Hey there, fellow food adventurers!
Chef Sunny Bloom here, and let me tell you, I've got a serious case of spring fever! The sun's out, the birds are singing (okay, maybe just squawking a little), and my kitchen has transformed into a mini-pie paradise. Forget those heavy winter puddings; it's time for something light, bright, and bursting with flavor.
That's right, we're talking Vegan Lemon Meringue Pies – but make them tiny! Because, honestly, who can resist a cute, bite-sized version of a classic? These little guys are the perfect way to welcome spring or satisfy that sweet craving without any of the guilt.
The Magic of Miniature
These aren't just any lemon meringue pies. They're vegan, which means we're harnessing the magical power of aquafaba (that's chickpea water, folks!) to create the most amazing meringue you've ever seen. Forget eggs; this is where the real magic happens. Plus, the lemon curd is made with a creamy cashew base, making it both delicious and nutritious.
I love creating miniature desserts, it is like every bite is a little celebration, a personal moment of joy! And these are perfect for tea parties (or espresso parties, if you're like me!). Plus, they are so cute they practically beg to be photographed and shared!
The Recipe Breakdown
Now, let's get down to business. This recipe is split into three parts, but trust me, each one is easier than it looks:
Pastry Cases
We start with a simple pastry made with:
- 180g all-purpose flour
- A pinch of salt
- 1 tbsp icing sugar
- 60ml olive oil
Mix it all, chill it, roll it, and you've got tiny homes for our lemon curd!
Lemon Curd
Next up, our creamy, tangy lemon curd made with:
- 80g cashews (soaked overnight)
- 150ml fresh lemon juice
- 5 tbsp maple syrup
- 2 tsp cornflour
- Pinch of turmeric (optional for color)
Blend, cook, and watch the magic happen! The cashew base is a genius idea making it a healthier alternative to traditional curds.
Meringue
Finally, our show-stopping meringue with:
- 120ml aquafaba (chickpea water)
- 125g caster sugar
- ½ tsp white wine vinegar (optional)
Whip it, sweeten it, and create fluffy clouds of vegan goodness! Don't be intimidated by the aquafaba, it is like a culinary science experiment that always pays off.
Assembly
Now for the fun part! Fill those tiny pastry cases with lemon curd, top with meringue, and toast it to perfection under a hot grill (or use a torch if you are feeling fancy). It is that easy! You'll be amazed by the combination of a crumbly pastry, tangy lemon, and sweet, light meringue. It's a taste bud party!
Why This Recipe is Perfect for You
- Healthy: Packed with plant-based goodness, these pies are as nutritious as they are delicious.
- Vegan: Perfect for anyone avoiding eggs and dairy.
- Impressive: They look incredibly fancy, but they're surprisingly easy to make.
- Fun: Miniature desserts are always a hit.
- Adaptable: Feel free to play with the recipe. Try different citrus fruits for the curd or experiment with your favorite toppings.
Chef's Tip
Don't skip the chilling time for the pastry! It will make all the difference when you come to roll it out. And when toasting the meringue, keep a very close eye as they go from golden to burnt in seconds!
So, what are you waiting for? Let’s kick off spring with these delightful mini lemon meringue pies! Get your aprons on and let’s get baking. Don't forget to share your creations with me. Happy Baking everyone!