Vegan lemon meringue pie tofu recipe

Vegan lemon meringue pie tofu recipe

By Jolinda Hackett. Vegetarian Food Expert

Contact / Media Queries: vegjolinda@gmail.com
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About Jolinda
Jolinda continues to be vegetarian for more than two decades making the transition to some vegan diet 14 years back. Jolinda has traveled, shopped, and resided like a vegetarian all over The United States, someplace sunny and warm and many of Asia, and understands how to order tofu in six different languages, including Bahasa, Malay, Thai and Mandarin.

She's the writer of six books, such as the Everything Vegan Cook book. The Vegan Pregnancy Cook book. The Large Book of Vegan Recipes. Cookouts, Veggie Style. the definitive help guide to backyard grilling for vegetarians and vegans, and also the Daily Vegan Planner for brand new vegans requiring a little bit of dietary advice and inspiration.

You are able to email Jolinda at vegjolinda@gmail.com or send her a tweet @vegjolinda

Vegan Lemon Meringue Cake Recipe. This vegan cake recipe is thanks to Ener-G Foods .

Ingredients
  • 2 3/4 tablespoons of Ener-G Egg Replacer
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons of lemon zest
  • 1 ready-made cake crust

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Preparation

In double boiler on medium high temperature, combine the egg replacer, salt and sugar. Stir with rubber spatula until completely blended.

Add water, fresh lemon juice and lemon rind. Continue stirring until smooth and thick.

When dropped from spatula, cake filling should mound. Remove from heat. Stir for five minutes to awesome.

Pour right into a vegan cake crust. Let awesome completely. Refrigerate a minimum of 2 hrs before serving.

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Like making homemade vegan pies? Here's more egg-free and dairy-free recipes to test:

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