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 a medium bowl, cover cashews with water and soak for 4 hours.
- Preheat oven to 375°F. Grease a pie pan.
- In a food processor, mix together flour, salt, and sugars. Add vegan butter and blend until well combined. Mix in egg yolk, vanilla, and ice water to form dough. Press dough evenly into the prepared pie pan and smooth the surface.
- In a blender, combine all filling ingredients and blend until smooth. Pour filling into crust.
- Using a mixer on medium speed, beat egg whites and cream of tartar for 1 minute. Increase speed to high and beat until soft peaks form, about 4 minutes. Gradually mix in sugar and continue beating until glossy stiff peaks form, about 2 minutes.
- Spread meringue over filling, forming decorative peaks.
- Bake for 25 to 30 minutes until the meringue is lightly browned on top. Let cool before eating. Leave at room temperature for a few hours before refrigerating.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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