Dairy, Egg, Gluten, Soy and Nut Free Lemon Meringue ‘Pie’

desserts | August 23, 2016 | By

This Dairy, Egg, Gluten, Soy and Nut Free Lemon Meringue ‘Pie’ came about because I was kind enough to be given some amazing organic goodies with fruit and vegetables from Just Organic here in Christchurch, New Zealand (don’t worry…they deliver nationwide) to review, and I was completely inspired by the intense taste of the fruit.  It sounds so corny, but I think there is just something about fruit and vegetables that have come from a place of love…they honestly do taste better!

Dairy, Egg, Gluten, Soy and Nut Free Lemon Meringue 'Pie'

This Dairy, Egg, Gluten, Soy and Nut Free Lemon Meringue ‘Pie’ has a crumb layer instead of pastry which I made from a mix of gluten free flours: I was given amaranth flour from this lovely company which I had never tried before so I was keen to give it a crack.  I mixed it with coconut flour, rice flour and cassava flour in equal ratios and I was really happy with the result.  It doesn’t taste as strong as I thought it might, and adds an almost nutty flavour to the biscuit dough.  I actually rolled the rest of the mix out into biscuits for Miss Four and she loved it.  And even, better, no allergic reactions to it!  This kid is allergic to every gluten free premix we have tried, so that’s definitely a win.

Vegan Lemon Curd
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3696 calories
545 g
0 g
170 g
27 g
30 g
1088 g
150 g
418 g
0 g
133 g
Nutrition Facts
Serving Size
1088g
Amount Per Serving
Calories 3696
Calories from Fat 1527
% Daily Value *
Total Fat 170g
262%
Saturated Fat 30g
148%
Trans Fat 0g
Polyunsaturated Fat 58g
Monounsaturated Fat 75g
Cholesterol 0mg
0%
Sodium 150mg
6%
Total Carbohydrates 545g
182%
Dietary Fiber 26g
105%
Sugars 418g
Protein 27g
Vitamin A
149%
Vitamin C
166%
Calcium
18%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lemon curd
  1. 100g chickpea brine
  2. 200g sugar
  3. 200g dairy free margarine
  4. 200g sugar
  5. 290g lemon juice
  6. zest of 3 lemons
  7. 80g gluten free cornflour
  8. 1 tin coconut cream, refrigerated overnight
Filling
  1. 1. Place the chickpea brine in the cake mixer and start whisking at full speed.
  2. 2. Place the first measure of sugar in a pot with 1/4 cup water. Bring to the boil quickly and boil for 2 minutes. Remove from the heat and cool for 2 minutes.
  3. 3. Slowly drizzle the hot syrup down the inside of the bowl whisking the brine. (It should be white and fluffy before you start doing this). Keep whisking until the mixture is cool, white and thick (this takes at least 10 minutes).
  4. 4. Place the lemon zest, juice, margarine and second measure of sugar in a pot and bring to the boil.
  5. 5. Mix the cornflour to a paste with a bit of water. Pour into the pot with the lemon mixture while whisking continuously. Leave to cool, but give it a whisk every 5 minutes or so to prevent a firm skin developing.
  6. 6. In a separate bowl, scoop off the fatty part of the coconut cream and whisk until thick like whipped cream.
  7. 7. Split the chickpea brine meringue mix in half, reserving half for the meringues.
  8. 8. Fold 1/3 of the remaining meringue mix into the lemon mixture, whisk until combined. Gently fold in the remaining meringue.
  9. 9. Fold in the whipped coconut cream then refrigerate until ready to use. It keeps for up to 5 days in the fridge 🙂
beta
calories
3696
fat
170g
protein
27g
carbs
545g
more
Fun With Allergy Kids http://allergykids.co.nz/
Biscuit Crumb Layer
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Print
2731 calories
292 g
0 g
163 g
26 g
29 g
554 g
653 g
99 g
0 g
128 g
Nutrition Facts
Serving Size
554g
Amount Per Serving
Calories 2731
Calories from Fat 1464
% Daily Value *
Total Fat 163g
250%
Saturated Fat 29g
144%
Trans Fat 0g
Polyunsaturated Fat 55g
Monounsaturated Fat 73g
Cholesterol 0mg
0%
Sodium 653mg
27%
Total Carbohydrates 292g
97%
Dietary Fiber 7g
27%
Sugars 99g
Protein 26g
Vitamin A
143%
Vitamin C
0%
Calcium
5%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g dairy free margarine
  2. 100g gluten free icing sugar
  3. 1/2 teaspoon vanilla extract
  4. 250g gluten free flour mix (I used coconut, rice, amaranth and cassava flours)
  5. 1/4 teaspoon salt
Instructions
  1. 1. Cream the margarine, sugar and vanilla together then fold in the dry ingredients.
  2. 2. Mix until just combined, then crumble onto an oven tray and bake until golden at 175 degrees Celsius.
  3. 3. Cool completely.
  4. 4. Smash into small pieces.
beta
calories
2731
fat
163g
protein
26g
carbs
292g
more
Fun With Allergy Kids http://allergykids.co.nz/
 
1. Using half the remaining meringue mixture from the lemon curd (reserve the rest for assembling), pipe meringues onto a tray lined with baking paper in any shape you wish. Bake at 125 degrees Celsius for approximately 90 minutes (they should be white and dry..if they start to colour, turn the oven off), then turn the temperature off and leave them to dry in the oven for another hour.
2. Take one tin of coconut cream which has been refrigerated at least overnight, and whip with some icing sugar and vanilla.
To assemble:
Layer up the lemon curd, biscuits, and whipped coconut cream. Decorate the top with the remaining meringue and dried meringue shapes.

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