Vegan Lemon Meringue Pie

1840
Vegan Lemon Meringue Pie

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  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • Filling

  • 1

    ⁄4 cup Ener-G Egg Replacer

  • 1

    cup sugar

  • 1

    ⁄4 tsp salt

  • 1

    ⁄2 cup hot water

  • 1

    ⁄3 cup Lemon Juice

  • 2

    tbsp lemon rind

  • 1

    ea Ener-G Easy Rice Flour Pie Crust (9" baked)

  • Meringue

  • 2

    tbsp Ener-G Egg Replacer

  • 4

    tbsp water

  • 1

    ⁄4 cup brown sugar

  • Rice Flour Pie Crust

  • 3

    ⁄4 cup Ener-G White Rice Flour

  • 3

    ⁄4 cup Ener-G Sweet Rice Flour

  • 1

    ⁄2 cup non-hydrogenated shortening

  • 4

    tbsp Cold Water

Directions

Rice Flour Pie Crust Combine Ener-G White Rice Flour and Ener-G Sweet Rice Flour in a large mixing bowl. Cut shortening into flour until texture becomes crumb-like. Add water and form dough into a ball with hands. Press dough into 9”pie pan. Prick bottom of crust with fork. Depending on the pie recipe, you can either pre-bake crust at 400 degrees F for 15 minutes OR pour in pie filling and bake as directed. Filling: In double boiler combine Ener-G Egg Replacer with sugar and salt. Stir with rubber spatula until thoroughly blended. Add water, lemon juice and lemon rind. Continue stirring until smooth and thick. Remove from heat. Stir for 5 minutes to cool. Pour into pie shell. Let cool thoroughly. Refrigerate at least 2 hours before serving. Meringue: Beat 2 tablespoons Ener-G Egg Replacer and 4 tablespoons of water until stiff. Beat in sugar. Pile on top of pie. Sprinkle with extra sugar and brown in oven.


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