Easy Lemon Pie, Vegan & Gluten free
Is from quite some time that wanted to make a lemon pie. However all the recipes I could find had tofu or vegan shortening. Also for once I wanted a quick and easy gluten free crust.
And instead I was after something rather quick and the easy. Especially without soya or margarine that I really don’t appreciate in vegan deserts.
So, as last week I found a heavenly selection of Italian lemons, I decided to I had to make the most of this happy find and finally try out a lemon pie recipe that worked for me. I came home with some Meyer, Bergamots and lovely thick skin lemons from Sicily. The mix of their juices made quite a lovely cake with a sharp mediterranean tanginess.
I made a richer lemon curd and used agar flakes to thicken it (agar is an vegan gelatine from seaweeds and is easy to use). And decided to use gluten free oat cakes for the crust, to make it brain free but also to have the savory roundness of the oat to contrast the sharply tangy filling of the lemon curd.
Then for extra sweet contrast I topped the cake with some vagn meringue kisses. My tested recipe for vegan meringue is here
2 packs of crashed gluten free Oat Cakes (8-10 circa)
3 Tbsp coconut oil
2-4 Tbsp maple or rice syrup (or 4-6 medjool dates)
1 Tbsp raw sugar
2-3 tbsp plant milk
1/4 tsp salt
1/4 tsp almond essence (optional)
Juice and zest of 2 lemons
2 Tbsp gluten free cornflour or arrowroot
2 Tbsp coconut oil
2 Tbsp agar agar flakes.
1 cup of nut milk
1/2 cup of sugar (or more if you like it very sweet)
one large pinch or two of turmeric, enough to give the yellow colour
pinch of salt
Line a 20 cm pie dish with baking paper. Preheat the oven at 180°.
Crush the bisquits and add to a food processor with all other ingredents.
Pulse until the mixture is well combined and starts be sticky. Test if it’s moist enough to be pressed in a crust. If it’s not, add one or two extra spoons of milk to better moist the mixture.
You can decide to have a rough crust or a more fine crust pulsing the ingredients until they create a smooth dough. Personally I prefer the pastry to be quite fine to go with the smooth softness of this filling.
Press the crust into the tin. Roughly 4 mm thick, press well the edges so that they hold.
Bake on a low rack at 180°C for 20 minutes or until golden.
to make the filling:
In a saucepan gently melt the oil. Little by little add the milk and the other ingredients excluding the cornstarch.
Bring to boil, reduce flame and cook for 5 minutes stirring until agar flakes dissolve. (look for translucent bits floating, if you can still see them the agar is not dissolved.)
Add the cornstarch or arrowroot. Keep stirring fast with a wisk to prevent lumps and stir until the cream thickens up. You should end up with a thick, bechamel-like sauce.
If you end up having lumps pulse the cream with a hand blender.
Pour the cream into the pie crust and refrigerate for at least 2 hours.
Decor with aquafaba meringues (recipe here).