Lime Meringue Pie Recipe (LF)

Lime Meringue Pie is a tangy take on my most commonly baked dessert, lemon meringue pie. This time it's not just lactose-free....with the help of  Isa Chandra Moskowitz & Terry Hope Romero's "Vegan Pie in the Sky" pg 100 it's vegan too. Even the whipping on the top is vegan! This is essentially Isa and Terry's recipe with a few tweaks to suit my fancy.

Lime Meringue Pie with Vegan Whipping!

INGREDIENTS:

For Crust:
1 3/4 cup vegan biscuit crumbs
3 tbsp sugar
4 tbsp melted margarine
1 tbsy almond milk

For Filling:
1 1/2 cups almond milk
2 tbsy tapioca flour
1 1/2 tsp agar powder
1 can coconut milk
1/2 cup sugar
2/3 cup lime juice
1 tbsp grated lime zest
1 tsp vanilla extract

For Garnish:
Vegan Whipping (click here for recipe)

METHOD:


For Crust:
Preheat oven to 180 degrees celcius.
Combine biscuit crumbs and sugar in a bowl. Drizzle in melted margarine.
Use a spoon to mix around then add almond milk and stir to form a crumbly dough.
Press into a 22cm pie plate.
Bake for 8-10 minutes until firm.
Cool before adding filling

For Filling:
Mix together almond milk, tapioca flour and agar powder in a saucepan. Boil and stir constantly for about 5 minutes until slightly thickened.
Very slowly whisk in coconut milk.
Add sugar, lime juice and zest.
Whisk often for about 10 minutes then turn off heat and add vanilla extract.
Pour into pie shell.
Allow to cool for about half an hour then refrigerate for at least 3 hours until set.

Garnish with Vegan Whipping.

Enjoy!

Just desserts here

Lemon Meringue Pie (LF) Recipe

Lemon Meringue Pie is a classic favourite. This recipe can be made using margarine so it's a lactose free dessert.

A photo of the latest one I've made 4/5/2012

I've made it successfully many times and here's the recipe.

Pastry:
1 2/3 cup flour
1/2 tsp salt
1/4 sugar
10 tbsp butter/margarine
1 tsp vanilla
2 tsp water
2 egg yolks

Filling:
1/2 cup lemon juice
2 tsp lemon zest
3 egg yolks
1/3 cup sugar
1/4 cup corn flour
1 Tbsp butter/margarine
3/4 cup water

Topping:
5 egg whites
1/4 cup caster sugar
1/4 tsp vanilla

To Make:

Heat oven on Bake to 180 degrees celcius

Pastry: Sift flour, salt and sugar in to a bowl. Add butter/margarine and press into breadcrumbs. Add vanilla, water and egg yolks. Mix together using a fork until just combined then use hands to knead in to a soft smooth ball of dough. Place in fridge for at least 30 mins. Roll out pastry to about 4mm thickness and line a flan tin (can be ceramic flan dish). Bake blind for 20 minutes. Remove baking blind material and bake for 1 minute. Meanwhile make filling and topping

Filling: Combine lemon juice, lemon zest, sugar, water and cornflour in a pot. Heat on moderate heat until thick and smooth, stirring constantly. Remove from heat and stir in butter/margarine and egg yolks until combined. Pour into cooked pastry case.

Topping: In a large bowl, whisk together vanilla and egg whites until soft peaks form (not dry) form. Whisk in sugar tablespoonfuls at a time. Spread evenly over the top of filling in pastry case and bake for 10 minutes.

Enjoy.

   Special Lemon Meringue Pie made for Wade and Trystan's double trouble party