Gina's Lemon Meringue Pie
What Alice Forgot - Recipe #1
Believe it or not, lemon meringue pie is a huge plot point in Diane Moriarty's What Alice Forgot. And I thank Ms. Moriarty wholeheartedly for it, because lemon meringue pie is my FAVORITE dessert. Before going vegan, I always asked my mother to make me one on my birthday... now I can make this one myself when my next birthday rolls around!
In the book, our titular Alice (suffering from amnesia) hears the name "Gina" repeatedly thrown around in hushed conversations among her friends and family (most of whom are complete strangers as far as she's concerned).
She tries her best to piece together this mysterious Gina character, who apparently was vitally important to the person she has become but cannot recall. Eventually, Alice learns the whole story, as well as the importance of lemon meringue pie in relation to her mystery friend.
I won't spoil everything so early into the recipes...(but the thing is, I'VE ALREADY FINISHED THE BOOK. That's how good it is... I finished it in less than 2 days).
Anyway... on to the PIE! So. I was a bit hesitant at first to make this because of the use of aquafaba (the juice from a can of chickpeas). But let me assure you... AQUAFABA IS THE MIRACLE WE HAVE ALL BEEN WAITING FOR. Sorry for all the caps, but I really do want to scream it from the rooftops.
Meringue is one of my life's great loves, and I thought for sure it was lost to me forever now that I'm committed to this whole vegan thing. I am SO exceedingly pleasantly surprised and delighted to report that aquafaba does the trick. It replaces egg whites like an absolute dream. When I first tasted the "meringue" mixture after I had whipped it into stiff peaks, I started leaping around the apartment laughing with joy (and thoroughly startling/amusing my husband). This was in no way an over-reaction.
Now. Please do forgive me, dear readers, when it comes to the crust. As I am writing this, it is 11:48pm on July 3rd, and I have a big day tomorrow. I had no time for vegan crust experiments. I promise I will add a pie crust recipe eventually, but today is NOT the day.
Tomorrow is- of course- our nation's birthday as well as my father's 70th. I have been cooking various things for hours in preparation for our big family shindig, and am absolutely exhausted. Give me a break.
(Use this recipe by Gena Hamshaw [omg another Gina/Gena] if you cannot find a pre-made vegan crust. I used a pre-made graham cracker crust with no honey added that I stumbled across at Whole Foods.)
xoxo
Ingredients:
Meringue:
Strained liquid from a 15 ounce can of chickpeas
1/4 tsp cream of tartar
1/2 tsp vanilla extract
½ cup sugar
Filling:
14 oz silken tofu (drained)
The juice of 4 medium-large lemons
1/3 cup sugar
4 tbsp cornstarch
4 tbsp unsweetened almond milk (I used unsweetened vanilla, by Almond Breeze)
1 pinch salt
1 tbsp fresh lemon zest
Instructions:
Bring chickpea juice to a boil over medium-high heat.
Lower heat to medium-low and simmer for 20 minutes.
Pour the reduced chickpea juice (aquafaba) into a cup and chill in refrigerator or freezer while preparing the filling.
Blend tofu, lemon juice, sugar, cornstarch, almond milk, salt, and lemon zest in a blender until all ingredients are incorporated.
Pour filling into crust (be careful not to over-fill!)
Bake for 45 minutes at 350 degrees Fahrenheit until filling is browned and halfway between firm and jiggly...(if that makes any sense)
Let filling cool while preparing meringue.
Begin to whip the chickpea juice/aquafaba (now cold) on the most rapid mixing speed in a large mixing bowl.
Add cream of tartar and vanilla, and continue to whip on high until the mixture becomes foamy.
Now add sugar slowly (about a 1/4 cup at a time), and continue to whip on high until the mixture it reaches stiff peaks. (The peaks should stay in place and not fall!)
Using a spoon, cover the top of the pie filling with the meringue. Smooth to cover the entire surface up to the crust - not leaving any gaps.
Preheat the broiler for about 5-10 minutes, and then place the pie gently in the oven to broil.
CAREFULLY brown the meringue for about 1-2 minutes - KEEP YOUR EYE ON THE PIE! It could burn in no time.
Allow pie to cool, and serve cold or room temperature.
Enjoy!
