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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Vegan lemon pie recipe
ruth1040
1 post
Oct 07, 2005
4:15 PM
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I am looking for a good lemon pie recipe. I have tried several lemon pie recipes, but there must be something better.
Last Edited ruth1040 on 7-Oct-2005 4:15 PM
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Bryanna
Owner/Moderator
1206 posts
Oct 07, 2005
4:41 PM
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BRYANNA’S VEGAN LEMON PIES, WITH AND WITHOUT “MERINGUE”
The first recipe is a very simple tofu-lemon pie that is creamy and pale yellow, rather than the clear bright yellow of the usual lemon meringue pie, but it’s delicious, nutritious and VERY easy. You can use the vegan “meringue” topping that I mention in the next paragraph with this, serve it plain or use a vegan “whipped crème” topping (see the newsletter for Almond whipped Topping).
The second recipe is a vegan version of the more traditional American lemon meringue pie. With it is a vegan “meringue” topping, which is made with EnerG egg replacer and agar. It cannot be baked, so it won’t be quite the same as an egg meringue.
You can decorate the top of either pie with grated lemon zest, toasted coconut, or graham cracker crumbs, if you wish.
BRYANNA’S EASY LEMON-TOFU PIE Makes 1/ 9” pie
One of my favorite desserts and always a crowd-pleaser.
(From my books “The Almost No-Fat Holiday Cookbook” and “Soyfoods Cooking for a Positive Menopause”.)
1/ 9" crumb or pastry crust, your favorite recipe, prebaked for 5 minutes
FILLING:
1 lb. extra-firm SILKEN tofu (1 and 1/3 12.3 oz. boxes) OR medium-firm tofu
3/4 c. light unbleached or white beet sugar
1/2 c. lemon juice (preferably fresh)
2 T. cornstarch
grated zest of 1 large lemon OR 2 tsp. lemon extract
Preheat the oven to 350 degrees F.
Blend the Filling ingredients together in the blender or food processor until VERY smooth. Pour this into the crust and bake for 35 minutes. Cool the pie on a rack, then refrigerate. Serve plain, with vegan “whipped crème” (see recipe), or use the “meringue” topping in the next pie recipe.
If you wish to have a “meringue” topping,
make it according to the recipe below and pile the mixture around the edge of the pie, leaving the edge of the crust and the center showing. Make little peaks in the "meringue" with the back of a spoon. Refrigerate until ready to serve.
BRYANNA’S LOW-FAT CRUMB CRUST:
(Note. You can also make this with vegan vanilla wafer crumbs, or even fine, dry breadcrumbs!)
1 c. low-fat dairy-free graham cracker crumbs
4 T. light corn syrup or brown rice syrup or fruit concentrate syrup
(or, you can use 1/2 syrup and half melted Earth Balance)
Preheat the oven to 350 degrees F.
Mix the graham cracker crumbs with the corn syrup and press onto the bottom and sides of a lightly-oiled 8" pie pan. Bake the crust until golden brown— about 15 minutes.
BRYANNA’S VEGAN LEMON MERINGUE PIE Makes 1/ 9” pie
Make your favorite 9” pastry crust. Preheat oven to 425 degrees F.
To pre-bake or bake "blind" an unfilled crust,
preheat the oven to 425 degrees F. Roll out the dough to fit a 9" or 10" tart or pie pan. (If using a pie pan, just bring the pastry up to the inside top of the pan and flute it, to make a shallow shell-- not over the edge, like an American pie.) Trim the top edge neatly. Prick the bottom and sides with a fork. Place a square of foil over the dough and weight down with a layer of dried beans. Bake 6 minutes. Remove beans and foil and bake 8 minutes more. Cool the pastry on a rack.
MICROWAVE OPTION: Use glass or ceramic pan, prick pastry all over, and microwave on HI 6-7 minutes, or until pastry is opaque and bottom is dry (will not brown). This was tested in a 900 watt oven. A more powerful oven may cook faster, a less powerful oven may require a little more time, so adjust accordingly. NOTE: DON'T use this option with a sweet crust, which burns easily.
FILLING:
Whisk in a medium saucepan with a heavy bottom:
1 c. light unbleached or white beet sugar
2/3 c. soymilk (or other nondairy milk))
7 T. orange juice (for color)
6 T. cornstarch
1/4 tsp. salt
Stir over high heat until it thickens and boils. Let boil 1 minute. Whisk in:
1/2 c. lemon juice (fresh, if possible--2 large lemons, probably)
2 tsp. lemon extract (or 2 T. grated lemon zest, yellow part only)
1 to 4 T. Earth Balance (vegan “buttery spread”), depending on how rich you want it
Cool this for 5 minutes. Pour it into cooled pie shell, smooth down and cover with waxed paper, parchment, oiled brown paper, or plastic wrap cut to fit just the filling. Chill.
BRYANNA’S VEGAN “MERINGUE” TOPPING:
1 and 1/3 tsp. agar powder (or 2 T. + 2 tsp. agar flakes) mixed with 1/4 c. cold water
3/4 c. cold water
1/2 c. EnerG egg replacer powder (only this one will whip up sufficiently)
1/2 c. light unbleached or white beet sugar
4 tsp. vanilla
1/2 tsp. lemon extract
Mix the agar and water in a small saucepan and let sit for about 5 minutes. Stir over medium heat until it simmers, then allow to simmer 1 minute.
In a deep medium bowl, beat the egg replacer and 3/4 c. water in a small, deep bowl, with electric mixer on HI. Use a small or large stand mixer, a handheld elcectric mixer or egg beater, or a beater attachment (whire whip type) for a food processor or immersion blender, You have to beat it for for 12 minutes (yes, 12!!), or until thick, white, and forms peaks. Beat in the sugar, vanilla and lemon extract, then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerate. It will firm up. Beat it again briefly, then pile the mixture around the edge of the cooled pie (remove any paper or plastic covering ), leaving the edge of the crust and the center showing. Make little “peaks” in the "meringue" with the back of a spoon. Refrigerate until ready to serve.(This will keep only a day.)
BRYANNA’S LOW-FAT OIL PASTRY Makes one 9" crust
Although this crust does contain fat, it has about half that of ordinary pastry, and it uses oil rather than hard fat. Divided into 8 servings, each piece with either a bottom OR a top crust (not both) and a fat-free filling will contain 5 g of fat.
The pastry flour and soured soymilk make a tender crust that no one will guess is low-fat!
1/2 c. unbleached white flour
1/2 c. MINUS 1 T. wholewheat pastry flour
3 T. oil
3 T. soymilk with 1/2 tsp. lemon juice added
3/8 tsp. salt
3/8 tsp. baking powder
3/8 tsp. sugar
Mix the flours in a medium bowl with the salt, baking powder and sugar. Whisk together the soured soymilk and oil in a cup until well blended. Pour this into the flour mixture and mix gently with a fork until it holds together in a ball. (If it's too dry, sprinkle with a TINY bit of water.) If you have time, place the dough in a plastic bag and refrigerate it for an hour before rolling out. Roll out and bake as you would an ordinary crust.
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
448 posts
Oct 08, 2005
8:05 AM
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Mmmmm...these pies are yummy!
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