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Variety to Producing Extraordinary Vickys Lemon Meringue Pie GF DF EF SF NF Vegan

Wishing to eat Vickys Lemon Meringue Pie GF DF EF SF NF Vegan a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with helpful procedures on cooking a Vickys Lemon Meringue Pie GF DF EF SF NF Vegan like a famous chef made.

Vickys Lemon Meringue Pie GF DF EF SF NF Vegan

We hope you got insight from reading it, now let's go back to vickys lemon meringue pie gf df ef sf nf vegan recipe. You can cook vickys lemon meringue pie gf df ef sf nf vegan using 17 ingredients and 7 steps. Here is how you cook that.

To prepare an unforgettable Vickys Lemon Meringue Pie GF DF EF SF NF Vegan, below are the components needed:

  1. Get 1 of ready baked 9" pie crust - see my link below for a free-from sweet shortcrust pastry recipe.
  2. Get of Filling.
  3. You need 250 grams of sugar.
  4. Prepare 65 grams of corn starch.
  5. You need 240 ml of cold water.
  6. Use 180 ml of rice milk.
  7. Get 120 ml of full fat coconut milk.
  8. Take 180 ml of fresh lemon juice.
  9. You need 1 1/2 tbsp of grated lemon zest.
  10. You need of gelatin or agar agar in any form.
  11. Use 1/4 tsp of salt.
  12. Take 1 pinch of turmeric for colour.
  13. You need of Meringue.
  14. Prepare 150 ml of 'water' from a can of cooked white beans or chickpeas.
  15. Take 125 grams of icing sugar / powdered sugar.
  16. Provide 1/2 tsp of cream of tartar.
  17. Prepare 1 tsp of vanilla extract.

After preparing the components, next you are ready to prepare your appetizing Vickys Lemon Meringue Pie GF DF EF SF NF Vegan by following the guidances below:

  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.

Recipe : Vickys Lemon Meringue Pie GF DF EF SF NF Vegan

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