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Lemon Meringue Pie (Dairy-Free & Gluten-Free)
Total Time: 5 hours, 10 minutes
Serves: 16
Ingredients:
Crust
- 1-1/3 cup King Arthur All-Purpose Gluten Free Flour
- 1/4 tsp. Redmond Real Salt Ancient Sea Salt
- 1/2 cup coconut sugar
- 1/4 cup maple sugar
- 1/2 cup vegan butter
- 1 egg yolk
- 1/2 tsp. vanilla extract
- 2 tsp. ice water
Filling
- 2 cup cashews
- 2 tsp. vanilla extract
- Dash salt
- 1/2 cup Nutiva Refined Organic Coconut Oil
- 1/2 cup maple syrup
- 2/3 cup plus 2 Tbsp. lemon juice
- 1 organic egg
Meringue
- 5 large organic egg whites
- 1/2 tsp. cream of tartar
- 1/2 cup organic sugar
Instructions:
-
In medium bowl, cover cashews with water; let soak 4 hours.
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Preheat oven to 375 degrees F. Grease pie pan.
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In food processor, make crust by mixing together flour, salt and sugars. Mix in butter until well combined. Mix in egg yolk, vanilla and water to form dough. Press into prepared pie pan, taking time to smooth out dough.
-
In blender, combine all filling ingredients; blend until smooth. Pour into crust.
-
Using mixer on medium speed, beat together egg whites and cream of tartar 1 minute. Increase speed to high; continue beating until soft peaks form, about 4 minutes. Mix in organic sugar; continue beating until glossy stiff peaks form, about 2 minutes.
-
Spread meringue over filling. Form decorative peaks.
-
Bake 25 to 30 minutes, until meringue is slightly browned on top. Let cool before eating. Leave at room temperature a few hours before placing in fridge.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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