Recipe: Tasty Vickys Lemon Meringue Pie GF DF EF SF NF Vegan

Vickys Lemon Meringue Pie GF DF EF SF NF Vegan. 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.

Grab a mixing bowl and add the Flour, Orange juice and zest,Brown sugar, Baking powder. Mix the dill, olive oil, lemon juice, salt and pepper together in a bowl. Dip each cube of salmon in the marinade, coating each side. You can have Vickys Lemon Meringue Pie GF DF EF SF NF Vegan using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vickys Lemon Meringue Pie GF DF EF SF NF Vegan

1. It's 1 of ready baked 9" pie crust - see my link below for a free-from sweet shortcrust pastry recipe.
2. You need of Filling.
3. Prepare 250 grams of sugar.
4. You need 65 grams of corn starch.
5. It's 240 ml of cold water.
6. You need 180 ml of rice milk.
7. Prepare 120 ml of full fat coconut milk.
8. It's 180 ml of fresh lemon juice.
9. You need 1 1/2 tbsp of grated lemon zest.
10. Prepare of gelatin or agar agar in any form.
11. Prepare 1/4 tsp of salt.
12. You need 1 pinch of turmeric for colour.
13. It's of Meringue.
14. Prepare 150 ml of 'water' from a can of cooked white beans or chickpeas.
15. It's 125 grams of icing sugar / powdered sugar.
16. It's 1/2 tsp of cream of tartar.
17. It's 1 tsp of vanilla extract.

Vickys Strawberry Santas, GF DF EF SF NF. 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. These vegan lemon meringue pies are a mini version of this classic French dessert.

Vickys Lemon Meringue Pie GF DF EF SF NF Vegan step by step

1. Preheat the oven to gas 4 / 180C / 350°F.
2. 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.
3. Keep the filling covered but off the heat while you make the meringue:.
4. 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.
5. It should be thick enough that the peaks don't flop over when you pat the top with the back of the spoon.
6. 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.
7. 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.

They are a true flavour explosion and are bound to impress The combination of sour lemon curd, sweet meringue and crumbly pastry is to die for. No wonder that this classic French. Lemon Meringue Pie was off limit for vegans.until now that is as you can use #aquafaba to make a delicious vegan meringue. 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!