Vegan lemon meringue pie
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Ingredients

  • 1/3 cup
  • 5 minutes with water while gradually adding sugar
  • 1 cup
  • / 230 g plain flour
  • 1/2 cup / 120g non-dairy spread
  • 1 tbsp sugar
  • Stage 2 - the lemon filling
  • Ingredients
  • 1-1/4 cups (300g) caster sugar
  • 1/2 cup (55g) corn flour
  • 1/4 teaspoon vegan gelatin or agar powder
  • 1/4 teaspoon salt
  • 1/4 cup non-dairy milk
  • 1 cup water
  • Zest of 2 lemons (approximately 1-1/2 tbsp)
  • Juice of 4 lemons (approximately 3/4 cup)
  • Stage 3 - the meringue topping
  • Ingredients
  • 1/3 cup (5 tbsp + 1 tsp) egg replacer (I used the Orgran brand, which is available in the UK and Australia)
  • 2/3 cup (167ml) ice cold water
  • 3/4 cup (180g) caster sugar

Instructions

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