Plant Based Lemon Meringue Pie Recipe By Tasty

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VEGAN LEMON MERINGUE PIE RECIPE BY TASTY



Vegan Lemon Meringue Pie Recipe by Tasty image

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

2 ½ cups flour
¼ cup sugar
1 teaspoon salt
½ cup butter
¼ cup water, ice cold
1 ½ cups sugar
¼ cup cornflour
1 ¼ cups oat milk
5 lemons, juiced
3 lemons, zested
½ teaspoon turmeric powder
1 can chickpea water
1 teaspoon vanilla
1 ¼ cups caster sugar
1 teaspoon lemon juice

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

PLANT-BASED LEMON MERINGUE PIE RECIPE BY TASTY



Plant-Based Lemon Meringue Pie Recipe by Tasty image

Here's what you need: plain flour, sugar, salt, butter, ice cold 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

2 ½ cups plain flour
¼ cup sugar
1 teaspoon salt
butter, frozen and grated
¼ cup ice cold water
1 ½ cups sugar
1 cup cornflour
1 ¼ cups oat milk
5 lemons, juiced
3 lemons, zested
½ teaspoon turmeric powder
1 can chickpea water
1 teaspoon vanilla
1 ½ cups caster sugar
1 teaspoon lemon juice

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!
  • Devour!

Nutrition Facts : Calories 457 calories, Carbohydrate 103 grams, Fat 2 grams, Fiber 9 grams, Protein 10 grams, Sugar 46 grams

PLANT-BASED LEMON MERINGUE PIE RECIPE BY TASTY



Plant-Based Lemon Meringue Pie Recipe by Tasty image

Here's what you need: plain flour, sugar, salt, butter, ice cold water, sugar, cornflour, oat milk, lemons, lemons, turmeric powder, chickpea water, vanilla, caster sugar, lemon juice

Provided by @MakeItYours

Number Of Ingredients 15

2 ½ cups plain flour
¼ cup sugar
1 teaspoon salt
butter, frozen and grated
¼ cup ice cold water
1 ½ cups sugar
1 cup cornflour
1 ¼ cups oat milk
5 lemons, juiced
3 lemons, zested
½ teaspoon turmeric powder
1 can chickpea water
1 teaspoon vanilla
1 ½ cups caster sugar
1 teaspoon lemon juice

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!
  • Devour!

TASTY LEMON MERINGUE PIE



Tasty Lemon Meringue Pie image

The recipe for this yummy lemon pie comes from my grandmother. It's a lovely, special dessert that feels like home.-Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup sugar
1/4 cup cornstarch
Pinch salt
2 cups cold water
2 large egg yolks, lightly beaten
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon butter
MERINGUE:
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
6 tablespoons sugar
Pastry for single-crust pie (9 inches), baked

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, zest and butter until butter is melted. Set aside and keep warm. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 246 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

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