Now is the time to get started. Sweet lovers who have trouble digesting butter and egg pastry will be delighted to explore the new recipe bible from Marion Lagardette , youtuber La Petite Okara.
Among other things: its lemon meringue tart made with aquafaba (the famous chickpea cooking juice, to replace eggs) is displayed as a very low calorie and rather phenomenal must-eat… Roll on!
Vegan lemon meringue pie recipe
Preheat the oven to 180 ° C (th. 6)
Mix the dry ingredients ( flour , ground almonds , light sugar and salt ), then sand them with the margarine with your fingers. Add the water and knead until you get a dough. Film and place in the refrigerator for 30 minutes to 1 hour. Spread the dough on well-floured baking paper and turn it over to place it in a 30 cm pie dish lined with margarine and flour.
Prick the dough with a fork and bake for 15 to 20 minutes to cook it blank (without clay balls ).
Squeeze the juice from the lemons (in a food processor, it goes faster). Pour it into a saucepan with the zest, margarine and sugar. Bring to high heat to melt the sugar and margarine. In a container, dilute the cornstarch with the vegetable milk and, once the mixture is hot and homogeneous, incorporate the turmeric and the diluted starch. Whisk and thicken the whole for a few minutes over medium heat.
Pour the lemon curd over the pie crust and let cool. Then place in the refrigerator until the preparation is set. It takes a minimum of 2 hours. Meanwhile, place the aquafaba in the refrigerator. It rises best when it is very cold.
Whip the aquafaba with an electric mixer. Once the mixture is frothy, add the blond sugar in rain and continue to whisk until you get the famous bird's beak. The mixture should be very firm. Place the whole thing in a pocket fitted with a fluted nozzle and form small meringues on the lemon curd. You have to be quick, because the more the preparation heats, the less the meringue is thick.
Heat with a torch and place in the refrigerator for a few minutes before cutting into pieces and enjoying. This pie will keep for 2 days in the refrigerator.
Recipe from the book 30 days to become vegan .
© Lisa Mayer