A great classic: the lemon pie!
This is the lemon pie recipe I made on L'épicerie in the spring of 2018.
Homemade, store-bought pie crust or vegan puff pastry
1/2 cup lemon juice (fresh or bottled, bottled one tastes more sour)
zest of 2 lemons
3/4 cup unsweetened soy milk or other plant-based milk
1/4 cup + 1 tablespoon cornstarch
1/2 tsp. vanilla
1/2 cup of sugar
3/4 tsp. agar agar
A dash of yellow food coloring
200 ml aquafaba (water from a can of chickpeas)
266 ml granulated white sugar
1 C. xanthan gum (optional)
1 C. vanilla
Line the pie dish with the dough and place in the oven according to the instructions on the packaging. Let cool.
In a saucepan off the heat, combine all the ingredients for the pie. Bring to a boil over medium heat, stirring constantly. The mixture will thicken as it heats up. Remove from heat once it boils. Let cool slightly then pour over the pie shell. Refrigerate for about 1 hour or until the lemon mixture is firm to the touch.
Using a stand mixer with a whisk or a hand mixer, beat the aquafaba at high power. Once the liquid has foamed, start adding the sugar one tablespoon at a time every 30 seconds until all the sugar is incorporated. If the sugar is added too quickly, it will prevent the aquafaba from getting fluffy. The meringue has risen sufficiently when you can turn the bowl upside down and it does not move. Add the xanthan gum and vanilla and beat an additional minute. Garnish the pies and grill with a torch.