Sweet Lime Meringue Pie [Egg Free]

 

 

After a long long time I finally got the hang of making silky smooth meringue with ‘Aqua Faba’. For those of you who aren’t familiar with this term, don’t worry, it isn’t some high funda stuff. Aqua faba is simply chickpea brine or the water left after we pressure cook kabuli channa. Who knew that this simple ingredient can substitute egg whites in nearly any recipe.

Well whisking the chickpea brine into the perfect meringue this morning was such an amazing feeling. I just had to use it in a special bake. I thought of Lemon Meringue Pie. But since I ran out of lemons, sweet lime it is !

So here’s my egg free Sweet lime meringue pie with a whole wheat pie crust, filled with egg less silky smooth sweet lime curd and topped with a melt in the mouth vegan meringue. Makes one hell of a dessert I must say.

Hope you enjoy this sweet and tangy dessert.


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Sweet Lime Meringue Pie [Egg Free]
Whole wheat pie crust, filled with egg less silky smooth sweet lime curd and topped with a melt in the mouth vegan meringue!
Course dessert
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 45 minutes
Servings
portion
Ingredients
For the Pie Crust
For the Filling
For the Vegan Meringue
Course dessert
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 45 minutes
Servings
portion
Ingredients
For the Pie Crust
For the Filling
For the Vegan Meringue
Instructions
Preparing the Pie Crust
  1. Sift the whole wheat flour and salt together.
  2. Add the butter and rub it into the flour using your fingers until it turns into a bread crumb like mixture.
  3. Add a little water at a time and bring the ingredients together into a firm dough.
  4. Cover with a cling film and refrigerate for 15-20 minutes.
  5. Pre heat the oven at 180 degrees for 10 minutes.
  6. Line a 6 inch pie mold with parchment paper.
  7. Roll out the rested dough [large enough to fit into the pie mold].
  8. Press it evenly into the pie mold.
  9. Use a toothpick or fork to prick holes all over the surface of the dough.
  10. Bake the pie crust at 170 degrees for 20-25 minutes or until golden brown.
  11. Remove from the oven and allow it to cool down.
Sweet Lime Curd Filling
  1. You can find the recipe for the egg free sweet lime curd filling here. It is quite an easy recipe and doesn't need any setting time. The recipe yields about a cup of sweet lime curd and is just enough to fill this pie.
Aqua faba
  1. Soak chickpeas [about 2 cups] in water for 6-8 hours or over night.
  2. Drain the water and rinse the chickpeas once.
  3. Pressure cook the chick peas with about a cup of water for about half an hour on medium heat [up to 8-10 whistles].
  4. Allow to cool down completely.
  5. Refrigerate the chickpeas along with the water for 6-7 hours or over night.
  6. Strain the liquid or aqua faba and use as required.
  7. Aqua faba can be stored refrigerated for 4-5 days or frozen for at least 2 weeks until use.
  8. Alternately you may use the aqua faba/ chickpea brine in the store bought canned chickpeas. Just make sure you buy the unsalted kind.
Vegan Meringue
  1. Take the chilled aqua faba in a large mixing bowl.
  2. Beat with an electric hand mixer on high speed. [ If you have a stand mixer then it definitely gets easier and a lot quicker]
  3. The liquid will turn frothy, then pale and finally creamy white. It will also triple in volume.
  4. Once the meringue forms soft to stiff peaks add the sugar a little at a time.
  5. Beat well between each addition.
  6. Add the vanilla essence.
  7. Beat until the meringue turns smooth, shiny and forms stiff peaks.
Assembling the Pie
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Spread the curd evenly over the cooled pie shell.
  3. Spoon the meringue over the curd. You can even use a piping bag for this [to make a prettier looking pie if you wish] .
  4. Bake the pie at 100 degrees for 20-25 minutes or until the meringue turns a light golden brown.
  5. Turn off the oven and allow the pie to rest in the warm oven for about 45 minutes.
  6. Refrigerate for about 15 minutes and slice. Store the remaining pie in the refrigerator.
  7. This pie tastes great both chilled and at room temperature.
Recipe Notes
  • Oven temperature and time may vary.
  • The pie shell and sweet lime curd can be made in advance. This will save you a lot of time too.
  • The consistency of the aqua faba plays a key role to get the perfect meringue. It should be thick. In case it seems too watery, simmer it over medium heat and reduce it in order to get the right consistency. Reduce the amount of sugar in the recipe in case you get a lesser amount of the chickpea brine.
  • I did not use all of the meringue for the pie . So just use as much as you would like and refrigerate the rest for another bake or make some meringue cookies.
  • You can find the egg free sweet lime curd recipe here.

 

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