|I promise I'll use my SLR next time...|
So, this weekend my mum had some dinner guests over. She cooked up a ridiculous amount of delicious food for them, and I made this dessert. The recipes I used were originally for lemon slices, but I decided to make them into a pie, just because.
Vegan Lemon Pie
Makes one 9" pie, serves 6-8
For the base (adapted from Eat, Live, Run)
1 1/2 cups plain flour
150g non-dairy butter (I used Nuttelex)
1/2 cup sugar
1/2 tsp salt
For the filling (adapted from No Meat Athlete)
1 1/3 cups water
2tsp agar powder
1 1/4 cups sugar
2/3 cup lemon juice
3tbsp Orgran No Egg (or egg replacer of choice-- arrowroot flour/flax etc.)
1 1/2 tbsp grated lemon zest
1/4 cup light coconut milk
To serve (optional)
Candied orange peel (recipe here)
Preheat oven to 200˚C.
Sift flour into bowl, add sugar and salt. Slowly work the butter into the dry ingredients with your fingertips, until it forms a nice crumby mixture.
Press into a greased tray and poke some holes in the base with a fork. Bake for 15-20 minutes until golden. Or, you could be an idiot like me and burn it!
Now for the filling.
Heat the water and agar in a saucepan until all the agar is dissolved. Then add the sugar and turmeric and boil until they've completely dissolved.
Now, at this point I added the No Egg to the lemon juice, which proceeded to fizz up and create a horrible bubbly mixture. I think dissolving the No Egg in water then adding it in would work better. So in saying that...
Lower the heat and add the No Egg mixture, lemon juice, zest and coconut milk. Whisk constantly until the mixture thickens. Be sure to not have the heat on too high (it shouldn't be boiling). Pour the mixture into the pie crust and let it cool to room temperature before popping it in the fridge to set (minimum 3 hours-- I left it overnight).
To serve, dust with icing sugar and coconut and top with candied orange peel.
Then Instagram it.