DAIRY, CANE SUGAR AND GLUTEN FREE LEMON MERINGUE PIE
Posted on 20/11/2011

How many would it make: 12 portion

Ingredients list:

SOY CREAM
400ml soymilk (Bonsoy preferable)
2.5 Tablespoons of raw coconut oil
2 Tablespoons of Vitarium plain flour
Fresh vanilla bean to taste

PASTRY
300g Vitarium plain flour
1 teaspoon of Xanthum gum

2 eggs
70g raw coconut oil
30g canola oil
3 tablespoon of soymilk (Bonsoy preferable)
45g Light agave syrup

blind baking rice

LEMON FILLING
1 cup of lemon juice
1 cup/300ml of soy cream
9 eggs
320g of light agave syrup

MERIGUE
400g egg whites
240g light agave syrup


Method:

PART 1: SOY CREAM

1. Put raw coconut oil and flour into a pot with a whisk mix on low heat for 30 sec.
2. Add milk while whisking. Continue to whisk on medium heat until thickened to cream consistency.
3. Put into a metal bowl that is in a ice bath and continue to whisk until cold this stops a skin forming on the cream. Set aside.

PART 2: PASTRY

1. Pre-heat oven to 180°C. Mix dry ingredients together.
2. Mix wet ingredients together.
3. Mix wet ingredients into dry.
4. Put baking paper down on a flat surface, sprinkle with some plain flour. Coat rolling pin with plain flour as well. Now roll out pastry to about .5cm thick.
5. Roll back onto rolling pin, then unroll over pie tin. Gently shape into the tin.
6. Place some baking paper over the pastry, and fill with rice. Bake for 15 mins.

PART 3: LEMON FILLING

1. Hand whisk eggs together being carful not to whisk any air into the mix.
2. Hand whisk agave syrup into the eggs.
3. Hand whisk soy cream into the mix as well. Tap bowl on bench to remove any air bubbles that have been created. Set aside until pastry is ready to fill.

PART 4: ASSEMBLY PART ONE

1. Once pastry has finished blind baking, remove the rice and baking paper.
2. Now pour in the lemon filling,
3. Turn down the oven to 150°C and place pie back in the oven for an hour. To test if cooked tap tin and if moves like jelly it’s ready, if still runny cook for 10-15mins and test again repeat until cooked.

PART 5: MERINGUE AND FINAL ASSEMBLY

1. When pie is cooked, remove and turn oven up as high as can go.
2. Simmer agave syrup until a candy thermometer says it’s at “softball” or roughly 6min, DO NOT LET IT COLOUR. While simmering agave, beat egg whites to stiff peaks.
3. Take agave straight from the heat and slowly add it to the egg whites while beating. Stop once white, thick and glossy and looks like meringue does.
4. Place on top of the pie, return to oven briefly to colour the meringue (BE CAREFUL as will happen quickly).
5. Refrigerate overnight, cut and enjoy. (NB. Will leak liquid this is normal for all lemon meringues)