Lemon Meringue Pie
Hi everyone! I know it has been a super long time since the last blog post and I'm really sorry... The end of year is a super hectic time for everyone, I included, and it has been a real struggle finding balance between work and hobbies.
Ingredients:
For the base:
- solid coconut oil
- 2 cups of flour
- cold water
For the custard:
- 1 cup of cashews
- 1/2 cup of water
- 1/4 cup of maple syrup
- 1/2 cup of coconut oil
- 2 tsp of vanilla extract/powder
- 3 lemons
- 3 eggs
- 3/4 cups of sugar
For the meringue:
- 1/2 cup of sugar
- 4 egg whites
Custard
Step 1: Soak the cashews overnight in water.
Step 2: In a blender add the drained cashews, water, maple syrup, and vanilla. Blend until you achieve a smooth, milky consistency.
Step 3: In a heatproof bowl, zest and juice the lemons.
Step 4: Put the heatproof bowl in a saucepan filled with water as you will thicken your custard using a bain marie.
Step 5: Add the eggs, cashew cream and sugar and whisk until the mix is smooth.
Step 6: The custard will take about 30-40 minutes to cook. When its ready it will be quite thick although not completely thickened as some if the thickening process takes place once the lemon curd has cooled. The curd should look like this:
Pie base
The pie base is a very tricky recipe to master, and once out of every two times, I end up failing the base. The steps to follow for this recipe are quite ambiguous and they are based on how the texture of the pie feels more than a fixed quantity of ingredients.
The way to make this is to start by putting your flour in a big bowl that you have a lot of space in. To your flour, you add the coconut oil. The coconut oil, however, has to have a specific consistency, I usually pop it in the fridge while I'm making the custard so that it can cool down and firm up. You have to add enough coconut oil, to achieve a consistency that resembles wet sand. Then, add cold water to achieve a consistency that looks like this:
Once your dough looks like this, roll it out between two sheets of baking paper and then press your pie base down in your mold.
Cook the pie for 15 min at 200°C as the pie will not be cooked afterward with the custard.
Meringue
For the meringue, just add your egg whites and sugar and beat them with a hand or electric mixer until they have peaked and you can flip over the bowl without the egg whites falling.
To finish off the pie, spread the custard and the meringue on the pie crust and bake for 5 min at 200°C so that the egg whites brown up and look prettier.
Enjoy!!
Both my parents love lemon meringue pie and when we turned gluten free a few years ago we kind of gave up on all types of dessert. Recently I've been recreating many different pie recipes and am trying to work out the best crust recipe. This pie is both beautiful and delicious! Enjoy with family and friends!
Ingredients:
For the base:
- solid coconut oil
- 2 cups of flour
- cold water
For the custard:
- 1 cup of cashews
- 1/2 cup of water
- 1/4 cup of maple syrup
- 1/2 cup of coconut oil
- 2 tsp of vanilla extract/powder
- 3 lemons
- 3 eggs
- 3/4 cups of sugar
For the meringue:
- 1/2 cup of sugar
- 4 egg whites
Custard
Step 1: Soak the cashews overnight in water.
Step 2: In a blender add the drained cashews, water, maple syrup, and vanilla. Blend until you achieve a smooth, milky consistency.
Step 3: In a heatproof bowl, zest and juice the lemons.
Step 4: Put the heatproof bowl in a saucepan filled with water as you will thicken your custard using a bain marie.
Step 5: Add the eggs, cashew cream and sugar and whisk until the mix is smooth.
Step 6: The custard will take about 30-40 minutes to cook. When its ready it will be quite thick although not completely thickened as some if the thickening process takes place once the lemon curd has cooled. The curd should look like this:
Pie base
The pie base is a very tricky recipe to master, and once out of every two times, I end up failing the base. The steps to follow for this recipe are quite ambiguous and they are based on how the texture of the pie feels more than a fixed quantity of ingredients.
The way to make this is to start by putting your flour in a big bowl that you have a lot of space in. To your flour, you add the coconut oil. The coconut oil, however, has to have a specific consistency, I usually pop it in the fridge while I'm making the custard so that it can cool down and firm up. You have to add enough coconut oil, to achieve a consistency that resembles wet sand. Then, add cold water to achieve a consistency that looks like this:
Once your dough looks like this, roll it out between two sheets of baking paper and then press your pie base down in your mold.
Cook the pie for 15 min at 200°C as the pie will not be cooked afterward with the custard.
Meringue
For the meringue, just add your egg whites and sugar and beat them with a hand or electric mixer until they have peaked and you can flip over the bowl without the egg whites falling.
To finish off the pie, spread the custard and the meringue on the pie crust and bake for 5 min at 200°C so that the egg whites brown up and look prettier.
Enjoy!!
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