Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pie lemon. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This is a baked lemon pie made light and airy with lots of fluffy egg whites folded into the lemony and buttery milk batter. The pie is baked for an hour until the filling is set and the top is golden. Serve with a home made blueberry syrup.
Pie lemon is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Pie lemon is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have pie lemon using 20 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Pie lemon:
- Make ready crust:
- Make ready 2 cups all-purpose flour, plus more for dusting
- Get 2 Tbsp. sugar
- Prepare 1/8 tsp. salt
- Make ready 1/2 cup very cold vegan butter
- Prepare 1/2 cup ice-cold water
- Take filling:
- Take 1/2 cup sugar
- Take zest of 1 lemon*
- Prepare 2/3 cup fresh lemon juice
- Prepare 1/3 cup coconut cream**
- Make ready 1 Tbsp. agar-agar powder
- Get 1 (14 oz.) packet silken tofu
- Get 2 Tbsp. arrowroot flour
- Prepare 1/2 tsp.+ ground turmeric***
- Make ready meringue topping:
- Take 3/4 cup aquafaba (chickpea canning liquid)****
- Make ready 1/2 tsp. cream of tartar
- Take 1/2 tsp. vanilla extract
- Get 1 cup sugar
Others have made these, but in my opinion this one is the best recipe ever. Have tried other recipes, always come back to this. This lemon pie is similar to a classic key lime pie, but it's made with fresh lemon juice instead. In fact, I think this version is even a little better than key lime pie.
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.
And since this pie needs to be refrigerated for several hours, it's a perfect dessert that you can make ahead of time! In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy. This is a quick and easy recipe. That makes it even more yummy! Garnish with twisted lemon slices dipped in granulated sugar.
So that’s going to wrap it up with this exceptional food pie lemon recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
