Egg Free Lemon Meringue Pie! A delicious, allergy friendly dessert. 🍋🥧👩🏻🍳
•1/2 C butter, chilled & diced (can use vegan butter also)
•4 TBSP cold water
•1 1/4 C All Purpose Flour
•Pinch of salt
•1 TBSP Ginger (optional)
Combine all ingredients and blend in mixer or mix by hand. Wrap in plastic wrap or foil and chill in refrigerator for 30 min. Roll flat and place in pie pan, crimping the edges. Add pie weights or a foil wrapped pie pan on top and bake at 400 degrees for 15-20 minutes until golden brown.
•1 C Cane Sugar
•1/3 C cornstarch
• 1 C coconut milk
•3/4 C lemon juice
• Pinch of Yellow food coloring (optional)
In saucepan, add sugar and cornstarch and mix to ensure no lumps. Add lemon juice and coconut milk and whisk. Add food coloring if desired. Cook until bubbling, about 5 minutes or so, and add to baked pie crust. Place in refrigerator to chill until set.
•1/2 C aquafaba (water from garbanzo bean can)
•1/2 tsp cream of tartar (optional)
•1 C powdered sugar of choice
Add aquafaba, cream of tartar and powdered sugar to mixing bowl. Mix at highest setting until stiff, glossy peaks form. Smooth on top of chilled, set pie. Use your wrist to make twisted peaks. Use kitchen blow torch or place in oven with broiler on high for 1-2 minutes to brown the top. Be careful not to burn!
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