Lemon Meringue Pie with Shortbread and Meringue totally Vegan!

Welcome to the #saporepuro kitchen

Today we're breaking the rules and making meringue VEGAN!

They because with acqua faba (water from chickpeas and legumes) we can whip up a fantastic meringue to decorate our Lemon Pie.

With the help of #saporepuro products, success even among friends is assured.

TRY IT TO BELIEVE

Which TastePure products you need:

• FlavorPure cornstarch
• Cream of tartar FlavorPure

Ingredients needed to make the cakes:

𝙁𝙍𝙊𝙇𝙇𝘼 𝙑𝙀𝙂𝘼𝙉𝘼

• 250gr flour
• 100gr sugar
• 60ml water
• 70ml oil
• 1 pinch of salt
• 5gr of Cream of tartar
• lemon peel

𝙇𝙀𝙈𝙈𝙊𝙉 𝘾𝙐𝙍𝘿 𝙑𝙀𝙂𝘼𝙉𝘼

• 150ml water
• 100ml lemon
• 80gr sugar
• 40gr Cornstarch

𝙈𝙀𝙍𝙄𝙉𝙂𝘼 𝙑𝙀𝙂𝘼𝙉𝘼

• 120ml Faba Water 
• 125gr sugar
• 1 teaspoon lemon
  
  

Alternatively, vegan meringue can be made with VegeWhip in place of AcquaFaba with 20gr of Vegewhip and 150gr of Acqua and following the same ingredients.

Procedure

For the shortcrust pastry, combine all the dry parts and while in the planetary mixer add oil, water, and Cremor Tartar and lemon zest.

Knead the dough then by hand until it is firm and let it rest in the refrigerator.

For the cream, combine all the parts in a bowl, mixing well without leaving lumps, and then bring the mixture to a boil, letting it thicken.

Take out the shortbread and line a previously oiled mold with baking paper, then place the shortbread inside.

Compact and add the cream.
Now bake for 30 minutes at 170°.

For the final part, again combine all the parts in a bowl and let the planetary mixer work until a smooth, firm mixture comes out just like a meringue.

Let the cake cool before applying the vegan meringue. Once completed, you can decorate your cake by adding mint leaves to give it even more freshness and color.

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