These vegan mini lemon meringue pies are a Lazy Cat Kitchen recipe and I love them!
I was a bit sceptical at first because you never know, when you cut into a something this, if it will stay together. However it held up well, looked good and were incredibly tasty!
They are a little bit of a challenge but completely worth it!
Looking to impress your family or are a dinner party? I would 100% recommend these!
Ingredients
Pastry;
180g Plain Flour
Pinch of salt
1 tbsp Icing Sugar
60ml Olive Oil
Lemon Curd;
80g Cashews (Soak in water overnight)
150ml Freshly squeezed Lemon Juice - I found this was 3 lemons
5 tbsp Caster Sugar
2 tsp Cornflour
Pinch of turmeric (Optional) This is just to add a little colour
Meringue;
½ Cup aquafaba This is the juice that chickpeas are in when you buy them in a can, jar or (my favourite) those little cardboard boxes.
125g Caster Sugar
1 tsp Vanilla Essence (Optional)
Method
* Soak the cashews overnight. This is important as it softens them up!
Pastry;
* Sift the flour and icing sugar into a large bowl.
* Mix in the olive oil, with your hands, to make breadcrumbs.
* Gradually add the water to form the dough. - Do not knead the dough! This was a very bizarre thing for me to do! For me dough means kneading, and it took everything I had not to knead this dough. But trust me it works!
* Cling film the dough and place in the fridge for 30 minutes.
* Divide the dough into 10 even pieces.
* Roll the dough out and place in your greased tins.
* Using a fork spike the bottoms of your dough.
* Place in the fridge for 1 hour.
* 45 minutes into the hour, preheat the oven 175C
* Blind bake the pastry for 20 minutes. - This is where you put rice or baking beans in your dough and cook it.
* Take the rice or beans out and cook for a further 15 minutes.
* Cool completely before filling.
Lemon Curd;
* Rinse the cashews.
* Blend the cashews together with the lemon juice until completely smooth.
* Pour into a small pot and warm, stirring completely so it doesn’t burn.
* Add 4 tbsp Sugar
* Taste the mix and add more sugar if you want to.
* Mix 2 tsp cornflour and 1 tbsp water in a small bowl.
* Add the mix to the lemon curd.
* Bring to a boil gently. Let bubble for 2 minutes, stirring constantly.
* Add a pinch of turmeric for colour. Add a little at a time and be careful not to overdo it. If you put too much turmeric in it could taint the flavour of your curd.
* Let cool completely before putting in the pastry.
Meringue; - Do just before you are ready to assemble the pies.
* Whisk the aquafaba until there are stiff peaks.
* Gradually add the sugar.
* Assembling the pies;
* Fill the pastry cases with the lemon curd.
* Pipe the meringue on top.
* Toast under a hot grill for 2 minutes. I don't have a grill, it's broken, so I used a blow torch. It made the meringue have a marshmallow texture and I was very fond of this!
* Let stand 1 hour before eating.
Serve
Enjoy!
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