Recipe number 2 this week on the theme of coconut-lime!
This is a variation of the lemon meringue pie that I wrote for my cookbook, Aquafabulous! I just made it up, though, so it didn’t actually make it into the cookbook… whoops!
This is really, really tasty.
Normally lemon curd is thickened with egg yolks, and then you use the whites (which you have separated out) to whip to make the meringue. This recipe is vegan, so no eggs or butter are used, obviously. Aquafaba is used for the meringue, of course, but the curd still needs to be thickened in some way. Here, I used cornstarch.
The coconut milk also helps to give it a thick, creamy texture and a nice, fatty mouthfeel.
Torch the meringue on this mutha, and you have a show-stopping dessert. Even better, torch it at the table to generate some excitement and oohs and ahhs.
Oh–FYI–even thought I’m calling this “key lime pie,” I just used regular limes. You can use either, based on what is available to you.
3/4 cup lime juice (freshly squeezed or bottled if you’re lazy)
1/2 cup vegan butter (or you could try coconut oil)
1/3 cup aquafaba
1/4 cup sugar
1/4 tsp cream of tartar
Dock your pie crust with a fork and pre-bake it in a 350 degree oven for about 10 minutes, or until it’s golden. Set aside to cool.
In a medium, heavy-bottomed saucepan, place the coconut milk and the cornstarch. Whisk well to combine. Turn the heat on to about medium, and bring up to the boil, allowing the milk to thicken. Add the sugar, salt, lime zest, lime juice, and vegan butter, and whisk well to combine. Bring up to the boil again, allowing it to bubble and thicken. NOTE: if the colour is too pale, you could add a couple drops of green food colouring. This won’t affect the taste, just the esthetic look of the pie.
Pour the hot curd into the prepared pie crust, and let set in the fridge overnight (or at least for a few hours).
To make the meringue, place the aquafaba, sugar and cream of tartar in the bowl of your stand mixer (alternatively, you can do this with a hand mixer, it just means you have to stand there and whip it for 10 minutes). Whip for 2 minutes on the lowest setting to combine, then turn up to medium for 2 minutes, and finally to high for about another 4-6 minutes, until the meringue is light and fluffy, and holds a peak.
Spread the meringue on top of the pie, and torch to brown. Serve immediately.