Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, pie lemon. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pie lemon is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Pie lemon is something that I’ve loved my entire life. They’re fine and they look fantastic.
Find recipes for lemon meringue pie, no bake lemon pie, lemon cream pie, lemon chiffon pie and much, much more. Homemade lemon meringue pie features a delicious homemade pie crust, tart and smooth lemon filling, and fluffy toasted meringue topping. Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping.
To get started with this recipe, we must prepare a few ingredients. You can have pie lemon using 20 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Pie lemon:
- Take crust:
- Prepare 2 cups all-purpose flour, plus more for dusting
- Take 2 Tbsp. sugar
- Make ready 1/8 tsp. salt
- Get 1/2 cup very cold vegan butter
- Make ready 1/2 cup ice-cold water
- Take filling:
- Take 1/2 cup sugar
- Make ready zest of 1 lemon*
- Prepare 2/3 cup fresh lemon juice
- Take 1/3 cup coconut cream**
- Make ready 1 Tbsp. agar-agar powder
- Get 1 (14 oz.) packet silken tofu
- Get 2 Tbsp. arrowroot flour
- Get 1/2 tsp.+ ground turmeric***
- Get meringue topping:
- Take 3/4 cup aquafaba (chickpea canning liquid)****
- Prepare 1/2 tsp. cream of tartar
- Make ready 1/2 tsp. vanilla extract
- Make ready 1 cup sugar
Incredibly easy to make and the flavor is amazing! This easy Lemon Pie features a homemade graham cracker crust, a creamy lemon filling, and The perfect dessert for lemon lovers! Have you ever tried a lemon pie? Just keep in mind that meringue gets quite sticky in the.
Instructions 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.
This Lemon Mascarpone Cream Pie is light with a lovely lemon flavor and some creamy mascarpone cheese! Apple Pie Banana Pie Berry Pie Blueberry Pie Coconut Pie Cream Pie Lemon Pie Peach Pie Pecan Pie Pie Crusts Pumpkin Pie Strawberry Pie Sweet Potato Pie. Learn how to make fresh lemon meringue pie with this classic recipe and step-by-step tutorial. Lemon meringue pies have always been one my favorite pies. This lovely single serving lemon meringue pie recipe is my latest lemon creation and I think you'll absolutely love it.
So that is going to wrap it up for this exceptional food pie lemon recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
