Sunday, September 26, 2010
Lemon Meringue Pie
My boyfriend craves sugar like a junkie. I mean, I do too, but more often than not, he's in a better position health-wise to indulge in them than I! Actually, I'm not even in the habit of baking very often unless he cajoles me into it. And in fact, some truly fabulous confections (like the glorious Baklava Cheesecake) have arisen from such occasions. Last night was just one of these.
Lemon Meringue Pie
serves 1 if you're feeding one really hungry boy, but otherwise 8-10 :)
1 cup raw almonds
1/4 cup raw cashews
5 pitted dates
4 tablespoons margarine, melted
Blend almonds, cashews and dates until they are finely ground and sticking together. Press this mixture into a pie tin, then pour the melted EB over top.
adapted from the Yellow Rose Recipe for Mojito Pie
1/2 cup fresh lemon juice
1/2 cup water
3/4 cup sugar
12 oz. soft or silken tofu, drained of extra water
2-3 teaspoons lemon zest
1 tablespoon raw honey or agave nectar
In a sauce pan, bring lemon juice, water and sugar to a gentle simmer over medium high heat. Preheat the oven to 375. Whisk until sugar dissolves, reduce heat to medium low and cook for 25 minutes, stirring every couple until it is thickened and a lot like light syrup. Take off heat and cool until about room temperature.
Blend tofu, lemon zest, honey and lemon syrup until very, very smooth. Pour mixture on top of the crust and bake for 10 minutes. Remove pie to pipe meringue on top.
Make one batch of Angel Foods Vegan Meringue Mix and transfer to a large plastic sandwich bag. Cut the tip off of one corner, then pipe meringue over the filling. Bake for another 20-22 minutes.
Allow pie to cool for at LEAST 2 hours, as it will be rather jiggly until it has time to set up. I actually put it in the fridge overnight before cutting into it.