Vickys Lemon Meringue Pie GF DF EF SF NF Vegan. Free UK Delivery on Eligible Orders Vickys Lemon Meringue Pie GF DF EF SF NF Vegan [email protected] Free-From Cookbook Scotland. My sisters favourite dessert, made so Jack can enjoy some with us. Vickys Lemon Meringue Pie GF DF EF SF NF Vegan [email protected] Free-From Cookbook Scotland.
My sisters favourite dessert, made so Jack can enjoy some with us. Here is how you cook that. Vickys Lemon Meringue Pie GF DF EF SF NF Vegan. You can cook 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
- Prepare 1 of ready baked 9" pie crust – see my link below for a free-from sweet shortcrust pastry recipe.
- Prepare of Filling.
- Prepare 250 grams of sugar.
- You need 65 grams of corn starch.
- You need 240 ml of cold water.
- It’s 180 ml of rice milk.
- You need 120 ml of full fat coconut milk.
- Prepare 180 ml of fresh lemon juice.
- You need 1 1/2 tbsp of grated lemon zest.
- You need of gelatin or agar agar in any form.
- Prepare 1/4 tsp of salt.
- Prepare 1 pinch of turmeric for colour.
- You need of Meringue.
- Prepare 150 ml of 'water' from a can of cooked white beans or chickpeas.
- It’s 125 grams of icing sugar / powdered sugar.
- You need 1/2 tsp of cream of tartar.
- You need 1 tsp of vanilla extract.
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Vickys Lemon Meringue Pie GF DF EF SF NF Vegan instructions
- 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.
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