VEGAN LEMON MERINGUE PIE RECIPE BY TASTY
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
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
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
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
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
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
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
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.
More about "plant based lemon meringue pie recipe by tasty"
FLUFFY LEMON MERINGUE PIE | PLANTBASED MAGAZINE
From plantbasedmag.com
Estimated Reading Time 3 mins
LEMON MERINGUE PIE - VEGAN ON THE GO!
From veganonthego.net
RAW VEGAN RECIPES - LEMON MERINGUE PIE RECIPE - RAW ...
From rawlifestyleco.blogspot.com
LEMON MERINGUE PIE – PEBBLES AND TOAST
From pebblesandtoast.com
METALLIC TASTE IN LEMON MERINGUE PIE - HOME COOKING ...
From chowhound.com
LEMON MERINGUE PIE | QUILTINGDAME | COPY ME THAT
From copymethat.com
VEGAN MERINGUES - ALL THE TASTE, THE PLANT-BASED WAY
From thesouthafrican.com
PERFECT LEMON MERINGUE PIE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
PLANT-BASED LEMON MERINGUE PIE RECIPE BY TASTY | RECIPE IN ...
From pinterest.ca
VEGAN LEMON MERINGUE PIE - PLANTBASED MAGAZINE
From plantbasedmag.com
TASTY PRESENTS - PLANT-BASED LEMON MERINGUE PIE | …
From facebook.com
PROPER TASTY - PLANT-BASED LEMON MERINGUE PIE
From buzzfeed.com
EASY LEMON MERIGUE PIE | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
PROPER TASTY - PLANT-BASED LEMON MERINGUE PIE | FACEBOOK
From facebook.com
VEGAN LEMON MERINGUE PIE RECIPE - ALLPLANTS
From allplants.com
LEMON MERINGUE PIE — VEGAN AND PLANT BASED RECIPES — 86 EATS
EASY LEMON MERINGUE PIE RECIPE (PLUS ... - WOOLWORTHS TASTE
From taste.co.za
PROPER TASTY - PLANT-BASED LEMON MERINGUE PIE | FACEBOOK
TOP 30 VEGAN PIE RECIPES: SWEET & SAVOURY PLANT-BASED PIES
From veganfoodandliving.com
BEST KETO LEMON MERINGUE PIE | CARB MANAGER
From carbmanager.com
MERINGUE — VEGAN AND PLANT BASED RECIPES — 86 EATS
From 86eats.com
BEST EVER VEGAN LEMON MERINGUE PIE - SCHOOL NIGHT VEGAN
From schoolnightvegan.com
BEST VEGAN RECIPES: PASTA, DESSERT, CURRY, NOODLES
From stylist.co.uk
VEGAN LEMON MERINGUE PIE — BEST LEMON FILLING RECIPE ...
From namelymarly.com
VEGAN LEMON MERINGUE PIE RECIPE
From olivemagazine.com
LEMON MERINGUE PIE - BE GOOD ORGANICS - PLANT-BASED WHOLE ...
From begoodorganics.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love