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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys lemon meringue pie gf df ef sf nf vegan. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Lemon Meringue Pie GF DF EF SF NF Vegan is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Vickys Lemon Meringue Pie GF DF EF SF NF Vegan is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook vickys lemon meringue pie gf df ef sf nf vegan using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Lemon Meringue Pie GF DF EF SF NF Vegan:
  1. Prepare 1 ready baked 9" pie crust - see my link below for a free-from sweet shortcrust pastry recipe
  2. Prepare Filling
  3. Make ready 250 grams sugar
  4. Get 65 grams corn starch
  5. Prepare 240 ml cold water
  6. Prepare 180 ml rice milk
  7. Get 120 ml full fat coconut milk
  8. Prepare 180 ml fresh lemon juice
  9. Make ready 1 1/2 tbsp grated lemon zest
  10. Get gelatin or agar agar in any form
  11. Make ready 1/4 tsp salt
  12. Take 1 pinch turmeric for colour
  13. Get Meringue
  14. Make ready 150 ml 'water' from a can of cooked white beans or chickpeas
  15. Take 125 grams icing sugar / powdered sugar
  16. Get 1/2 tsp cream of tartar
  17. Get 1 tsp vanilla extract
Instructions to make Vickys Lemon Meringue Pie GF DF EF SF NF Vegan:
  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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