Today's post comes from the amazingly talented bake-shop owner Hannah of Hannah Banana Bakery! Hannah specializes in vegan goodies, that are not only delicious, but are beautiful to look at! I know many of the Union Riveters drool over her creations on her Facebook page all the time! The good thing is, all her recipes are SO good, you don't have to be vegan to agree, they taste amazing!!
As a vegan with a very sweet tooth I like to pride myself with being able to make vegan versions of all the classics (French fancies, cream horns, banoffee pie etc) but I’ve never been completely happy with my lemon meringue pie until NOW!
I made this for a customer last week and got such a great review I thought I’d share it around!
The crust
1 ½ cup plain flour
½ cup icing sugar
¾ cup pure margarine (not the olive one!) straight out the fridge so its super cold!
Pinch of salt
Pre-heat the oven to 160°C.
Mix everything together with your hands – squish squish squish!
Pop it in some cling film and ram in the fridge for 30 min.
On a lightly floured surface roll out the pastry and press into a 9” dish.
Push the sides in gently using a fork and stab the base a few times – jab jab jab!
Place a scrap of baking paper on top of the base and cover in baking beads or any old dried beans.
Pop in the oven for 10 min, turn and bake for another 10 min.
Take out of the oven and carefully remove the paper and beads.
The middle
1 cup caster sugar
2/3 cup soya milk
7 Tbsp orange juice
6 Tbsp corn flour
The juice from 3 lemons
The rind from 2 lemons
1 Tbsp pure margarine (not olive!)
In a medium saucepan on a medium heat, whisk together the sugar, milk, orange juice and corn flour.
Now WHISK!!!! Don’t stop until it goes thick and translucent (about 8-10 min so brace yourself!).
Whisk in the other ingredients and leave the pan to cool off the heat whilst you make the meringue then pour over the base.
The meringue (1) the one I used
1 box of vegan meringue cookie mix (by Angel food)
4 tsp vege gel (Dr oeker does one)
¼ cup water
¾ cup caster sugar
In an electric stand mixer with the “whisk” beater, mix 2 tbsp bag “A” with the with water for 10 min on a medium speed.
Add the sugar and whisk for 5 min.
Add 2 ½ tsp bag “B” and the vege gel for about 2-3 min (it will be super thick by now!)
Pipe/ spoon onto the pie.
Bake for 20 min at 100°C.
The meringue (2) if you cant get hold of meringue mix!
½ cup egg replacer (no egg or ener-g)
¾ cup chilled water
2 ½ tsp vanilla essence
½ cup + 2 Tbp caster sugar
1 tsp vege gel + 1/3 cup water
Mix the vege gel with the water in a small saucepan for approximately 5 min.
Heat the saucepan on a low heat and let simmer until it’s all dissolved and starting to thicken then take off the heat.
In an electric stand mixer with the “whisk” beater, mix the egg replacer with cold water for 10 min on a medium speed.
Add the sugar and vanilla and whisk for another 5 minutes.
Add the vege-gel mix and whisk for another 2 minutes.
Refrigerate for 30 min then pipe/ spoon onto the pie.
Bake for 30 min at 160°C.
Hannah Banana Bakery is located in Southampton UK, and specializes in vegan baked goods. Hannah blogs often here, or you can follow her on Facebook! She also has a recipes blog, which is an amazing resource too bookmark!
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Brooke Heavey
