Lemon Meringue Pie (Vegan)
This vegan lemon meringue pie swaps eggs and dairy for a clever set of starches. The filling gets its body from cornstarch and a pinch of agar, with turmeric supplying the yellow that egg yolks usually give. The meringue is whipped by hand from tapioca starch, potato starch and guar gum, then peaked with a spatula and baked until set. Fresh lemon juice and zest keep the filling properly sharp.
Instructions
Put all the filling ingredients in a saucepan, bring them to a boil, and whisk for a few minutes. The filling is ready when it becomes too thick to stir.
Cover the filling and keep it warm while you make the meringue.
In a bowl, combine the tapioca starch, potato starch, baking powder, guar gum, lemon juice and about half of the cold water. Whip by hand until stiff peaks begin to form.
Slowly add the remaining water and the sugar, mixing as you go. The meringue should be thick enough to hold stiff peaks that do not fall, and if it is too loose, mix in a little more tapioca starch.
As soon as the meringue is ready, pour the hot filling into the baked crust. While the filling is still hot, spread the meringue over it and seal it carefully against the edge of the crust.
Press the flat side of a rubber spatula onto the meringue and pull it away to raise peaks. Repeat across the whole surface.
Bake in a 350 °F (180 °C) oven for 10 to 15 minutes. Cool on a rack for 1 hour.
Serve at room temperature or chilled.
Make it personal.
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