After tasting and loving Brunswick Bec's lemon pie at the mini potluck I thought it would be perfect dish to serve my family. The recipe is from Lynda Stoner's cookbook and is called Dawn's lemon pie.
1 cup cookie crumbs (use g/f)
1/4 cup brown sugar
1/4 cup margarine
1 cup white sugar
1/2 cup soy milk
1/2 cup OJ
1/2 cup cornstarch (make sure it's gf)
1/4 teaspoon salt
1/2 cup lemon juice
2 tablespoons lemon zest
1 tablespoon of vegan margarine
Preheat oven to 160 degrees. Combine cookie crumbs, brown sugar and margarine. Press into 20cm dish and bake for 10 minutes, allow to cool. Whisk sugar, soy milk, OJ, salt and cornstarch in saucepan. Stir over medium heat until thick then let it boil for a minute. Remove from heat, and stir in lemon zest, juice and margarine. Pour lemon filling into crust and let set. It took a few hours to set, although that may have been slowed down by me repeatedly opening the fridge to check.
I used the outback animal crackersto make the crust.
I loved this but I think it was too lemony for my family. It was quite tart but also quite sweet. Next time I might put it in a pie plate since it looks so flat in the cake tin and on a plate. You can't really tell from this picture, but the massive amount of corn starch results in a great gelatinous texture.
1 cup cookie crumbs (use g/f)
1/4 cup brown sugar
1/4 cup margarine
1 cup white sugar
1/2 cup soy milk
1/2 cup OJ
1/2 cup cornstarch (make sure it's gf)
1/4 teaspoon salt
1/2 cup lemon juice
2 tablespoons lemon zest
1 tablespoon of vegan margarine
Preheat oven to 160 degrees. Combine cookie crumbs, brown sugar and margarine. Press into 20cm dish and bake for 10 minutes, allow to cool. Whisk sugar, soy milk, OJ, salt and cornstarch in saucepan. Stir over medium heat until thick then let it boil for a minute. Remove from heat, and stir in lemon zest, juice and margarine. Pour lemon filling into crust and let set. It took a few hours to set, although that may have been slowed down by me repeatedly opening the fridge to check.
I used the outback animal crackersto make the crust.
I loved this but I think it was too lemony for my family. It was quite tart but also quite sweet. Next time I might put it in a pie plate since it looks so flat in the cake tin and on a plate. You can't really tell from this picture, but the massive amount of corn starch results in a great gelatinous texture.
1 cup cookie crumbs (use g/f)
1/4 cup brown sugar
1/4 cup margarine
1 cup white sugar
1/2 cup soy milk
1/2 cup OJ
1/2 cup cornstarch (make sure it's gf)
1/4 teaspoon salt
1/2 cup lemon juice
2 tablespoons lemon zest
1 tablespoon of vegan margarine
Preheat oven to 160 degrees. Combine cookie crumbs, brown sugar and margarine. Press into 20cm dish and bake for 10 minutes, allow to cool. Whisk sugar, soy milk, OJ, salt and cornstarch in saucepan. Stir over medium heat until thick then let it boil for a minute. Remove from heat, and stir in lemon zest, juice and margarine. Pour lemon filling into crust and let set. It took a few hours to set, although that may have been slowed down by me repeatedly opening the fridge to check.
I used the outback animal crackersto make the crust.
I loved this but I think it was too lemony for my family. It was quite tart but also quite sweet. Next time I might put it in a pie plate since it looks so flat in the cake tin and on a plate. You can't really tell from this picture, but the massive amount of corn starch results in a great gelatinous texture.
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