(Picture from Unsplash. I can't take such nice food photos.)
When you're trying to diet and lead a plant-based lifestyle at the same time, it can be hard to find a sweet treat to eat. But this recipe can be something really special, since it uses yuzu, a citrus native to Japan, to get its zest. Of course, you could always just use lemons instead if you can't get yuzu. In Japan it is very common to take traditionally Western dishes and give them a distinctive Japanese twist. This recipe is a combination of two different recipes spliced together with a few modifications on my part, as well as the addition of yuzu. You can see them here and here. They're both well worth looking at as their recipes enjoy good reputations for lemon meringue pie.
Ingredients For the Crust:
2 1/2 cups of coconut flour
1/3 cup of stevia or other sweetener
Pinch of Himalayan salt, ground
1/4 cup of olive oil
1/2 teaspoon of vanilla essence
Ingredients For The Filling: 1 cup water
1 cup of stevia or other sweetener
2 tablespoons of yuzu zest
3 tablespoons of olive oil spread
1/3 cup of yuzu juice
2 tablespoons of Benefibre
2 teaspoons of sago powdered
Ingredients For The Vegan Meringue
The aquafaba of one drained can of chickpeas
1/2 a teaspoon of vanilla essence
1/2 a teaspoon of lemon juice A pinch of cream of tartar
1/2 cup of stevia or other sweetener
Preheat the oven to 350 degrees F (177 degrees C). Line a pie or cake tin with baking paper.
Mix together all your ingredients for the crust. This step can take a while as it is meant to be a very dry mix. But if, even after massaging it together for a while, you can't get it to form clumps, just add a touch more olive oil.
Press the crust mix into the lined pie or cake tin to make a nice hollow shape that covers the base and walls of the tin.
Place it in the oven for 10-12 min.
Put all your filling ingredients into a saucepan and stir it together with a spatula so you can scrape the bottom. Keep stirring over a high heat until it starts to thicken. Take it off the heat. Pour this into the crust when the crust is ready.
When the crust and filling are cool enough, put them in the fridge for at least 10 minutes, but an hour is better.
Put all your meringue ingredients into a large, clean bowl.
Beat your meringue ingredients together with a stand or hand mixer till it forms stiff peaks. You want it to stand up like a big, puffy pile of bubbles when you push it together in a pile.
Gently place your meringue on top of your filling. Most vegan meringue recipes will say to use a blow torch on the meringue to get the caramelization. But since this meringue is sugar-free it won't do that. So you could dust it with just a little ground cinnamon to get that brown. Enjoy!
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