Posted in Recipes on 14.08.2018
Mini Lemon Meringue Pies
prep: 60 mins / cook: 30 mins / inactive: 60 mins / total: 2 hours 30 mins / quantity: 12 mini pies Print recipe?
I can never decide if lemony desserts are spring or summer like. I associate yellow with spring but there’s something about these Mini Lemon Meringue Pies that also screams summer to me. I’ve mixed it up a bit here, making them completely vegan, even the lemon curd and meringue. And a first for me – gluten free pastry. I’ve tried gluten free cakes and I could NOT get them to work. They just kept sinking no matter what I tried.
Gluten free pastry however, worked like a dream! I’ve used Hodmedods fava bean flour (but don’t worry, the pastry doesn’t taste like peas!), Vitalite (vegan butter substitute) and a dash of coconut sugar.
The vegan lemon curd is also ridiculously simple. The first time I made it was for these Chia Lemon Muffins that are absolute crowd favourites. It’s just a simple mix of almond milk, lemon juice and cornflour, gently bubbled till thickened then another bit of Vitalite to give it that buttery curd like flavour. I’m not sponsored by Vitalite by the way – though you’d think that the amount of times I use it in recipes ? I’ve just found it to be the best ‘butter like’ substitute and incredibly versatile.
And aquafaba is an absolute revelation, making the lightest meringue – who on earth was the first person to realise that chickpea water could be turned into vegan meringue? Genius! You’re going to need some form of electric whisk to make it though as it takes a good few minutes to whisk until foamy.
Just be aware though that this IS still meringue and still contains a LOT of sugar. These little pies might be vegan and incredibly tasty but they’re not exactly healthy. But we all need a treat from time to time right?
If you make these Mini Lemon Meringue Pies, or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)
If you make these Mini Lemon Meringue Pies or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Mini Lemon Meringue Pies
prep: 60 mins / cook: 30 mins / inactive: 60 mins / total: 2 hours 30 mins / quantity: 12 mini pies
- 1 cup (125g) Hodmedods Fava Bean Flour
- 1/3 cup (55g) dairy free butter – I used Vitalite
- 1 tblsp coconut sugar
- 1 + 1/2 tblsp cold water
- 2 tblsp cornflour
- 1/2 cup (125ml) almond milk
- Juice of 2 lemons
- 3/4 cup (120g) golden caster sugar
- 1 tblsp dairy free butter – I used Vitalite
- 1/4 cup (65ml) aquafaba (see note)
- 1/4 cup icing sugar
- 1/2 tsp cream of tartar
- 12 hole mince pie / tartlette tin
- Start with the pastry - into a large bowl put the fava bean flour and dairy free butter. Use your fingertips to rub the butter into the flour so that you're left with what looks like sand. You don't want any large lumps remaining
- Stir in the coconut sugar then enough water to make a soft dough. Shape into a flattish disc then wrap in foil or cling film and chill in the fridge for half an hour
- While that's chilling make the lemon curd - put the cornflour in a small bowl or mug and add just enough of the almond milk to make a gloopy paste
- Put the rest of the milk in a small saucepan along with the lemon juice and sugar, whisk together then bring almost to the boil. Whisk in the cornflour mixture and gently bubble, whisking continuously until smooth and thick. Take off the heat and set aside to cool
- Unwrap the pastry and on a floured surface roll out until it's quite thin
- Use a 7cm (2 + 3/4 inch) cutter to cut out 12 discs, re-rolling the pastry as necessary (and spare bits I cut into strips and bake with the pie cups - the birds and Meg love them!)
- Lift the discs into your pie tin and push to make the cup shape. Prick a couple of lines of holes in the pastry then put the tray in the freezer for 30 minutes
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Cook the tart bases for 10-15 minutes until lightly golden
- Cool for a few minutes then fill with a heaped teaspoonful of the lemon curd
- Preheat your grill to it's highest setting (see note)
- To make the meringue put the aquafaba in a bowl and using an electric whisk beat until very foamy. This takes a good few minutes so don't worry if it feels like it's taking a while!
- Once it's foamy add the icing sugar and cream of tartar and whisk again until incorporated and glossy
- Spoon into a piping bag fitted with a star nozzle and pipe on top of the curd. Of you can simply spoon it on top
- Put the whole tray under the grill and VERY CAREFULLY watch them toast. If you've preheated the grill they will take literally just a few seconds, turn the tray to get even toasting
- Aquafaba is the water from a can of chickpeas - simply drain the chickpeas, reserving the liquid. This recipe uses around half the liquid from a 400g can of chickpeas.
- If you have a cook's blow torch you can use that instead of the grill to brown the meringues
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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