My dear foodies,
The lemon pie is a simple dessert but it's probably one of my favorites... There are plenty of different versions to prepare it but I chose simplicity and authenticity. This recipe is vegan and gluten-free so can suit everyone (intolerant or not). Knowing that if we can avoid gluten it is much better for health! I want to take care of you my beloved followers ... and share with you my gastronomic discoveries and recipes compatible with a "special diet" or simply with a "normal diet" (incredible, right?! ^^). Even if you are not intolerant, taking care of your body and your diet is necessary to feel good ... š.
Today I share with you my secret for a yummy Vegan Lemon Meringue Pie
š Vegan&Gluten free Lemon Meringue Pie š
Yummy & very Easy!!!
Preparation time: 30 min
Cooking time: 25 min
Total: 55 min
My secrets ingredients:
(for 6 portions):
Dough:
ā” 100 g of wheat flour or gluten-free flour
ā” 80 g of complete rice flour
ā” 50 g of grapeseed oil (or sunflower oil)
ā” 1 pinch of unrefined salt
ā” 50 g of coconut milk
The lemon curd:
ā” 4 lemons (organic)
ā” 1 lime (organic)
ā” 150 g of blond cane sugar
ā” 15 cl of coconut milk (or vegetable cream: soy, oat or almond...)
ā” 3 tablespoons potato starch
ā” 1 teaspoon agar agar powder
ā” 1 pinch of ground turmeric
ā” 1 pinch of salt
ā” 15 g of neutral oil (grapeseed or sunflower seed)
For the meringue:
ā” 100 g chickpea juice (canned)
ā” 100 g of blond cane sugar
Preparation
Step 1: Dough
Preheat oven to 180 Ā° C (356 Ā° Fahrenheit) and prepare all ingredients.
In a large bowl, mix the two flours, salt, add oil and coconut milk.
Mix with your hands until you have a smooth ball of dough. Spread it with a roll to form a thin paste.
Pierce the bottom of the pie with a fork, bake for 20 to 25 minutes.
Step 2: The lemon curd
In a saucepan, put the four yellow lemons juice, the zest of one and the lime juice. Add all the other ingredients gradually except the oil and mix well with a whisk.
Cook over low heat, stirring constantly until the cream has thickened.
Finally, add the oil, mix well. Cover with cream the already pre-cooked pie plate.
Step 3: The meringue
Put the fresh chickpea juice into a large bowl and whisk the juice up with an electric whisk.
Then gradually add the cane sugar while continuing to whisk to obtain an almost solid texture.
Cover the lemon curd with meringue with a piping bag or spoon. Pass the pie in the grill or the blowtorch just time to caramelize the meringue lightly, watch carefully so that it does not burn.
Your vegan lemon tart is ready to be tasted!
I let you try this recipe and tell me what you think! ;)
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