked dough and equalise using a spatula.
Step 5
Leave to cool down and transfer to fridge for 1 hour.
Step 6
Now the meringue! Beat the chickpea juice until stiff using an electric mixer.
Step 7
Add the icing sugar and lemon juice and keep beating until homogenous.
Step 8
Spread on the lemon-curd.
Step 9
Grill for 2 minutes using your oven grill.
Step 10
Store into fridge and enjoy chilled!
