Lemon and Sea Buckthorn Meringue Pie

Directions

• Pie Crust
• Add flour and butter to a mixing bowl and mash together with a cold metal whisk until it is the consistency of breadcrumbs.
• Add the water, white wine vinegar, salt and sugar and keep mixing/kneading until it is in a smooth ball of dough (do not over work). Wrap this in cling film and rest in the fridge for at least 30mins.
• While you wait, set up the tart tin by greasing it with the extra margarine and then coat it in a dusting of flour (using a sieve). Shake off the excess.
• Cover a clean surface with a dusting of flour and unwrap the pastry. Use a rolling pin to roll the pastry out to about 3mm thick.
• Roll the pastry onto the rolling pin and drape over the tart case. Push the pastry into all corners of the case (delicately). Trim the edges and pre-heat the oven to 160C (325F).
• Prick holes in the bottom of the pastry using a fork and then wrap case with cling film and rest in the fridge for another 20minutes.
• Unwrap the pastry then get a piece of baking paper, scrunch it up a few times (this will help get into into the corners) then put it on the pie crust. Weigh it down with ceramic baking beans/lentils/rice.
• Bake in the over for 25 minutes. Remove the lentils/beans and then cook for another 15-20mins (until it is lightly golden brown).
• Take tart case out of the oven and let it cool while you work on the filling and meringue.
• Filling
• Mix the cornstarch and 60ml of plant milk in a separate bowl.
• If you have sea buckthorn berries and not the juice then: mix the berries with 80ml water and bring to a boil for 3-4 minutes, mix with an electric blender and then strain through a sieve.
• Combine the rest of the ingredients (lemon juice, sea buckthorn juice, lemon zest, coconut cream, caster sugar, agar powder) in a pan and bring it up to heat. Whisk frequently whilst cooking down the mixture.
• After 10-15 minutes, bring down the heat and add the cornstarch mixture. You will immediately notice the mixture become much thicker and firmer. The mixture must reach boiling point for the agar powder to activate. Cook for 1-2 more minutes and then set aside.
• Allow to cool for 10 more minutes in the pan but whisk occasionally to keep the mixture smooth (you’ll notice it thickening even more).
• Once done, pour into the cool pie crust and refrigerate to set. This will need a few hours so it’s best to leave overnight (ideally in an airtight container).
• Meringue
• Prepare the aquafaba (do this in advance): Pour the contents of 2 cans of unsalted chickpeas through a sieve and measure the volume of the liquid. Set aside everything but 300ml of liquid. Reduce the chickpea water to 200ml by simmering on low heat on the hob (my preferred method) for 10-12 minutes or microwave in 3x3minute intervals with a quick stir in between. Leave the reduced aquafaba in the fridge to cool for a few hours or overnight.
• Add aquafaba to a stand mixer (on medium speed) with the ½ tsp of cream of tartar and let this start whipping up (takes approximately 10-15 minutes).
• Meanwhile, place 250g caster sugar, 1 tsp agar powder and 80ml of water in a pan and bring to boil. Stir it once in a while so it doesn’t burn.
• The meringue must fully reach soft peaks before you add the hot sugar mixture.
• When it reaches 118C (244F), take it off the heat and slowly pour it into the whipped up meringue (down the side of the bowl, avoiding the whisk).
• Once mixture is glossy and thick, plop it onto the pie.
• Leave it to cool down for ~20 minutes and then use a blowtorch to softly burn the meringue (or place it under the broiler).
• Chill then serve.