Lemon Pie French Toast (v) Recipe

In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup aquafaba until smooth and free of lumps.

In a medium saucepan combine 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, lemon zest, and a pinch of salt. Warm over medium heat, stirring, until sugar dissolves and mixture is hot but not boiling.

Whisk a small amount (2 tbs) of the hot lemon mixture into the cornstarch–aquafaba slurry to temper, then pour the slurry back into the saucepan while whisking constantly.

Bring to a gentle simmer and cook, whisking constantly, for 1–2 minutes until the curd thickens to a pudding-like consistency.

Remove from heat and whisk in 2 tablespoons vegan butter for silkiness. Transfer to a bowl, cover with plastic touching the surface to prevent skin, and chill. Makes enough for plating and assembling.

In a bowl whisk together 3 tablespoons cornstarch, 1/4 cup aquafaba, and 1/3 cup sugar until smooth.

Heat 2 cups plant milk with vanilla and a pinch of salt in a saucepan until steaming but not boiling.

Temper the cornstarch mixture by whisking in 1/2 cup of the hot milk, then pour the tempered mixture back into the saucepan while whisking constantly.

Bring to a simmer over medium heat and cook, whisking, for 2–3 minutes until thick and glossy.

Remove from heat and whisk in 1 tablespoon vegan butter. Transfer to a bowl, press plastic onto surface, and chill until firm enough to pipe (at least 1 hour).

In a clean bowl combine 1/2 cup aquafaba and 1/4 tsp cream of tartar. Using an electric mixer, beat on medium-high until soft peaks form (5–8 minutes).

With the mixer running, gradually add 3/4 cup granulated sugar, about 1 tablespoon at a time, and continue beating until glossy stiff peaks form and sugar is dissolved (about 5–7 more minutes).

Beat in 1/2 teaspoon vanilla extract. Transfer meringue to a piping bag fitted with a large round or star tip, or keep in a bowl for spooning.

Make the custard soak: in a shallow dish whisk 1 1/4 cups plant milk, 3 tbs aquafaba, 1 tsp vanilla extract, 1 tsp lemon zest, 2 tbs sugar, 1 tsp cornstarch and a pinch of salt until smooth.

Heat a large nonstick skillet or griddle over medium heat and add 2 teaspoons vegan butter or oil, spreading to coat.

Working in batches, dip each slice of brioche into the custard soak for 10–15 seconds per side (do not oversoak). Let excess drip off and place on a plate.

Cook slices in the preheated skillet 2–3 minutes per side until golden brown and slightly crisp. Add more butter/oil between batches as needed. Keep cooked slices warm in a low oven (200°F / 95°C) on a rack.

On each plate place two slices of toasted brioche, slightly overlapped.

Pipe or spoon 2–3 tablespoons of chilled crème pâtissière onto the center of the bread, then spoon 1–2 tablespoons of the lemon curd on top (reserve a little curd for garnish).

Top the curd with a generous amount of vegan toasted meringue, either piped decoratively or spooned into rustic peaks.

Using a kitchen torch, carefully brown the surface of the meringue until toasted to your liking. If you don't have a torch, place under a very hot broiler for 30–60 seconds, watching closely to avoid burning.

Garnish with a light dusting of powdered sugar (optional), a slice of fresh or candied lemon, and a few micro herbs or mint leaves.

Serve immediately while meringue is warm and brioche is still slightly crisp. Leftovers: store components separately in the refrigerator up to 2 days; reheat brioche gently in oven.