Lemon Meringue Vegana SaporePuro con Cremor Tartaro ed Amido di Mais

Lemon Meringue Pie with Shortcrust pastry and Meringue totally Vegan!

Welcome to the kitchen of #saporepuro

Today we are breaking the rules and making the meringue VEGAN!

They are because with the aquafaba (chickpea and legume water) we can whip up a fantastic meringue to decorate our Lemon Pie.

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

TRYING IS BELIEVING

From  Which SaporePuro products do you need:

 

 

Ingredients needed to make the desserts:

𝙁𝙍𝙊𝙇𝙇𝘼 𝙑𝙀𝙂𝘼𝙉𝘼

  • 250g of flour
  • 100g of sugar
  • 60ml of water
  • 70ml of oil
  • 1 pinch of salt
  • 5gr of Cream of Tartar
  • lemon zest

 

𝙇𝙀𝙈𝙊𝙉 𝘾𝙐𝙍𝘿 𝙑𝙀𝙂𝘼𝙉𝘼

𝙈𝙀𝙍𝙄𝙉𝙂𝘼 𝙑𝙀𝙂𝘼𝙉𝘼

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

Alternatively, vegan meringue can be obtained with VegeWhip as a replacement for AcquaFaba with 20g of Veggie Whip and 150gr of water and following the same ingredients.

 

Procedure

For the shortcrust pastry, combine all the dry ingredients and while it is in the mixer, add the oil, water, cream of tartar and lemon zest.

Then work the dough by hand until it is compact and leave it to rest in the fridge.

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

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

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

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

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

 

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