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Here is our recipe for Lemon Meringue Pie!
2 Cups Plain Flour
1 Cup of Pure Margarine
1/2 Cup of Icing Sugar
Enough Soya Milk to combine
Juice of 5 Lemons
1/4 Cup of Corn Flour
1 Cup Sugar
2 Cups of Soya Milk
6 Tbsp of No Egg Replacer
1/4 tsp of Bicarbonate of Soda
2/3 Cup of Ice Cold Water
1/2 Cup sugar
1 packet of Vege Gel
In a bowl mix the flour and margarine with the icing sugar and rub between your fingers to make 'breadcrumbs' add a splash of soya milk to the pastry to bring it together.
Roll into a ball, wrap in clingfilm and rest it in the fridge for half an hour.
Roll out with a roling pin and line an 8'' pie tin with the pastry. Prick the base all over with a fork. Pop into an oven at 200c for 25mins until golden.
Next make the curd. In a saucepan mix the lemon juice, cornflour, soya milk and sugar together and stir vigerously over a medium heat until thickened. Spoon the lemon curd into the baked pastry case. Next in a stand mixer, mix the no egg, bicarb and a third of the cold water at the highest speed. Slowly add the sugar and water a bit at a time until it is all incorporated and the meringue froths up. Mix at high speed for a further 3 mins. Then add the vege gel. Continue to mix the meringue at high speed for a further few minutes until glossy firm peaks form.
Spoon over the lemon curd and then bake in a cool oven 100c for 20 mins until firm.