Recipe of Any-night-of-the-week Vickys Lemon Meringue Pie GF DF EF SF NF Vegan

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys lemon meringue pie gf df ef sf nf vegan. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Lemon Meringue Pie GF DF EF SF NF Vegan is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Vickys Lemon Meringue Pie GF DF EF SF NF Vegan is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have vickys lemon meringue pie gf df ef sf nf vegan using 17 ingredients and 7 steps. Here is how you cook 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. Get Filling
3. Get 250 grams sugar
4. Take 65 grams corn starch
5. Take 240 ml cold water
6. Make ready 180 ml rice milk
7. Prepare 120 ml full fat coconut milk
8. Make ready 180 ml fresh lemon juice
9. Make ready 1 1/2 tbsp grated lemon zest
10. Prepare gelatin or agar agar in any form
11. Prepare 1/4 tsp salt
12. Prepare 1 pinch turmeric for colour
13. Take Meringue
14. Prepare 150 ml 'water' from a can of cooked white beans or chickpeas
15. Prepare 125 grams icing sugar / powdered sugar
16. Prepare 1/2 tsp cream of tartar
17. Prepare 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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