Lemon Meringue Pie

165gm vegan short crust pastry we recommend a ready rolled vegan pastry (such as Jus Roll)

‍For the filling ‍

Preheat the oven to 160C/140C fan/ gas 2.
Form the pastry into a 7-9 inch shallow cake tin, line with parchment and fill with baking beans and bake for 15 minutes, remove and allow to cool.
In a bowl pour in the Crackd® The No-Egg-Egg®.
In a large saucepan whisk the water, vegan milk, lemon juice, granulated sugar, salt and corn flour together.
Put the pan on a medium heat and whisk continuously until the mixture starts to bubble and thickens.
Slowly pour 1/3rd of the lemon mixture into the bowl of Crackd whisking all the time.
Pour the egg mix back into the pan of remaining lemon and whisk on a medium heat until it just starts to boil.
Remove from the heat and stir in the lemon zest.
Pour the mixture into the pastry case until ¾ full.
Put the aquafaba, caster sugar, xanthan gum and cream of tartar into a clean bowl (make sure there is no oil in the bowl).
Whisk for 10-12 minutes until the meringue is stiff and stretchy.
Spoon the meringue onto the lemon filling and bake for a further 1 hour.
Remove the pie and allow to cool completely before slicing.