|These tempting mini pies are The Cook & Him's vegan take on a classic lemon meringue, with a fava bean flour pastry and meringue made with aquafaba.|
Pulses make two appearances in this recipe -the pastry is made with our Fava Bean Flour while the meringue uses the miraculous aquafaba, the carbohydrate and protein rich water that chickpeas or other pulses have been cooked in, most often during canning. We're working on recipes for an alternative aquafaba made with pulse flour and water - watch this space!
Makes 12 mini pies | Total time 2 hours, 30 mins
For the Pastry
For the Lemon Curd
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