Lemon Lime Vanilla Cream Pie
A bowl of fresh lemons and limes inspired me to create this tangy pie for a lingering taste of summer.
My original idea to create a vegan meringue topping came to a temporary halt when I realized the complexities involved. My vision of a fluffy topping with stiff peaks turned out like vanilla cream, which when put under the broiler browns nicely and has a lovely taste and texture.
I think I'm going to have to conduct an ongoing science experiment in my kitchen to figure it out, but I haven't given up. The vanilla cream topping is still yummy and if you don't mind the fact that it doesn't look like a traditional meringue please give it a try.
The Crust
- 1 1/2 cups organic whole wheat flour (or use a mixture of whole wheat and unbleached flour)
- 1/2 cup white granulated sugar
- 1 tsp. salt
- 1/2 cup canola oil
- 1/4 cup cold water
Stir dry ingredients together in a medium sized bowl. Drizzle the oil over the flour mixture and lightly mix with a fork. Add just enough of the water so that all of the flour is moist enough to hold together.
Press the mixture evenly into a medium sized pie dish pushing the crust up to form the sides.
Bake on the lower third of a preheated oven at 350 degrees for about twenty minutes or until the crust is firm but not too brown. Allow to cool completely before you add the filling.
The Filling
- 3/4 cup lemon juice
- 1/4 cup lime juice
- 1/2 tsp. salt
- 2 cups water
- 3/4 cups white granulated sugar
- 1/4 tsp. turmeric (optional for colouring)
- 1/4 cup cornstarch
- 1 tbsp. vegan butter
Add the lemon and lime juice to a medium sized saucepan. Mix the cornstarch and turmeric together in a small bowl. Add 1/2 cup of the water and stir until the cornstarch is dissolved. Then add the rest of the water, the cornstarch mixture, the sugar, and the salt to the pan. Bring to a boil stirring constantly until the mixture has thickened and become glossy.
Remove from the heat and stir in the tablespoon of vegan butter. Allow to cool to room temperature while you prepare the topping.
The Topping
- 1 300g package of silken or soft tofu
- 1 tbsp. vanilla
- 1/2 tsp. salt
- 1/2 cup powdered sugar
Put the tofu, vanilla, and salt in a medium sized mixing bowl. Use a hand blender to blend the ingredients. Add the powdered sugar and continue to blend for a few minutes until the topping is smooth. Spread over the top of the pie
Use a pie ring to protect the crust or cover it with tin foil. Place the pie on the top rack with the oven on broil. Watch closely while the topping browns slightly. Remove and let cool.
Chill in the fridge for at least an hour. This pie can be made up to two days before serving.
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