Vegan Lemon Meringue Pie
This vegan lemon meringue pie with aquafaba will change the way you think about vegan baking forever. The flaky vegan crust is topped with tangy lemon curd and mounds of fluffy vegan meringue. If you’ve ever wondered whether it’s possible to make a classic lemon meringue pie with 100% plant-based ingredients, this recipe holds the answer.
ingredients
- 1 cup all-purpose flour, sifted
- 1 tablespoon powdered sugar
- ¼ cup coconut oil, melted
- 3-5 tablespoons ice water
- Finely grated zest from 2 lemons
- ½ cup lemon juice (from ~2 lemons)
- ¾ cup granulated sugar
- Juice from 1 small orange
- 5 tablespoons cornstarch
- 1 teaspoon coconut oil
- ⅛ teaspoon ground turmeric, optional, for colour
- ¾ cup aquafaba (brine from a can of no-salt chickpeas)
- ½ teaspoon cream of tartar
- ½ cup caster sugar
- ½ teaspoon vanilla extract
instructions
Prepare the crust
- Combine sifted flour and powdered sugar in a large bowl. Add coconut oil and rub it into the dry ingredients with your hands. Slowly start adding the water, one tablespoon at a time. How much water you’ll need depends on how absorbent your flour is.
- Combine all the ingredients into a dough gently, but do not knead. Wrap it in a piece of cling film and chill in the fridge for 30 minutes.
- Grease a standard 9-inch pie pan with coconut oil. Take the pastry out of the fridge and roll it into a circle, about ½ inch thick.
- Place the rolled-out pastry over the pan and gently line the inside of the pan with it. Trim the excess pastry with a sharp knife. Pierce the pastry with a fork a few times and place the pan back in the fridge.
- Chill the pastry-lined pan in the fridge for about 60 mins. 45 min into pastry chilling time, preheat the oven to 350°F (175°C). Line the pastry with pieces of baking paper and fill with baking beads or rice.
- Blind bake the pastry for 20 minutes, then remove the beads and bake for another 15 minutes. Let the pastry cool completely before filling it.
Prepare the lemon curd
- In a saucepan, combine the lemon juice, zest and sugar, and bring to a simmer. In the meantime, in a separate bowl, mix orange juice with cornstarch. Make sure no lumps remain.
- As soon as the lemon juice begins to simmer, slowly pour in the cornstarch mixture, stirring constantly. Cook for 2 to 3 minutes, stirring until the mixture thickens.
- Remove from heat, then stir in coconut oil and ground turmeric.
Prepare vegan meringue
- Shake an unopened can of chickpeas vigorously for a few seconds. Then strain the liquid from one can of chickpeas in a mixing bowl, along with the cream of tartar.
- Using a handheld or stand mixer, mix for 1 to 2 minutes on medium speed until it becomes frothy. While continuing to mix, add one tablespoon of caster sugar at a time. Once all the sugar is added, continue to mix on medium to medium-high speed until soft peaks form, about 4 to 5 minutes. Add the vanilla and mix for another minute until stiff peaks form.
Assemble the pie
- To assemble, spoon the hot lemon curd into the prepared pie crust. Top with meringue while the custard is still hot. Use a spoon to push the meringue up to the edges of the crust (to create a seal) and create wispy dollops of meringue across the top of the pie.
- Place the pie in a heated oven and bake for 25 to 30 minutes until the meringue has golden edges.
- Remove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.
nutrition
Nutrition Facts
Vegan Lemon Meringue Pie
Amount per Serving
Calories
278
% Daily Value*
Fat
8
g
12
%
Saturated Fat
6
g
38
%
Sodium
2
mg
0
%
Potassium
72
mg
2
%
Carbohydrates
51
g
17
%
Fiber
1
g
4
%
Sugar
28
g
31
%
Protein
2
g
4
%
Vitamin C
6
mg
7
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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