VEGAN LEMON MERINGUE PIE
Love lemon meringue pie but looking for a vegan version? We have just the recipe, which recreates the classic dessert using plant-based ingredients
Provided by GF member Ellie Fletcher
Categories Dessert
Time 2h10m
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Line the base and sides of a deep 20cm springform cake tin with baking parchment. Put the biscuits, butter and coconut oil in a food processor and blitz until the mix resembles fine breadcrumbs. Tip into the tin and press into the base and up the sides. Chill for 1 hrs.
- To make the filling, heat the lemon zest and juice, 100ml water and the sugar in a pan set over a low heat, stirring until the sugar dissolves. Stir in the turmeric and a pinch of salt. When the sugar has dissolved, remove the pan from the heat and spoon a little of the mix into a small bowl. Combine with the cornflour to make a paste, then tip into the pan, whisking continuously. Return the pan to the heat and bring to the boil, whisking. Cook for 1 min until thick and glossy.
- Remove the pan from the heat and whisk in the cream and butter. Pour the mixture over the base, and return to the fridge. Chill until set, at least 1 hour.
- Heat the oven to 140C/120C fan/ gas 1. Put all the ingredients for the meringue in a large, clean bowl. Beat with an electric whisk for 10-12 mins, or until glossy (it will be quite stretchy). It will take longer to whip than egg whites, so don't be put off if it's still liquid after 5 mins.
- Pipe or spoon the meringue onto the tart. Bake on the middle shelf of the oven for 1 hr 40-50 mins. Leave to cool in the oven once switched off and slowly bring to room temperature.
Nutrition Facts : Calories 389 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium
VEGAN LEMON MERINGUE PIE
Make and share this Vegan Lemon Meringue Pie recipe from Food.com.
Provided by Megannnnnnnn
Categories Dessert
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- lemon filling:.
- Place water, tofu, sugar, cornstarch, oil and salt in a blender.
- Process until smooth.
- Pour into a 2 qt sauce pan over medium heat.
- Bring to a boil, stirring constantly with a wire whisk.
- After the mixture thickens reduce heat to low and continue cooking and stirring for 1 minute longer.
- Remove from heat and stir in lemon juice and zest.
- Pour hot filling into pie crust.
- Cover the top of the pie with waxed paper to prevent a skin from forming.
- Chill the pie for 8 hours or overnight.
- Just before serving, remove the waxed paper.
- Spread the top with tofu whipped topping.
- You can substitute lime for lemon.
- tofu whipped topping:.
- Place all of the ingredients in the blender and process for several minutes until completely smooth.
Nutrition Facts : Calories 163.7, Fat 2.9, SaturatedFat 0.2, Sodium 75.1, Carbohydrate 35.3, Fiber 0.2, Sugar 28.4, Protein 0.1
VEGAN LEMON MERINGUE PIE RECIPE BY TASTY
Here's what you need: flour, sugar, salt, butter, water, sugar, cornflour, oat milk, lemons, lemons, turmeric powder, chickpea water, vanilla, caster sugar, lemon juice
Provided by Amy Harriott-Gregory
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat your oven to 180C. First make the pastry. Add flour to a large mixing bowl, add the frozen grated sugar and rub together until it resembles breadcrumbs. Add sugar, salt and water and rub together a little more, but do not overmix!
- Tip out onto a floured surface and bring into a ball
- Wrap in cling film and leave to rest for 10 mins.
- Whilst your dough rests, make the curd. Combine the juice of 5 lemons with the zest, sugar, cornflour, turmeric & oat milk in a saucepan and stir over a low medium heat until it thickens. Leave to cool.
- Roll out your chilled pastry so that it is ½ cm thick and line the pie tin, trim the excess pastry. You may roll a little of the excess into a ball and use this to push the pastry into the corners of the tin. Prick the bottom with a fork, line with parchment and baking beans and bake for 15-20 minutes.
- To make the meringue, whisk the chickpea water in a stand mixer on high speed for 5 minutes until it quadruples in size.
- Add the sugar, vanilla and lemon juice and mix again on high speed for 5 minutes until glossy and the sugar has dissolved.
