Directions

Step 1

Make the pastry

Step 2

I think this pastry is best made in a food processor but you can do by hand if you wish. Make sure the non-dairy milk is chilled and do build in enough time to chill the pastry for 30 minutes after you finish making it

Step 3

Mix the flour, salt, sugar and baking powder together

Step 4

Measure the fat and then add into the flour in ‘chunks’ or tablespoons. Next using the pulse on the food processor quickly mix until the flour and fat looks like breadcrumbs. If doing by hand use a pastry cutter or two knives and work as quickly as you can. Don’t over mix. Now mix in the milk, one tablespoon at a time until you have a pliable pastry and chill for thirty minutes

Step 5

Bake blind in a hot oven (425°F 215°C). Roll out your pastry so its larger than your pie dish. You’ll have some left over from this recipe as I like to have a lot to work with. Line the pie dish with the pastry, and cover with baking parchment. Add in baking beans evenly across the base to weigh the parchment down. I make the parchment big enough to bend over the edges of the pastry but you can use tin foil to protect the edges if you prefer. You need to fold back the parchment, or remove the tin foil, for the last 10 minutes of baking to allow the edges to brown. In total bake for 25 minutes in the hot oven until the pastry is a lovely colour. Once baked,  put to one side to cool, after removing the baking beans and parchment. In order for the curd to set the pastry needs to be cold.

Step 6

Time to make the curd

Step 7

Squeezing the lemons does take time, as does the zesting. Zest them first as you really can’t get enough grip if you zest after they are squeezed

Step 8

Take the lemon juice, sugar and water and whizz in a food processor to combine and then pop the mixture in a pot on a low heat

Step 9

Put the cornflour in a large bowl and slowly add in some of the warm liquid whisking all the time. To ensure it’s lump free add a tablespoon at a time. You should continue to do this until you’ve half the lemon juice mixture combined with the corn flour. Now pour the cornflour mixture into the pot and whisk til there are no lumps. Next, heat the mixture, whisking all the time for about 5 minutes or until it start to thicken and go a darker colour. A low simmer is what you’re after.

Step 10

Whisk in the dairy free margarine, lemon zest and dairy free milk and bring back to a low simmer for about 2 minutes. The mixture should have thickened up, and cover the back of a spoon.

Step 11

Take off the heat and cool – it will get thicker as it cools

Step 12

Add the curd to the cool pie crust and refrigerate for a couple of hours.

Step 13

Make the meringues next. I prefer Orgran as I think it’s closer to proper meringue. Sift the Orgran into a mixing bowl and add the pectin and mix

Step 14

Put the mixer on high and mix while slowly adding the water – mix for 5 minutes. Then continue to mix on high for another five minutes as you add the mixed sugars a tablespoon at a time. You will end up with a lovely meringue.

Step 15

If you are using Aquafaba, add the liquid to a mixing bowl and mix on high and slowly add the sugar and vanilla. As you continue to mix you’ll end up with a fluffy meringue, this takes a good 10 minutes.

Step 16

After that, spoon the meringues onto the top of the cooled pie and make swirls so you get a nice pattern that browns easily

Step 17

Put in a low oven (140°F, 60°C) for 1 hour 30 minutes. That should dry out the meringue. Now put the grill on high and place the pie close to the grill for 3 or 4 minutes. Keep the door open, and sit in front of it watching the pie like a hawk. Keep checking, and rotating the pie to get a nice brown top.