Toni Lee (humbletulip) wrote in vegancooking,
Toni Lee
humbletulip
vegancooking

Lemon Meringue Pie

Hey there my boyfriend loves lemon meringue pie.Has anyone made it? I did find this recipe. Do you think it will be good?

INGREDIENTS

* Flaky Pie Crust
o 1 1/2 cups whole wheat pastry flour
o 1/4 teaspoon salt
o 1/4 cup corn oil or canola oil
o 3 to 6 tablespoons cold, low-fat, soy milk or water, more or less as needed
* Lemon Filling
o 2 cups water
o 1 cup light unbleached cane sugar
o 3/4 cup lite silken tofu (firm), crumbled
o 6 tablespoons cornstarch
o 1 tablespoon canola oil
o 1/4 teaspoon salt
o 1/2 cup fresh lemon juice
o 2 teaspoons finely grated lemon zest (optional)
* Tofu Whipped Topping
o 3/4 cup lite silken tofu (firm), crumbled
o 2 tablespoons pure maple syrup
o 2 teaspoons hazelnut oil, walnut oil or canola oil
o 1 teaspoon vanilla extract
o Pinch of ground nutmeg


METHOD
Flaky Pie Crust
Preparing flaky, whole grain pastry is not particularly difficult - the secret is in the technique. Work quickly, and handle the dough as little as possible to guarantee the flakiest results.

Have ready one 23 centimeter / 9 inch pie plate. Place the flour and salt in a large mixing bowl, and stir them together.

Cut in the oil with a pastry blender or fork until the mixture resembles coarse crumbs.

Sprinkle the milk or water over the flour mixture, tossing gently with a fork to lightly moisten the dry ingredients (too much liquid will make the dough sticky; not enough liquid will make it dry). The flour should be evenly moistened, not damp or soggy. With your hands, quickly form the dough into a ball, handling it as little as possible.

Place the dough between 2 sheets of waxed paper, and roll it out into a circle about 2.5 centimeter / 1 inch larger than your pie plate. Remove the top sheet of waxed paper. Carefully flip the crust over, and lay it in the pie plate with the dough against the plate. Working very carefully and gently, remove the second sheet of waxed paper. Ease the crust into the pie plate without stretching or tearing it. Trim the edges or turn them under to within 0.75 centimeter / 1/4 inch of the rim and flute them.

Thoroughly prick the sides and bottom of the crust with the tines of a fork to keep air bubbles from forming under the surface.

For pies that will be filled, then baked :
To prebake the crust, place it in a preheated 205C/400F oven for about 12-15 minutes, or until it turns a deep golden brown. Remove the crust from the oven, and allow it to cool before filling it.

For pies that will filled and chilled, or baked very briefly :
To fully bake the crust, place it in a preheated 205C/400F oven for about 20 minutes or until it turns a rich brown color and is crisp. Remove the crust from the oven, and allow it to cool before filling it.

Lemon Filling
After fully baking the pie crust, transfer it to a cooling rack, and allow it to cool for 10 minutes.

Place the water, sugar, tofu, cornstarch, oil, and salt in a blender, and process until very smooth. Pour this mixture into a 2 L saucepan. Place the saucepan over medium-high heat, and bring the mixture to a boil, stirring constantly with a wire whisk. After the mixture thickens, reduce the heat to low, and continue to cook, stirring constantly with the wire whisk, for 1 minute longer. Remove the saucepan from the heat, and beat in the lemon juice and zest, if using. Pour this hot filling into the cooled pie crust.

Cover the top of the pie with a sheet of waxed paper, pressing it against the filling very gently to prevent a "skin" from forming. The edges of the waxed paper will fan out. Chill the pie in the refrigerator for 8 hours or overnight.

Just before serving, carefully remove the waxed paper. Spread the top of the chilled pie evenly with the tofu whipped topping. Alternatively, spoon a dollop of the topping on each slice as it is served.

Tofu Whipped Topping
Place all the ingredients in a blender or food processor fitted with a metal blade, and process until the mixture is completely smooth and very creamy. The secret to the ultra-creamy consistency of this topping is processing it for several minutes. This is necessary to pulverize the tofu thoroughly and eliminate any graininess. After the long processing time, the texture will be miraculously transformed. You may find that a food processor is easier to use if the mixture is too thick to process effectively in your blender.

Store the topping in a covered container in the refrigerator until you are ready to use it.
Tags: desserts-pie-key lime/lemon meringue
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