Lemon Meringue Pie

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Lemon Meringue Pie

Source: The Benton Sisters' Cookbook Volume 1

Previously posted to: Christian-Vegan-Cooking

 

This is delicious! I served this for Thanksgiving dinner. . .no one would believe it was vegan. I haven't figured out a gluten-free crust yet (still in development), so use one you've found. . .or make as a pudding with a meringue topping.

 

2 1/4 cups water

1/3 cup frozen pineapple juice concentrate

1/8 cup frozen orange juice concentrate

5 Tbsp. lemon juice

1/3 cup honey

1/3 cup plus 2 Tbsp. cornstarch

1 1/2 Tbsp. fructose powder

 

Measure all ingredients into blender and whiz. Heat, stirring to avoid burning. (This can also be done in the microwave.) Cover and let cool a bit before pouring into 8 inch prebaked pie crust.

 

Meringue

 

2 Tbsp. lemon juice

1 cup water

6 Tbsp. fructose powder

2 - 3 Tbsp. Emes Kosher-Jel

1 tsp. lemon extract

 

Dissolve Kosher-jel and fructose in 1 cup of boiling water. Add other ingredients and pour into a dish to cool in refrigerator for a few minutes. When mixture is the consistency of pudding, whip it for 5 minutes on high speed. Let set for about 10 minutes to harden some more, then whip again for 5 minutes on high. This time it will be fluffy and will peak nicely. Note: use 2 tablespoons Emes if making a day ahead, use 3 tablespoons if you are in a hurry and will eat immediately. And don't give up!