Mini lemon meringue pies
“These zingy, zesty and perfectly sweet desserts are sure to impress your friends! These are a vegan twist on a real classic, made even easier to share being individually portioned.”
SERVES 4
You will need 4 mini tart tins
For the sweet shortcrust pastry
(you can use shop-bought pastry if preferred)
150g plain flour
20g icing sugar
¼tsp salt
Grated zest of 1 lemon
75g vegan butter, cold and cubed
1½tbsp ice-cold water
For the lemon filling
100ml lemon juice
30ml soya milk
100g granulated sugar (add an extra 20g if you like it sweeter)
15g cornflour
A pinch of turmeric powder (just for colour)
35g vegan butter
For the meringue
75g aquafaba (liquid from a can of unsalted chickpeas)
¼tsp cream of tartar
100g caster sugar
¼tsp agar agar powder (not necessary, but will help to stabilise the meringue)
1tsp vanilla extract or bean paste
For the pastry, line four mini tart tins with a small square of baking parchment. Place all the pastry ingredients, except the water, in a food processor
