Carrot Meringue Pie with Carrot Pastry
For the carrot pastry:
  • 225g (2¼ cup) plain flour
  • 115g (1/2 cup) cold unsalted butter, cut into cubes
  • 40g (1/3 cup) icing sugar
  • 1 egg yolk
  • 50g (1/4 cup) carrot pulp left over from juicing (optional)
For the carrot filling:
  • 225ml (1 cup) fresh carrot juice
  • 1 lemon, juice and zest
  • 60g (1/2 cup) cornflour
  • 215g (1 cup) caster sugar
  • 6 egg yolks
For the meringue topping:
  • 6 egg whites
  • 250g (1⅓ cups) caster sugar
  • 2 teaspoons cornflour
  1. Make the pastry first. In a food processor, blend the flour and butter together until it resembles breadcrumbs. Add the sugar, egg yolk, carrot and a tablespoon of cold water and blend until it forms a ball. Add another tablespoon of water if necessary.
  2. Roll the pastry out onto a lightly floured worktop to a 2-3mm thickness and until it is large enough to cover the pie dish. Line the pastry tin with the pastry, gently press it into any flutes and trim the edges by rolling the rolling pin over the edge. Prick the bottom with a fork and refrigerate the pastry case for at least 30 minutes.
  3. Preheat the oven to 180C/350F. Line the bottom of the pastry case with parchment paper and cover the base with baking beans (or uncooked rice). Bake for 15 minutes then remove the beans and parchment and cook for another 5 minutes or until golden. Set aside to make the filling, but leave the oven on.
For the carrot filling:
  1. Drain the carrot juice through a muslin or fine sieve.
  2. Mix the lemon juice and cornflour in a cup to form a paste.
  3. In a saucepan, add the carrot juice, lemon zest and 250ml (1 cup) of water. Bring to the boil. Mix a few tablespoons of the hot carrot mixture into the lemon and cornflour and stir until smooth. Add the lemon/cornflour mixture to the pan and stir until thick and hot. Remove it from the heat and set aside.
  4. In a bowl, whisk the sugar and egg yolks together (be sure to save the egg whites for the meringue), and then whisk them into the hot carrot mixture. Stir over the heat until thick and hot.
  5. Allow to cool in the pan for a few minutes and then pour into the baked pastry case.
For the meringue topping:
  1. In a stand mixer or with an electric whisk, beat the egg whites together until soft peaks form. Add the sugar, a tablespoon at a time, until the meringue is stiff. Add in the cornflour and mix to combine.
  2. Spoon the meringue onto the pie from the outside in, to completely cover the filling. Use the back of the spoon to create peaks and swirls.
  3. Bake in the oven for 20 minutes or until the meringue starts to brown. Allow to cool completely, at least an hour. Serve warm or cold.
The pastry case can be refrigerated overnight, and can be made a day ahead.
Recipe by Veggie Desserts at