Hello everybody, hope you’re having an incredible 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 food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Who does not love a fluffy Lemon Meringue Pie! Well perhaps vegans…until now that is as you can use aquafaba to make a delicious vegan meringue. You can bake little meringues with it, make a yummy easy chocolate mousse (tried and tested) or do meringue toppings for pies like this lemon.
Vickys Lemon Meringue Pie GF DF EF SF NF Vegan is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Vickys Lemon Meringue Pie GF DF EF SF NF Vegan is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first 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:
- Make ready 1 ready baked 9" pie crust - see my link below for a free-from sweet shortcrust pastry recipe
- Take Filling
- Make ready 250 grams sugar
- Take 65 grams corn starch
- Make ready 240 ml cold water
- Take 180 ml rice milk
- Make ready 120 ml full fat coconut milk
- Prepare 180 ml fresh lemon juice
- Make ready 1 1/2 tbsp grated lemon zest
- Make ready gelatin or agar agar in any form
- Get 1/4 tsp salt
- Prepare 1 pinch turmeric for colour
- Prepare Meringue
- Get 150 ml 'water' from a can of cooked white beans or chickpeas
- Get 125 grams icing sugar / powdered sugar
- Make ready 1/2 tsp cream of tartar
- Make ready 1 tsp vanilla extract
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! This jam is delicious on toast or in a scone Toss the apples in the lemon juice.
Instructions 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
Lemon meringue pie isn't a dessert you'd ever expect to eat again as a vegan (although there have been several meringue recipes in the not too distant past Vegan meringue is amazing but it takes a little practice and experimentation. Our suggestions for this recipe is to make the meringue separately. A classic vegan lemon meringue pie made with a creamy lemon filling and topped with fluffy vegan meringue! Most lemon meringue pies call for eggs in the lemon filling. This works to stabilize the filling and make it firm enough to cut a slice.
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