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Before you jump to Pie lemon recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. This is actually very good advice. Once in a while, though, you definitely do not want to make a whole meal for your family or even just for yourself. Once in a while you just want to visit the drive through when you are on your way home and finish the day. There isn’t any reason that you shouldn’t be authorized to do this and not be suffering from guilt about slipping on your diet. This is because a lot of the famous fast food restaurants around are trying to “healthy up” their selections. Here is how one can find healthy food choices at the drive through.
Select a drive through for a restaurant that’s known for catering to people with better palates. For instance, Arby’s won’t provide hamburgers. You may consume roast beef sandwiches, wraps and salads as an alternative. Wendy’s, although no stranger to the hamburger, also includes a lot of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not many fast food locations are as unhealthy as McDonalds with its deep fried every little thing.
Common logic tells us that one positive way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through now and then. Sometimes the thing you need is to let another person produce your dinner. If you decide on healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to pie lemon recipe. You can have pie lemon using 20 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Pie lemon:
- Prepare crust:
- You need 2 cups all-purpose flour, plus more for dusting
- Provide 2 Tbsp. sugar
- You need 1/8 tsp. salt
- Prepare 1/2 cup very cold vegan butter
- Get 1/2 cup ice-cold water
- Prepare filling:
- Take 1/2 cup sugar
- Prepare zest of 1 lemon*
- Provide 2/3 cup fresh lemon juice
- You need 1/3 cup coconut cream**
- Use 1 Tbsp. agar-agar powder
- Use 1 (14 oz.) packet silken tofu
- Get 2 Tbsp. arrowroot flour
- Get 1/2 tsp.+ ground turmeric***
- Prepare meringue topping:
- Provide 3/4 cup aquafaba (chickpea canning liquid)****
- Prepare 1/2 tsp. cream of tartar
- Use 1/2 tsp. vanilla extract
- Get 1 cup sugar
Instructions to make Pie lemon:
- CRUST: Preheat the oven to 350 degrees F.
- Place the flour, sugar, and salt in a large bowl and stir to combine. Add the cold vegan butter and work it through with clean fingers until the dough resembles bread crumbs, Add the water, 1 Tbsp. at a time, kneading after each addition, until the mixture forms into a ball.
- Lightly dust a cutting board with flour. Place your ball of dough on top and press it into a flat, round disk. Cover with an inverted bowl and place it in the fridge for 10 minutes.
- Remove the dough from the fridge, place it on a well-floured surface, and roll it out so that it's about 12 inches in diameter.
- Carefully transfer it to a 9-9.5" glass pie dish and press it up the sides. Remove or fold down any overhang. Prick holes in the bottom with a fork. Place it in the freezer for 5 minutes, then bake it for 30 minutes. Remove it from the oven and let it cool completely on a cooling rack. I let mine cool overnight, uncovered, at room temperature.
- FILLING: Place all of the ingredients into a blender and puree until totally smooth. Transfer to a saucepan, place over medium-high heat, and whisk continuously until the mixture has thickened, about 5 minutes. It goes from not-thick to THICK really fast, so keep whisking until the mixture is noticeably thicker. Once thick, pour the filling into the cooled pie crust and let set, at least 15 minutes.
- MERINGUE TOPPING: Pour the aquafaba into the very clean bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar and vanilla and beat on medium-high speed until the mixture holds soft peaks, 5-10 minutes.
- With the motor still running, add the sugar, a little at a time, and beat until the mixture holds stiff peaks. It will take another 10-20 minutes of beating. If you think you have stiff enough peaks but you aren't sure, hold the bowl upside down; if the meringue stays put, it's ready.
- ASSEMBLE: Spoon the meringue on top of the pie, making sure that it touches all of the sides. Make little peaks as you go. Bake for 5 minutes (this will just set the top), then carefully brûlée it with a kitchen torch if you have one. You can also increase your oven temperature to 400 degrees F and place your pie under a broiler for the final minute of cooking.
- Allow it to fully cool on a cooling rack (I placed mine in the fridge because I'm impatient), and serve! Best eaten the day it's made. The bottom gets a bit watery if you keep it overnight.
- NOTES - - *My lemons were tiny and I LOVE lemon zest, so I zested two! - **Stick a can of full-fat coconut milk in the fridge overnight. It'll separate into solids (coconut cream) and liquids (coconut water). You just need the coconut cream for this recipe. - ***I wanted my pie a bit yellower, so I added just a pinch more turmeric. The color deepens after you cook the filling. - ****1 standard 15-oz. can should give you enough aquafaba for this recipe, but you can buy two cans just to be safe.
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