Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys lemon meringue pie gf df ef sf nf vegan. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan lemon meringue pie, made with the freshest vegan lemon curd and torched aquafaba meringue! What could be better than a super classic vegan lemon meringue pie! The base is crisp and the lemon filling is just sharp enough but extremely smooth.
Vickys Lemon Meringue Pie GF DF EF SF NF Vegan is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Vickys Lemon Meringue Pie GF DF EF SF NF Vegan is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys lemon meringue pie gf df ef sf nf vegan using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Lemon Meringue Pie GF DF EF SF NF Vegan:
- Prepare 1 ready baked 9" pie crust - see my link below for a free-from sweet shortcrust pastry recipe
- Take Filling
- Take 250 grams sugar
- Get 65 grams corn starch
- Take 240 ml cold water
- Prepare 180 ml rice milk
- Take 120 ml full fat coconut milk
- Take 180 ml fresh lemon juice
- Make ready 1 1/2 tbsp grated lemon zest
- Get gelatin or agar agar in any form
- Take 1/4 tsp salt
- Prepare 1 pinch turmeric for colour
- Take Meringue
- Make ready 150 ml 'water' from a can of cooked white beans or chickpeas
- Make ready 125 grams icing sugar / powdered sugar
- Prepare 1/2 tsp cream of tartar
- Take 1 tsp vanilla extract
Love lemon meringue pie but looking for a vegan version? We have just the recipe, which recreates the classic dessert using plant-based ingredients. This vegan version of lemon meringue pie uses a tart tofu-based curd for the filling, a thick, gluten-free oat and almond crust and a glossy topping of aquafaba Lemon Meringue Pie used to be one of my favorite desserts pre-vegan. I thought I'd never be able to indulge again!
Steps to make Vickys Lemon Meringue Pie GF DF EF SF NF Vegan:
- Preheat the oven to gas 4 / 180C / 350°F
- To make the filling, add all of the ingredients to a saucepan, checking the instructions for your gelatin / agar agar for how much you'll need to use and how to use it. I used pork gelatin sheets and needed 6 sheets to set the 720mls of liquid (3 cups) used in the filling. With agar agar you need to boil it to activate it. With gelatin you just simmer it or it won't set. Either way whisk it until it's thickened then it's ready
- Keep the filling covered but off the heat while you make the meringue:
- Pour the canned bean water into a stand mixer bowl and beat until cloud-like. Add the cream of tartar powder then the sugar in a tablespoon at a time
- It should be thick enough that the peaks don't flop over when you pat the top with the back of the spoon
- As soon as the meringue is done, pour the filling into the pie crust. While the filling is hot, spread the meringue mixture over it, carefully sealing to the very edge of the crust
- Bake for 20 minutes or until the meringue has started to turn golden, then let the pie cool. If you use agar agar as the setting gel, it will set at room temperature. If you use gelatin you'll need to refrigerate it but let it come to room temperature to serve
This easy lemon meringue pie recipe with aquafaba will blow your mind! Made with a tangy and sweet lemon pie filling and a sweet aquafaba meringue, it looks and tastes exactly like the pie recipe we used to make before we went vegan. I have come a long way from the first vegan Lemon meringue Pie I ever made! The first one was whipped up in the dark of night, a year ago, after hearing about Aqua faba on the internet! Lemon Meringue Pie: A Family Favorite.
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