This Vegan Lemon Meringue Pie is a delightful twist on the classic dessert, featuring a tangy lemon curd filling topped with fluffy vegan meringue. It’s perfect for special occasions and sure to impress!
Ingredients
For the Pie Crust:
- 1 pre-made vegan pie crust (store-bought or homemade)
For the Lemon Filling:
- 1 cup full-fat coconut milk (use mostly the creamy part)
- ¾ cup fresh lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons vegan butter
- Pinch of salt
- Optional: Yellow food coloring for color
For the Vegan Meringue:
- ½ cup aquafaba (liquid from a can of chickpeas)
- ¼ teaspoon cream of tartar
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Pie Crust:
- If using a store-bought crust, follow package instructions. If making your own, roll out the dough and fit it into a pie dish. Prick the bottom with a fork and bake at 350°F (175°C) for about 10 minutes, or until lightly golden. Allow it to cool.
- Make the Lemon Filling:
- In a saucepan, whisk together the coconut milk, lemon juice, lemon zest, sugar, cornstarch, and salt.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5–10 minutes.
- Remove from heat and stir in the vegan butter until melted and smooth.
- Pour the lemon filling into the cooled pie crust and refrigerate for at least 2 hours to set.
- Prepare the Vegan Meringue:
- In a mixing bowl, combine aquafaba and cream of tartar. Using an electric mixer, beat on high speed until soft peaks form (about 5 minutes).
- Gradually add powdered sugar while continuing to beat until stiff peaks form and the mixture is glossy. Add vanilla extract and mix briefly.
- Assemble the Pie:
- Once the lemon filling is set, spread the vegan meringue over the top, making decorative swirls with a spatula.
- Optionally, use a kitchen torch to lightly toast the meringue or place it under a broiler for a few minutes until golden brown.
- Serve:
- Allow the pie to cool completely before slicing. Serve chilled.
Video Instructions
Tips for Success
- Aquafaba: Ensure you use liquid from canned chickpeas that is well-drained; this will help achieve better volume when whipped.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Flavor Adjustments: Feel free to adjust the sweetness or tartness by modifying the amount of sugar or lemon juice according to your taste.
This Vegan Lemon Meringue Pie is not only delicious but also visually stunning! Enjoy this refreshing dessert at your next gathering!
