Vegan Lemon Meringue Pie Recipes

Steps:

• lemon filling:.
• Place water, tofu, sugar, cornstarch, oil and salt in a blender.
• Process until smooth.
• Pour into a 2 qt sauce pan over medium heat.
• Bring to a boil, stirring constantly with a wire whisk.
• After the mixture thickens reduce heat to low and continue cooking and stirring for 1 minute longer.
• Remove from heat and stir in lemon juice and zest.
• Pour hot filling into pie crust.
• Cover the top of the pie with waxed paper to prevent a skin from forming.
• Chill the pie for 8 hours or overnight.
• Just before serving, remove the waxed paper.
• Spread the top with tofu whipped topping.
• You can substitute lime for lemon.
• tofu whipped topping:.
• Place all of the ingredients in the blender and process for several minutes until completely smooth.

Steps:

• Line the base and sides of a deep 20cm springform cake tin with baking parchment. Put the biscuits, butter and coconut oil in a food processor and blitz until the mix resembles fine breadcrumbs. Tip into the tin and press into the base and up the sides. Chill for 1 hrs.
• To make the filling, heat the lemon zest and juice, 100ml water and the sugar in a pan set over a low heat, stirring until the sugar dissolves. Stir in the turmeric and a pinch of salt. When the sugar has dissolved, remove the pan from the heat and spoon a little of the mix into a small bowl. Combine with the cornflour to make a paste, then tip into the pan, whisking continuously. Return the pan to the heat and bring to the boil, whisking. Cook for 1 min until thick and glossy.
• Remove the pan from the heat and whisk in the cream and butter. Pour the mixture over the base, and return to the fridge. Chill until set, at least 1 hour.
• Heat the oven to 140C/120C fan/ gas 1. Put all the ingredients for the meringue in a large, clean bowl. Beat with an electric whisk for 10-12 mins, or until glossy (it will be quite stretchy). It will take longer to whip than egg whites, so don't be put off if it's still liquid after 5 mins.
• Pipe or spoon the meringue onto the tart. Bake on the middle shelf of the oven for 1 hr 40-50 mins. Leave to cool in the oven once switched off and slowly bring to room temperature.