Vegan Lemon Pistachio Meringue Pie

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Mini vegan lemon meringue pies made using aquafaba (chickpea water).

Ingredients

For the shortcrust pastry:
Plain flour 1/4 cup + 1 tbsp (50g)
Vegan margarine 2 tbsp (25g)
Cold water 2 tbsp (or enough to get the dough to come together)

For the lemon-pistachio curd filling:
Corn flour 1 tbsp
Caster sugar 1/4 cup (50g)
Zest of 1 lemon
Juice of 1-2 lemons
Vegan margarine 2 tbsp (25 g)
Enough VeganEgg to make 1 egg’s worth of yolk
4 shelled fresh pistachios, crushed

For the meringue:
Brine from one tin of chickpeas
Cream of tartar 1/4 tsp
Vanilla extract 1/4 tsp
Caster sugar 1/2 cup (100g)

Instructions

View the full recipe at The Vegan Word →