Vegan lemon merengue pie

• speculoos biscuits200g g
• digestive biscuits200g g
• dairy-free butter↗150g g

  melted

• coconut oil↗50g g

  melted

• lemons↗3 3

  zested, plus 200ml juice

• caster sugar↗150g g
• turmeric↗
• cornflour↗70g g
• soya cream↗60ml ml
• dairy-free butter↗40g g
• aquafaba↗250ml ml

  (the liquid from a can of chickpeas)

• xanthan gum1tsp tsp
• caster sugar↗150g g
• cream of tartar↗1tsp tsp
• white wine vinegar↗1tsp tsp

Step-by-step instructions

1. 1

   Line the base and sides of a deep 20cm springform cake tin with baking parchment. Put the biscuits, butter and coconut oil in a food processor and blitz until the mix resembles fine breadcrumbs. Tip into the tin and press into the base and up the sides. Chill for 1 hrs.

2. 2

   To make the filling, heat the lemon zest and juice, 100ml water and the sugar in a pan set over a low heat, stirring until the sugar dissolves. Stir in the turmeric and a pinch of salt. When the sugar has dissolved, remove the pan from the heat and spoon a little of the mix into a small bowl. Combine with the cornflour to make a paste, then tip into the pan, whisking continuously. Return the pan to the heat and bring to the boil, whisking. Cook for 1 min until thick and glossy.

3. 3

   Remove the pan from the heat and whisk in the cream and butter. Pour the mixture over the base, and return to the fridge. Chill until set, at least 1 hour.

4. 4

   Heat the oven to 140C/120C fan/ gas 1. Put all the ingredients for the meringue in a large, clean bowl. Beat with an electric whisk for 10-12 mins, or until glossy (it will be quite stretchy). It will take longer to whip than egg whites, so don’t be put off if it’s still liquid after 5 mins.

5. 5

   Pipe or spoon the meringue onto the tart. Bake on the middle shelf of the oven for 1 hr 40-50 mins. Leave to cool in the oven once switched off and slowly bring to room temperature.