Vickys Lemon Meringue Pie GF DF EF SF NF Vegan

Name: Vickys Lemon Meringue Pie GF DF EF SF NF Vegan
Total time: 2400 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 ready baked 9" pie crust - see my link below for a free-from sweet shortcrust pastry recipe; 250 grams sugar; 65 grams corn starch; 240 ml cold water; 180 ml rice milk; 120 ml full fat coconut milk; 180 ml fresh lemon juice; 1 1/2 tbsp grated lemon zest; gelatin or agar agar in any form; 1/4 tsp salt; 1 pinch turmeric for colour; 150 ml 'water' from a can of cooked white beans or chickpeas; 125 grams icing sugar / powdered sugar; 1/2 tsp cream of tartar; 1 tsp vanilla extract

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

My sisters favourite dessert, made so Jack can enjoy some with us. Eggs are replaced with gelatin in the filling and starch in the meringue

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

My sisters favourite dessert, made so Jack can enjoy some with us. Eggs are replaced with gelatin in the filling and starch in the meringue

Saved

Ingredients

40 mins

10 servings

1ready baked 9" pie crust - see my link below for a free-from sweet shortcrust pastry recipe
Filling
250 gramssugar
65 gramscorn starch
240 mlcold water
180 mlrice milk
120 mlfull fat coconut milk
180 mlfresh lemon juice
1 1/2 tbspgrated lemon zest
gelatin or agar agar in any form
1/4 tspsalt
1 pinchturmeric for colour
Meringue
150 ml'water' from a can of cooked white beans or chickpeas
125 gramsicing sugar / powdered sugar
1/2 tspcream of tartar
1 tspvanilla extract

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Steps

40 mins

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

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on August 13, 2015 14:53

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!