Lemon Meringue Pie
This delightful vegan Lemon Meringue Pie is a tangy, sweet treat topped with a light and fluffy aquafaba meringue, perfect for any dessert lover.
Are you searching for a show-stopping vegan dessert that impresses without sacrificing flavor?
This vegan Lemon Meringue Pie combines a zesty lemon filling with a fluffy aquafaba meringue, making it a guilt-free indulgence for your next gathering.
Follow this simple yet detailed recipe from vegancooking.recipes to create a pie that will have everyone asking for seconds!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Aquafaba, the liquid from canned chickpeas, is a fantastic egg white substitute that whips beautifully into meringue. If you want to reduce sugar, you can substitute half of the granulated sugar in the meringue with a natural sweetener like stevia, but this may affect the texture.
Tips & Notes
- •Make sure your mixing bowl is clean and dry when whipping aquafaba for the best results.
- •For a more intense lemon flavor, increase the lemon zest to 2 tablespoons.
Recipe Variations
- •Replace lemon with lime juice for a Lime Meringue Pie.
- •Add a layer of fresh berries on top of the lemon filling before adding the meringue for a fruity twist.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator. It is best consumed within 3 days for optimal freshness.
Frequently Asked Questions
Can I use a store-bought pie crust?
Yes, you can use a vegan store-bought pie crust if you're short on time.
How long will this pie last?
The pie can be stored in the refrigerator for up to 3 days, but it's best served fresh.
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This delightful vegan Lemon Meringue Pie is a tangy, sweet treat topped with a light and fluffy aquafaba meringue, perfect for any dessert lover.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a mixing bowl, combine the all-purpose flour, melted coconut oil, maple syrup, and salt. Stir until a dough forms.
- 3
Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
- 4
Bake the crust for 15-20 minutes until lightly golden. Remove from the oven and let it cool.
- 5
In a medium saucepan over medium heat, whisk together the lemon juice, lemon zest, cornstarch, turmeric powder, plant-based milk, and maple syrup.
- 6
Stir continuously until the mixture thickens and bubbles, about 5-7 minutes. Once thickened, remove from heat and pour into the cooled pie crust.
- 7
In a clean mixing bowl, beat the aquafaba and cream of tartar with an electric mixer until soft peaks form.
- 8
Gradually add the granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- 9
Spread the aquafaba meringue over the lemon filling, ensuring the meringue touches the edges of the crust to prevent shrinking.
- 10
Bake the pie in the oven for an additional 10-15 minutes, until the meringue is lightly browned.
- 11
Remove from the oven and let the pie cool at room temperature for at least 1 hour before serving.
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