Agar Agar Lemon Pie Creation
Ingredients
- Crust ingredients:⠀
- 1 cup oats⠀
- 1/2 cup sunflower seeds⠀
- 1/2 cup raisins⠀
- 2 tbspn coconut oil⠀
- 5 tbspn tahini (or nut butter if you prefer)⠀
- Lemon filling ingredients:⠀
- 3/4 cup fresh lemon juice⠀
- 3/4 cup maple syrup⠀
- 14 oz extra firm tofu (I use @jennystofu)⠀
- 1/2 cup coconut cream (from the thick part of a can)⠀
- 1 tspn turmeric powder⠀
- 1 1/2 tspn Agar Agar powder⠀
- Vegan merengue ingredients:⠀
- 1/2 cup liquid from chickpea can (aquafaba)⠀
- 1 cup sugar⠀
- 1/4 cup water⠀
- 1 tspn Agar Agar powder⠀
- 1/2 tspn cream of tartar⠀
Preparation
Crust: throw all ingredients in the food processor and mix for a minute or so till you have small sticky pieces. Place it in a baking pan. I used a 10”x10”, and put it in the freezer to settle.⠀
Filling: throw all the ingredients in the food processor except the Agar Agar powder. Mix everything till smooth. In a small pot, add approx. one cup of this mix and 1 1/2 tspn Agar Agar powder. Cook this mix over medium heat till it thickens (2 minutes or so). Next, put this mix back in the food processor and process with the rest of the filling. Then pour the mix on top of the crust. Put it in the fridge.⠀
Merengue: Mix the aquafaba with the cream of tartar in a bowl, with a hand mixer until you achieve that merengue consistency. With this aquafaba the merengue is ready in 2 minutes. If you use a different brand it could take up to 15 minutes depending on the thickness of the aquafaba. Next, in a small pot mix the sugar, water, and Agar Agar powder. Stir often and cook for 3 minutes over medium heat. Slowly pour this syrup over the merengue (ok to do this while it’s still hot) while blending with a hand mixer. Pour the merengue on top of the lemon pie and lightly brown the top