Lemon Meringue Pie

1. Preheat oven to 180°C/360°F/gas mark 4.
2. Carefully roll out the pastry and line a pie dish, approximately 22cm x 3cm. Cover the pastry with greaseproof paper and add baking beans.
3. Bake for 15 minutes. Remove the paper and beans then return to the oven for 5 more minutes or until cooked.
4. While the pastry is baking, make the lemon filling. Place all of the lemon curd ingredients into a saucepan and heat gently, stirring constantly. The filling will thicken as it warms.
5. Taste your filling before it’s added to the pastry in case you want to adjust the sweetness. Bear in mind the meringue is sweet and it’s nice to have a contrast of sharp lemon and sweet meringue.
6. When cooked, allow to cool slightly before adding it to the cooked pie case. Place the whole pie into the fridge to allow the lemon curd to chill and set. As it cools it will become more viscous and will sit on the pastry.
7. Next, make the meringue. Drain the chickpeas well, retaining the water (aquafaba). Pour the aquafaba into a large bowl or food mixer.
8. Whisk on a high speed until bubbles start to appear, then add the sugar a little at a time. When all the sugar has been added, your meringue should have a light bubbly texture.
9. To add structure, add 1½ tsp of xanthan gum while continuing to whisk. Within a minute the meringue will thicken. Do not over whip.
10. Add your meringue onto the cooled pie filling and fork into peaks.
11. Place under a moderate grill for 1–2 minutes until the meringue is a nice golden colour. Serve straight away or return to the fridge to chill.
12. Any spare meringue mix can be piped into nests and slowly dried out at 100°C/210°F/gas mark ¼ for approximately 2½ hours.

CHEF’S TIP: Baking beans help to give an even bake and prevent the middle from rising up. Dried rice or pulses work just as well, but store separately once used and only use for future bakes. For extra flavour, try adding a drop of vanilla to the meringue when whipping.