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    Lemon Meringue Pie

    Uploaded by

    Tonya Gillespie
    A Great British Baking Show technical challenge style recipe for a vegan lemon meringue pie. It tasted good in the end! But it can go very wrong, so it's a nice challenge.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lemon Meringue Pie

    Uploaded by

    Tonya Gillespie
    8 views1 page
    A Great British Baking Show technical challenge style recipe for a vegan lemon meringue pie. It tasted good in the end! But it can go very wrong, so it's a nice challenge.

    Original Title

    LemonMeringuePie

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    A Great British Baking Show technical challenge style recipe for a vegan lemon meringue pie. It tasted good in the end! But it can go very wrong, so it's a nice challenge.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    8 views1 page

    Lemon Meringue Pie

    Uploaded by

    Tonya Gillespie
    A Great British Baking Show technical challenge style recipe for a vegan lemon meringue pie. It tasted good in the end! But it can go very wrong, so it's a nice challenge.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    This fancy looking pie is sure to impress a crowd with its beautiful billowy meringue

    sitting atop a nice bright yellow base. That is, if you have any technical skill.
    Otherwise it may turn out looking a little shit and unimpressive.

    LEMON MERINGUE PIE


    BAKING TIME A while if you’re bad DIFFICULTY A fool could do it

    Pie Crust 1 For the pie crust, in a large mixing bowl, combine the
    2 cups blanched almond flour crust ingredients and mix well. If needed, you can add
    1/4 cup sugar extra (vegan) butter. Transfer to an 8 inch pie pan and
    press into place. Set aside.
    1 tsp. cinnamon
    2 Place cornstarch and caster sugar in a saucepan. Stir
    6-7 tbsp. vegan butter
    through the lemon juice and coconut milk. Add the yellow
    food coloring slowly until nice and yellow. Turn on the
    Lemon Curd heat to medium and stir until the sugar dissolves.
    1/3 cup cornstarch
    3 Increase the heat to medium-high and cook, stirring
    1 cup caster sugar
    constantly, until mixture begins to bubble and thicken.
    3/4 cup lemon juice
    4 Remove the lemon curd from the heat. Moving quickly,
    1 cup coconut milk
    transfer the lemon curd into the pie crust. Refrigerate for
    1/4 tsp. yellow food coloring at least 2 hours to firm up.
    5 Once the curd has firmed up, prepare the meringue. In
    Meringue a large mixing bowl, add the aquafaba and beat until soft
    1/2 cup aquafaba
    peaks form (around 5 minutes if your arm is not weak).
    1/2 tsp. cream of tartar
    6 Add the cream of tartar and continue beating until
    1 cup powdered sugar combined. Slowly add the powdered sugar and continue
    beating until stiff (if you know what I mean), glossy peaks
    form. Add the vanilla extract.
    7 Using a rubber spatula, spread out the meringue over
    the top of the lemon pie. Using a blow torch, gently brown
    the tops of the meringue.

    Properly beating the aquafaba is key, so don’t let a tired arm stop you
    from a good pie.

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