FatFree Home
FatFree Recipe Archive
More pies recipes from FatFree

lemon-vegan-pie recipe

Date: Sun, 24 Sep 1995 16:48:21 CDT
 From: "Lu Bozinovich  " (U33754@UICVM.CC.UIC.EDU)
 Always experimenting, I thought I would try a two-tone lemon pie
 that is entirely vegan and almost fatfree.  It was refreshing and
 looked quite nice, and easy to make.  On the downside, it wasn't
 runny but a lemony liquid oozed out from the bottom layer, and
 for some tastes it would need a lot more sugar -- I like tart.
 Lu's Lemon Vegan Pie
 4 T ener-G egg replacer
 juice of 2 large lemons and pulp (about 1 1/4 cups)
 1 1/2 cups raw or turbinado cane sugar
 8 oz or 1/2 tub of extra-firm tofu
 1/4 cup or more of key west lime juice
 2 T gluten (although flour might do better)
 1 semi-ff crust:
     I used an extra large lavash (whole wheat FF tortilla type of
     thing, which is flakier than any FF tortilla that I've ever had)
     safflower oil, and extra raw sugar (a giant tortilla would do).
 Whip ener-G and 1 cup of lemon juice until thickening, add 1 cup of
 raw cane sugar and continue to whip until sugar dissolves and things
 get nice and thick, about 3-5 minutes.  In a processor, process tofu
 until smooth, add 1/4 c lemon juice and 1/4 c key west lime juice,
 and 1/2 c raw sugar and 2 T of the gluten (or flour), and process
 until well mixed.
 Prepare crust, my version: heat 10 inch round lavash until soft, try
 not to burn, oil a large pie tin and rub or spray oil on both sides of
 the lavash especially along the edges which are most prone to over-
 crisping because of their exposure to air.  Fit the lavash to the pan
 and scatter a thick layer of cane sugar along the bottom of the crust.
 Pour tofu-lemon-lime mixture into crust, then pour in the ener-g mix
 up to as much as pan can take (I had about 3/4 c extra which made a
 nice lemon custard in a small custard pan).  Bake in oven which you
 start at 450 F and possibly turn down to 400 F, for about 20-25 minutes.
 The surface should show a little golden brown color and jiggling the
 pan should give the appearance that the pie is one solid piece.
 Let sit for 15 minutes to cool, cut and serve.
 Notes: Though I liked the tartness, the sugar could be increased.  Since
 the crust is very low fat, it is easier to hold in your hand and eat,
 which worked fine for me.  Served with Celestial Seasonings chocolate
 raspberry after-dinner tea.  Lavash brand is Paramount, from Paramount
 Baking Co., Detroit, MI (313) 881-5444.
 kwvegan vegan