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From: Deborah (Recipes.vegsource.com)
Subject:         Vegan Lemon Meringue Pie
Date: September 19, 2011 at 10:08 am PST

In Reply to: Lemon Meringueless Pie posted by Laura on September 19, 2011 at 6:23 am:

Post Punk's Luscious Lemon Pie

1 9" graham cracker crust

Filling:

1 lb medium-firm tofu
1/4 cup sugar
1/2 cup lemon juice
2 Tablespoons cornstarch
Zest of 1 large lemon, grated, or 2 teaspoons lemon extract

Meringue topping:

1 & 1/3 teaspoons agar powder (or 1 1/3 Tablespoons agar flakes) mixed with 1/4 cup cold water
1/2 cup powdered egg replacer (Ener-G)
3/4 cup cold water
1/2 cup sugar
4 teaspoons pure vanilla extract
1/2 teaspoon pure lemon extract

Preheat the oven to 350 F.

Combine the filling ingredients together in a blender or food processor until very smooth. Pour this into the crust, and bake for 35 minutes. Cool the pie on a rack, then refrigerate.

To make the meringue, mix the agar and water in a small saucepan, and let set for about 5 minutes. Stir over medium heat until it comes to a simmer, then allow to simmer 1 minute.

In a deep, medium bowl, beat the egg replacer and 3/4 cup water with an electric or rotary egg beater until it resembles softly mounded egg whites. Beat in the sugar, vanilla, and lemon extract, then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerator. It will firm up. Beat it again briefly, then pile the mixture around the edge of the pie, leaving the edge of the crust and the center showing. Make little peaks in the meringue with the back of the spoon. Refrigerate until ready to serve.

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