THE BEST VEGAN LEMON MERINGUE PIE

Directions

• Pie crust
• In a bowl add the flour, sugar, salt and stir. Cub the butter and add it iin the bowl. Using a fork or a butter cutter incorporate the butter in the flour. Add the almond milk and stir until combined. Don’t over work the mixture as you don’t want the butter to melt.
• Pre heat the oven at 210°C. Flour a surface and roll out the dough using a rolling pin. Lightly butter your pie pan. Once your dough is large enough transfer it in the pan. Slightly fold the dough to the outside of the pan and trim the excess pieces.
• Using a fork pinch the entire surface of the dough. Bake for about 15 minutes until slighty golden. Take out of the oven and let aside to cool.
• For the filling
• Add all the ingredients in a pot over medium heat and stir until combined. After a few minutes the cream will thicken up (this might take up to 10 minutes), Keep stirring. Once ready pour the cream over the pie crust and let it cool a few minutes. Transfer in the fridge for about 2-3 hours to set.
• For the meringue
• In a bowl add the aquafaba, the cream of tartar, the xanthan gum and using a hand mixer start mixing in high speed. Once the meringue starts setting gradualy add the sugar a tbap at a time. Add the vanilla extract and continue mixing for about 10 minutes or until stiff picks form.
• Cover the pie with the meringue. You can brown the the meringue in the oven (use the grill for a few seconds).