Lemon Meringue Pie

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Lemon Meringue Pie

Source: The Benton Sisters' Cookbook Volume 1

 

*I call this " My Friend's Can't Believe It's Vegan " pie! Tried and true at

our house. . .delicious! LaDonna

 

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 (or alternative)

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!

 

***I used 3 tablespoons of Emes gel. . .and recommend that you only

use two and not making it a day ahead. Three tablespoons was very

stiff. Also, I think I'd just whip it the first time. . .it seemed

to be at its best and when I beat it again after the 10 minutes it

turned out a bit like overwhipped cream. Experiment. . .this is an

awesome recipe. Delightful flavor and liked by all.

 

http://www.Christian-Vegan-Cooking

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http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes