Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pie lemon. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
A lemony cooked custard is topped with sweetened sour cream in this easy no-bake pie. This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and is topped with a mound of light as air Italian meringue making for an. Lemon meringue pie is a type of dessert pie, consisting of a shortened pastry base filled with lemon curd and topped with meringue.
Pie lemon is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Pie lemon is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook pie lemon using 20 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Pie lemon:
- Make ready crust:
- Make ready 2 cups all-purpose flour, plus more for dusting
- Prepare 2 Tbsp. sugar
- Get 1/8 tsp. salt
- Take 1/2 cup very cold vegan butter
- Prepare 1/2 cup ice-cold water
- Take filling:
- Prepare 1/2 cup sugar
- Take zest of 1 lemon*
- Get 2/3 cup fresh lemon juice
- Get 1/3 cup coconut cream**
- Make ready 1 Tbsp. agar-agar powder
- Take 1 (14 oz.) packet silken tofu
- Take 2 Tbsp. arrowroot flour
- Get 1/2 tsp.+ ground turmeric***
- Get meringue topping:
- Make ready 3/4 cup aquafaba (chickpea canning liquid)****
- Get 1/2 tsp. cream of tartar
- Get 1/2 tsp. vanilla extract
- Take 1 cup sugar
Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue! Lemon Meringue Pie: A Family Favorite. My grandmother Mae was notorious for her sweet tooth. I think I might have been the last person in this world to watch the show Fixer Upper with Chip and Joanna Gaines.
Steps to make Pie lemon:
- CRUST: Preheat the oven to 350 degrees F.
- Place the flour, sugar, and salt in a large bowl and stir to combine. Add the cold vegan butter and work it through with clean fingers until the dough resembles bread crumbs, Add the water, 1 Tbsp. at a time, kneading after each addition, until the mixture forms into a ball.
- Lightly dust a cutting board with flour. Place your ball of dough on top and press it into a flat, round disk. Cover with an inverted bowl and place it in the fridge for 10 minutes.
- Remove the dough from the fridge, place it on a well-floured surface, and roll it out so that it's about 12 inches in diameter.
- Carefully transfer it to a 9-9.5" glass pie dish and press it up the sides. Remove or fold down any overhang. Prick holes in the bottom with a fork. Place it in the freezer for 5 minutes, then bake it for 30 minutes. Remove it from the oven and let it cool completely on a cooling rack. I let mine cool overnight, uncovered, at room temperature.
- FILLING: Place all of the ingredients into a blender and puree until totally smooth. Transfer to a saucepan, place over medium-high heat, and whisk continuously until the mixture has thickened, about 5 minutes. It goes from not-thick to THICK really fast, so keep whisking until the mixture is noticeably thicker. Once thick, pour the filling into the cooled pie crust and let set, at least 15 minutes.
- MERINGUE TOPPING: Pour the aquafaba into the very clean bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar and vanilla and beat on medium-high speed until the mixture holds soft peaks, 5-10 minutes.
- With the motor still running, add the sugar, a little at a time, and beat until the mixture holds stiff peaks. It will take another 10-20 minutes of beating. If you think you have stiff enough peaks but you aren't sure, hold the bowl upside down; if the meringue stays put, it's ready.
- ASSEMBLE: Spoon the meringue on top of the pie, making sure that it touches all of the sides. Make little peaks as you go. Bake for 5 minutes (this will just set the top), then carefully brûlée it with a kitchen torch if you have one. You can also increase your oven temperature to 400 degrees F and place your pie under a broiler for the final minute of cooking.
- Allow it to fully cool on a cooling rack (I placed mine in the fridge because I'm impatient), and serve! Best eaten the day it's made. The bottom gets a bit watery if you keep it overnight.
- NOTES - - *My lemons were tiny and I LOVE lemon zest, so I zested two! - **Stick a can of full-fat coconut milk in the fridge overnight. It'll separate into solids (coconut cream) and liquids (coconut water). You just need the coconut cream for this recipe. - ***I wanted my pie a bit yellower, so I added just a pinch more turmeric. The color deepens after you cook the filling. - ****1 standard 15-oz. can should give you enough aquafaba for this recipe, but you can buy two cans just to be safe.
If you haven't seen the show, run and watch it now and you'll immediately. Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the perfect mid-winter baking project. There are two essential components to any lemon meringue pie. While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan.
So that is going to wrap this up for this exceptional food pie lemon recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
