How do I cook Vegan Lemon Meringue Pie?
Here's a recipe for Vegan Lemon Meringue Pie:

Ingredients:

For the pastry:

• 2 1/2 cups flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup butter
• 1/4 cup water, ice cold

For the lemon curd:

• 1 1/2 cups sugar
• 1/4 cup cornflour
• 1 1/4 cups oat milk
• 5 lemons, juiced
• 3 lemons, zested
• 1/2 teaspoon turmeric powder

For the meringue:

• 1 can chickpea water
• 1 teaspoon vanilla
• 1 1/4 cups caster sugar
• 1 teaspoon lemon juice

Instructions:

1. Preheat your oven to 180C. First make the pastry. Add flour to a large mixing bowl, add the frozen grated sugar and rub together until it resembles breadcrumbs. Add sugar, salt and water and rub together a little more, but do not overmix!
2. Tip out onto a floured surface and bring into a ball
3. Wrap in cling film and leave to rest for 10 mins.
4. Whilst your dough rests, make the curd. Combine the juice of 5 lemons with the zest, sugar, cornflour, turmeric & oat milk in a saucepan and stir over a low medium heat until it thickens. Leave to cool.
5. Roll out your chilled pastry so that it is 1/2 cm thick and line the pie tin, trim the excess pastry. You may roll a little of the excess into a ball and use this to push the pastry into the corners of the tin. Prick the bottom with a fork, line with parchment and baking beans and bake for 15-20 minutes.
6. To make the meringue, whisk the chickpea water in a stand mixer on high speed for 5 minutes until it quadruples in size.
7. Add the sugar, vanilla and lemon juice and mix again on high speed for 5 minutes until glossy and the sugar has dissolved.
8. When the pastry is cool, fill 3/4 with the lemon curd and cool for 30 mins, then dot the meringue on the curd and smooth a little with a spatula. Grooves are good because this will catch under the grill and leave lovely brown caramelised marks.
9. Grill for 5 minutes (keep an eye on it though to ensure it doesn’t burn!

Enjoy your Vegan Lemon Meringue Pie!