Guess what? There's no egg white on top of this lemon meringue pie. That's freaking chickpea water! (AKA "aquafaba", but I think you know which name I prefer).
Image credit: Colin Erricson
It's from the new book Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017. The publisher, Robert Rose, was kind enough to share this recipe for excerpt.
Believe it or not, this pie is totally vegan! No eggs were employed in the recipe at all. I find that kind of incredible, don't you?
But I digress. Let's hear what the author has to say, then get to the recipe!
"I love lemon curd. Although it’s normally made with butter and eggs, olive oil works very well here to replace the fat of the butter, and the curd is thickened with cornstarch instead of egg yolks. I challenge you to feed this to your omnivore friends and have them tell the difference."
Before you bake, assemble/do the following:
• Preheat oven to 350°F (180°C)
• Stand mixer fitted with wire whisk attachment
• 9-inch (23 cm) pie plate
• Propane or butane torch (see Tips, at left)
1 cup all-purpose flour (250 mL)
- 1 cup all-purpose flour (250 mL)
- 2 tbsp cold water (30 mL)
- 1 tbsp cornstarch (15 mL)
- 6 tbsp granulated sugar (90 mL)