Vegan Lemon Meringue Pie!
Mister Nice Guy shows you how to make the mother of all recipes on your vegan wish list, a killer vegan lemon meringue pie, yeh!
- corn starch/ corn flour
- coconut, soy, rice or almond milk
- lemon juice
- lemon zest
- egg replacer
- ice cold water
- sauce pan
- measuring spoons
- measuring cups
- hand mixer
- mixing bowl
- pie pan
Pie crust recipe
Flatten out your pie base and put it in a pie pan, then put it in the oven for ten minutes and let it cool.
Lemon pie filling recipe
- 1 ¼ cup sugar
- ½ cup corn starch or corn flour
- ¼ teaspoon agar
- ¼ teaspoon salt
- 1 ¼ 4 cup milk (coconut, soy, rice or almond milk)
- 1 cup water
- ¾ cup lemon juice
- 1 ½ tablespoons lemon zest
Add to sauce pan and bring to boil and whisk for 4-5 minutes, it will turn into a pudding like mixture and when you can’t stir no more it’s ready to go in the pie crust, then cool for an hour or two.
- 6 tablespoons egg replacer
- ½ + 2 tablespoons cup ice cold water
- ½ cup sugar
*AMMENDEMENT: Double This Recipe for a much bigger better meringue and it will be easier to work with.
First, add the egg replacer, then half the water, mix it up with a hand mixer until stiff peaks start to form.
Then add the rest of the water and the sugar slowly and mix.
It should be thick enough so that you can hold it upside down and it won’t come out all over your head.
Now that the pie is cooled, you can scoop the meringue onto the pie and let it set for 15 minutes.
After 15 minutes, throw in the oven on 100 degrees Celsius (210 Fahrenheit) for about half an hour.
Take it out and let it cool completely.
And voila! you have yourself a killer vegan lemon meringue pie!