Preheat your oven to 180C. First make the pastry. Add flour to a large mixing bowl, add the frozen grated sugar and rub together until it resembles breadcrumbs. Add sugar, salt and water and rub together a little more, but do not overmix!
2. Step
Tip out onto a floured surface and bring into a ball
3. Step
Wrap in cling film and leave to rest for 10 mins.
4. Step
Whilst your dough rests, make the curd. Combine the juice of 5 lemons with the zest, sugar, cornflour, turmeric & oat milk in a saucepan and stir over a low medium heat until it thickens. Leave to cool.
5. Step
Roll out your chilled pastry so that it is ½ cm thick and line the pie tin, trim the excess pastry. You may roll a little of the excess into a ball and use this to push the pastry into the corners of the tin. Prick the bottom with a fork, line with parchment and baking beans and bake for 15-20 minutes.
6. Step
To make the meringue, whisk the chickpea water in a stand mixer on high speed for 5 minutes until it quadruples in size.
7. Step
Add the sugar, vanilla and lemon juice and mix again on high speed for 5 minutes until glossy and the sugar has dissolved.
8. Step
When the pastry is cool, fill ¾ with the lemon curd and cool for 30 mins, then dot the meringue on the curd and smooth a little with a spatula. Grooves are good because this will catch under the grill and leave lovely brown caramelised marks.
9. Step
Grill for 5 minutes (keep an eye on it though to ensure it doesn’t burn!
