Vegan Meringue Recipes | Pretty Pink Potato

Lemon Veringue® Pie

The Veringue

Take a pouch of

Follow Insturctions on the

Packet or on our

Add a 1/8 tspn of good quality vanilla pod powder/essence to the mix at the very last minute and blend for just a few seconds

Also available in

For Pies, Flans,Tarts, & Everyone Really!

The Pastry

400g Plain White Spelt Flour (or ordinary flour)
200g Organic Naturli Vegan Block or Flora vegan block
1/4 Tspn Baking Powder (optional - I prefer a very slightly softer pastry. If you prefer a crispy pastry don't add it)
2 Tspns Sugar (or to taste)
A little Lemon Zest (optional)
A little Oat Milk for binding ingredients if required

Bind together and roll out on greaseproof paper.

Use the greaseproof paper to lift the pastry into the flan dish to help prevent it breaking (and keep your tin clean ;) )

Tip

Gently press the pastry into the corners
Use the rolling pin to trim the edges
Now prick the pastry to prevent it rising
Then place it in fridge to rest while you prepare the filling (this will stop the pastry shrinking by hydrating the flour, relaxing the gluten and firming the fat)

11 inch Baking Tin (Loose Bottom)

...Or a 12 Hole Muffin Tin

The Filling

Finely Grate Zest, & Juice 4 Lemons or approx 250ml Juice (to your taste)

Make approx. 900ml of Lemon Filling

Add a sprinkle of Turmeric for colour

(careful not to add too much, it darkens)

Add 450 ml Water
200 ml Oat Milk
Use some of the water to mix 90g of Cornflour
Add 2 tablespoons sugar (or to taste) at the beginning
Add 25g Vegan Block at last minute
Ensure the mix bubbles for 1 minute while stirring after adding cornflour slurry