Raspberry meringue pie - for all the raspberry lovers out there. Tangy and summery sweet raspberry curd filled in a flaky shortcrust pastry shell topped with pillowy aquafaba meringue! Such a yummy dessert for the warmer weather and a fun twist on lemon meringue.

Raspberry Meringue Pie [Vegan]

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Serves

6

Cooking Time

65

Ingredients

For the Pastry:

  • 1/2 cup vegan butter/marg
  • 1 cup plain flour
  • 3 tablespoons oil
  • Pinch salt
  • 1 tablespoon sugar

For the Filling:

  • 2 cups fresh raspberries
  • 2 lemons, juiced and zested
  • 2/3 cup sugar
  • 2 cups water
  • 3 tablespoons arrowroot
  • 2.5 tablespoons agar agar powder*

For the Meringue:

  • 3/4 cup aquafaba (water from a tin of chickpeas)
  • 1/2 cup sugar
  • 1 tablespoons cream of tartar

Preparation

  1. Prepare pastry by adding plain flour, butter, salt and sugar to a mixing bowl and rubbing together with your fingers until it forms a rough sandy texture. Mix oil with 3 tbsp of water and slowly add to the mixture, bringing together until it forms a dough - you may not need all of it. Flatten dough into a disc, wrap and chill in the fridge for at least 30 mins.
  2. Preheat oven to 180•c. Roll out pastry dough on a floured surface and press into a greased 8” tin. Add baking beads/dried beans and bake for 20 mins, until crisp and golden.
  3. While the crust is cooling, make the filling. Add all filling ingredients to a small pan over a medium heat. Stir well, bring to the boil, and let bubble away for 5 mins, until it starts to thicken. Add to a blender or processor and process until smooth. Strain through a sieve into a bowl and allow to come to room temperature. Pour into pie shell and chill for at least 1 hour until set.
  4. Prepare meringue by adding aquafaba and sugar to a mixing bowl and whisking for 7-8 minutes until stiff peaks form. Add in cream of tartar and mix well. Spoon on top of the pie, finishing with a kitchen torch if you have one.

Notes

*Agar can vary between brands, so to check if you have the right amount of agar for your raspberry curd, spoon a small amount of the mixture into a little dish. Set aside in the fridge to chill, after 10 mins it should be a soft set. If not, heat up the curd again and add 1/2 tsp more agar.



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