Mar. 14th, 2015

badgerbag: (Default)
lots of people came over! i experimented with vegan pie. danny hid in the bedroom to sleep and not germ everyone up emerging only for pie. he is very sick with a cough and a 101 fever. He is a good sleeper. "trombone? what trombone?

lovely to see everyone. adina, jamey, heidi, frances, seth. zach couldn't make it. jamey brought 3 kids. claire came over and so did milo's friend thomas. milo and ada cleaned up and helpd make pie and arrange a space for hospitality.

I love my friends!

here is my recipe for vegan lemon meringue pie.

vegan Lemon Meringue Pie

This is a complicated recipe with multiple stages and you will get several bowls and pans dirty. It tasted like regular lemon meringue pie but was a little bit pudding-y because we didn't wait to chill it. It did not taste like coconut.

I combined several different recipes for this and added some things to taste (it was not sweet enough and the meringue was bland, I htink taste it and add more vanilla/lemon as you like. Bitters or grand marnier or some other liqueur might make the meringue more interesting. I would also try a flaxseed meringue which it looks like you can definitely brown on top. It might also work to sprinkle a little brown sugar across the top, then brown the top with a little dessert blowtorch.

1) Make a vegan pie crust. (Crisco is vegan) Bake the crust 15 min. and let it cool.

2) Make the filling and let it cool.

3) Make the meringue.

== Filling ==
3/4 c. lemon juice - About 12 lemons (maybe more)
1 1/4 c. sugar
1/2 c. corn starch
1/4 t. agar powder
1/4 t. salt
1 1/4 c. coconut milk (full fat)
1 c water
1 1/2 t. fine-grated lemon zest

Put all of this in a sauce pan. Heat it up on low while stirring intermittently. Then bring it to a full boil so that it foams up, while whisking it to keep it from getting lumpy or overflowing the pan. Boil and whisk it for about 4 minutes. Take off heat and let it cool. It should cool off for a couple of hours.

== Meringue topping ==

Make this in 2 stages.

=== Set the agar ===

1 1/3 t. agar powder
1/4 c. cold water

Mix the water and agar in a small saucepan. Stir it constantly over medium heat until it simmers. whisk vigorously as it simmers for 1 minute. Let it cool off. It will turn clear and set to a jelly.

=== Whip the meringue ===

1/2 c. powdered egg replacer
3/4 c. cold water
2/3 c. confectioners' sugar
1 T brown sugar maybe a bit more
1 T vanilla extract
1/2 t lemon juice

In a big deep bowl (metal or glass) beat the egg replacer and water till it is very fluffy. Then beat in the sugar, vanilla, and lemon. I beat this with an electric mixer on high for over 5 minutes. it never got as stiff as egg whites, but it mounded up and kept its shape pretty well.

Then, beat in the cool, jellied agar mixture. This will take a while. You want to completely break up the agar so the meringue is stiff and smooth with no lumps. You can get it to be firmer if you chill it, then beat it again.

== Construct the pie ==

Pour and spread the meringue over the pie. Make peaks on the top with a fork or a spoon. You can just eat it right away as we did but I think chilling the pie for at least an hour would give it more structural integrity.

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