Cookbook:Lemon Meringue Pie (Vegan)

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Lemon Meringue Pie (Vegan)
CategoryPie recipes

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Filling[edit | edit source]

Meringue[edit | edit source]

Procedure[edit | edit source]

Filling[edit | edit source]

  1. Add all the filling ingredients to a saucepan, bring to boil, and whisk for a few minutes. When you can’t stir anymore it’s ready.
  2. Keep the filling warm and covered while preparing the meringue.

Meringue[edit | edit source]

  1. Combine the starches, baking powder, guar gum, lemon juice, and about half the water. Whip by hand until stiff peaks start to form.
  2. Add the rest of the water and the sugar slowly, and mix. It should be thick enough that it will have stiff peaks that don’t fall. If it is not thick enough, mix in a little more tapioca starch.

Pie[edit | edit source]

  1. As soon as the meringue is done, pour the filling into the pie crust. While the filling is hot, spread meringue over filling, carefully sealing to edge of crust. Using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.
  2. Bake in a 350 °F (180 °C) oven for 10–15 minutes. Cool on rack for 1 hour.
  3. Serve at room temperature or chilled.

Warnings[edit | edit source]

  • The pie filling is quite hot when pouring it into pie shell.