Easiest Way to Prepare Gordon Ramsay 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.

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. A classic vegan lemon meringue pie made with a creamy lemon filling and topped with fluffy vegan meringue! You can have Vickys Lemon Meringue Pie GF DF EF SF NF Vegan using 17 ingredients and 7 steps. Here is how you cook 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. It's of Filling.
3. Prepare 250 grams of sugar.
4. It's 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. Prepare 180 ml of fresh lemon juice.
9. Prepare 1 1/2 tbsp of grated lemon zest.
10. You need of gelatin or agar agar in any form.
11. You need 1/4 tsp of salt.
12. You need 1 pinch of turmeric for colour.
13. Prepare of Meringue.
14. It's 150 ml of 'water' from a can of cooked white beans or chickpeas.
15. You need 125 grams of icing sugar / powdered sugar.
16. You need 1/2 tsp of cream of tartar.
17. You need 1 tsp of vanilla extract.

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. The lemon pie is a simple dessert but it's probably one of my favorites. Cover the lemon curd with meringue with a piping bag or spoon.

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.

Pass the pie in the grill or the blowtorch just time to caramelize the meringue lightly, watch carefully so that it does not. 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! 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 Vegan meringue is amazing but it takes a little practice and experimentation. Our suggestions for this recipe is to make the.