Vegan Lemon Pie with Italian Meringue

Delicious and vegan Lemon Sicilian Pie with Italian meringue. A refreshing and delicious vegan dessert to share with those you love, this Vegan Lemon Sicilian Pie will surely please everyone. Follow the step by step and make this dessert a success!

Have you ever tried the amazing lemon Sicilian pie? If your answer is no, it's time to change that! This pie is very delicious and is perfect to serve to family and friends. The lemon Sicilian pie is made with a versatile margarine dough that I have already taught here on the blog, filled with a delicious lemon cream and topped with an aquafaba meringue. The flavor is refreshing and the aroma is wonderful.

It is a perfect combination of flavor and texture. This is a dish that requires a bit of work, but it is well worth it. To help you I left a video explaining step by step:

INGREDIENTS:

Pie Crust

• 360g or 3 cups of wheat flour

• 180g of margarine

• 3/4 teaspoon of salt

• 3/4 teaspoon of sugar

• 3 tablespoons of water

• 1 and 1/2 tablespoons of vodka

Filling

• 300g of crystal or refined sugar

• 65g of cornstarch

• 1 pinch of salt

• 240 ml of vegetable milk

• 110 ml of water

• 240 ml of lemon juice

• Grated zest of 1 unwaxed Sicilian lemon

• 1/4 teaspoon of turmeric powder

• 15g of vegan butter

Meringue

• 234g (1 cup) of aquafaba

• 200g (1 cup) of refined sugar

• 60 ml (0.25 cups) of water

• 1/4 teaspoon of cream of tartar

PREPARATION:

Pie Crust

1. Mix the flour, margarine, salt and sugar in a food processor or with a fork

2. Add 2 tablespoons of water and 1 and 1/2 tablespoons of vodka

3. Transfer the dough to the silicone mat and press until it forms the dough

4. Stretch the dough half a centimeter

5. Put the dough in the dish and adjust the edges

6. Put a parchment paper in the center, aluminum foil on top and oven weights

7. Bake in preheated oven at 200ºC for 15 minutes

8. Remove the parchment paper and weights Pass agave or maple syrup syrup over the entire dough and bake for another 15 minutes or until golden.

Filling

1. In a saucepan, mix the crystal sugar, cornstarch and salt.

2. Add the vegetable milk, water, lemon juice and lemon zest.

3. Add the turmeric powder and mix well.

4. Bring the mixture to medium heat and stir constantly until the mixture thickens and begins to boil.

5. Add the vegan butter and mix until it is completely incorporated.

6. Let the filling cool a bit before transferring it to the dough.

7. Let the pie cool in the refrigerator for 1 hour.

Merengue

1. In a saucepan, reduce 1 cup of aquafaba to half a cup and let cool completely

2. In a saucepan, add the refined sugar and the water.

3. Bring the mixture to low heat and do not mix anymore.

4. Use a kitchen thermometer to check the temperature. When the mixture reaches 116°C, turn off the heat.

5. Meanwhile add the aquafaba and cream of tartar to a mixer and beat on high speed until firm.

6. When the syrup reaches the right temperature, while the mixer is beating on high speed and add the syrup in a thread until the meringue is firm and the dish at room temperature.

7. With the filling hardened inside the dough, cover the pie with the meringue and finish with a torch to caramelize the ends of the meringue

Enjoy this delicious recipe and don't forget to like the video, subscribe and activate the bell so you don't miss any news. And if you make this recipe, don't forget to tag the hashtag #receitasdachoi on Instagram so I can see your pie. Until the next recipe!