Vegan Meyer Lemon Meringue Pie

Measure the flour and salt into a large bowl, and stir together.

Cut the vegan butter and vegetable shortening into chunks, and then cut into the flour. You can use the old-fashioned method with two knives, or the S blade on your food processor. You can also use your clean hands to work the fats into the flour.

Sprinkle in the apple cider vinegar as you continue to work the mixture.

When it’s coarse and mealy, with round bits about the size of peas or less, add the ice water 1 tablespoon at a time as you continue to knead the dough.

It’s ready when the dough is soft and elastic, but not too sticky.

Gather the dough into a ball, and place it in the bowl, covering it with a damp clean towel.

Place it in the fridge for 15 to 20 minutes.

When it’s cooled, remove from the fridge, and lightly flour a clean counter or other flat surface.

Preheat the oven to 350 °F.

Roll out to a circle big enough to fill a 9-inch pie pan.

Place it in the pan and fit it into the bottom, fluting the edges if you wish.

With a fork, prick the bottom and sides a few times, and place in the oven.

Bake for 10 to 15 minutes, until lightly browned. Remove from the oven and let it cool as you make the filling and meringue.

Add the cornflour and fine coconut sugar into a saucepan.

Whisk in the lemon juice and oat milk until thoroughly blended.

Add a pinch of turmeric until it reaches the desired coloring.

Heat at a medium temperature, stirring until the sugar has dissolved.

Stir in the Meyer lemon zest.

Increase the temperature, and heat to bubbling as you stir constantly.

Let the mixture simmer for about 5 minutes. It should thicken as it bubbles away.

Remove the saucepan from the heat, and pour quickly into the pie crust.

Let it cool to room temperature. Cover with plastic wrap, and cool in the fridge until firm, or about 2 to 3 hours.

Shake the can chickpeas, swishing them around and upside down in the can.

Open the can, and quickly drain the liquid into a bowl with a strainer.

You’ll need 1/2 cup for the recipe. Set aside for now.

You can save the rest in the fridge for about 3 days.

Add the aquafaba to a large bowl, and beat with a mixer or whisk until soft peaks form.

At that point, add the cream of tartar, beating it into the aquafaba for a few minutes.

Next, add the coconut sugar little by little as you beat.

Keep beating until all the sugar has been incorporated, and the meringue is stiff and glossy.

Remove the plastic wrap from the Meyer lemon curd, and spread the meringue over the top of the pie. Use the back of a spoon or spatula to make peaks and valleys.

If you have one, you can use a kitchen blow torch to create browned peaks of meringue.