- When the pastry is cool, fill ¾ with the lemon curd and cool for 30 mins, then dot the meringue on the curd and smooth a little with a spatula. Grooves are good because this will catch under the grill and leave lovely brown caramelised marks.
- Grill for 5 minutes (keep an eye on it though to ensure it doesn't burn!
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 96 grams, Fat 13 grams, Fiber 8 grams, Protein 9 grams, Sugar 46 grams
More about "vegan lemon meringue pie recipes"
VEGAN LEMON MERINGUE PIE- THE BEST LEMON PIE - THE …
From thebigmansworld.com
Ratings 226Category DessertCuisine AmericanTotal Time 15 mins
- Place cornflour and superfine sugar in a saucepan. Stir through the lemon juice and coconut milk. Add the yellow food coloring slowly, until nice and yellow (like a lemon meringue pie color).
- Turn the heat on medium. Stir for 1-2 minutes, or until the sugar dissolves. Increase the heat to medium-high and cook for around 5 minutes, stirring constantly, until mixture begins to bubble and thicken.
- Remove the lemon curd from the heat. Moving quickly, transfer the lemon curd into the pie crust. Refrigerate for at least 2 hours, to firm up.
THE BEST VEGAN LEMON MERINGUE PIE - VEGANOSITY
From veganosity.com
4.4/5 (19)Total Time 7 hrs 10 minsCategory DessertCalories 208 per serving
- Bake the pie crust in a 9-inch (23 c(shalloround pie pan for 40 minutes, or until just golden brown. Line the bottom of the crust with parchment paper and cover dried beans to prevent bubbling while baking. Remove from the oven and let cool slightly. Dispose of parchment paper and beans after baking.
VEGAN LEMON MERINGUE PIE RECIPE WITH AQUAFABA
From picklesnhoney.com
WORLD'S BEST VEGAN LEMON MERINGUE PIE - THE CARROT …
From thecarrotunderground.com
VEGAN LEMON MERINGUE PIE - VEGAN FOOD & LIVING
From veganfoodandliving.com
VEGAN LEMON MERINGUE PIE - THE HIDDEN VEGGIES
From thehiddenveggies.com
VEGAN LEMON MERINGUE PIE - SPOONFUL OF KINDNESS
From spoonfulofkindness.com
VEGAN LEMON MERINGUE PIE RECIPE WITH AQUAFABA
From vegetariantimes.com
VEGAN LEMON MERINGUE PIE — BEST LEMON FILLING RECIPE!
From namelymarly.com
4.9/5 (16)Total Time 45 minsCategory DessertCalories 360 per serving
- Prepare the pie crust as directed in the link above and roll it out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust for 10 to 12 minutes until golden brown. Remove from oven and set aside to cool.
- Shake an unopened can of regular chickpeas vigorously for a few seconds. Then strain the liquid from the can of chickpeas in a mixing bowl, along with the cream of tartar. Use a handheld or stand mixer on medium speed and mix for 1 to 2 minutes until it becomes frothy.
HOW MANY CALORIES IN A SLICE OF HOMEMADE LEMON MERINGUE PIE?
From thedonutwhole.com
LEMON MERINGUE PIE RECIPE - FOOD.COM
From hati728.hedbergandson.com
TOP 40 LEMON MERINGUE PIE RECIPES - SARA.HEDBERGANDSON.COM
From sara.hedbergandson.com
HOW TO MAKE LEMON MERINGUE PIE : BOOK RECIPES
From book-recipe.com
VEGAN LEMON MERINGUE PIE - THE VIET VEGAN
From thevietvegan.com
VEGAN LEMON MERINGUE PIE (GLUTEN FREE) | THE BANANA DIARIES
From thebananadiaries.com
VEGAN LEMON MERINGUE PIE WITH A BISCUIT BASE RECIPE
From veganfoodandliving.com
VEGAN LEMON MERINGUE PIE - ADDICTED TO DATES
From addictedtodates.com
LEMON MERINGUE PIE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
VEGAN LEMON MERINGUE PIE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
LEMON MERINGUE PIE – VEGAN RECIPES
From veganrecipe.org
VEGAN LEMON MERINGUE PIE - VEGAN FEST!
From veganfest.org
You'll also love