Lemon Meringue Pies

Desserts

This lemon meringue recipe is so delish… it’s super quick and easy too! After tons of experimenting, this is Irene’s favourite version of a lemon meringue pie!

If you don’t have enough time to make the base, use a pre-bought base or simply pipe the lemon meringue mixture onto biscuits.

Enjoy!

Recipe Allergies

Directions:

1.Mix all crust ingredients together to get a firm dough.
2.Adjust the doughs with a little water if too hard or flour if too soft.
3.Roll out the pastry. If you're making a single pie, place whole dough into the pie dish, if you're making the small tartlets, use a cookie cutter or glass to cut rounds and then place into muffin pans.
4.Pierce the crust base with a fork once in pans.
5.Place baking paper over, place baking beans onto baking paper. Bake for 20 min, remove the paper. then bake for a further 10 min until golden brown.
6.Cook all filling ingredients into a pot on medium heat. Whisk all until boiling and thickened. Let it cool for 5-10 min and then pour into crust. If you want to pipe it into tartlets, let it cool completely and then refrigerate for 2 hours. Place into a piping bag and pipe into tartlets.
7.Whip the aquafaba for 5 min with an electric beater until soft peaks start forming.
8.Mix the sugar and cream of tartar together and start adding the mixture to the aquafaba 2 TBSP at a time until all in. Keep whipping for a further 5-10 min until you have proper firm stiff peaks and the suagr is completely dissolved. Spoon or pipe this into the lemon meringue. Brown it using a blowtorch. Be careful not to apply too much heat as the meringue will disintegrate. Serve!