Lemon Meringue Pie

A spectacular looking, delicious tasting dessert that will leave everyone wanting for more.  Although this recipe may take time to prepare (most is cooling time!), it is not difficult. Be patient and you’ll be rewarded with a special occasion treat for all. 

Pie Base

Grease the base and sides of a 21cm round, pie tin. Line base of tin with baking paper. 

Melt butter over low heat in a small saucepan. Set aside. Place biscuits into a food processor; blend until finely ground. Pour ground biscuits into saucepan with butter. Stir to combine. 

Press mixture over the base of the tin, using the back of a tablespoon, flatten to compress. Refrigerate while making the filling. 

Lemon Filling

Place all ingredients, except for the butter, into a small saucepan over a low/medium heat. Stir constantly, 10min., until the mixture starts to thicken. It will just coat the back of the spoon (if cooked for too long the cornflour will form lumps).  Remove from heat and add butter.  Stir to combine. 

Pour filling over cooled pie base.  Set aside to cool to room temperature, then place in refrigerator, covered with cling film while you make the meringue.

Aquafaba Meringue

Pre-heat oven to 200°C.

Beat aquafaba in a small bowl with electric beaters, until soft peaks form, this will take approx., 10min. Gradually add sugar, ¼ cup at a time, beating until sugar dissolves between additions.  Add cornflour, vinegar, and essence, beat briefly 3min., or until mixture resembles that of thick, silky cream. 

Assembly 

Peel away cling film from refrigerated pie. Spoon aquafaba meringue on top of pie. Using the back of a spoon, shape meringue into a gentle peak, with swirls if desired. 

Bake in oven 10min., until just browned on top. Remove from oven, cool to room temperature.  Cover with film, refrigerate 4hr or overnight, to allow filling to set.  Enjoy cold.