The BEST Vegan lemon meringue pie recipe- A delicious vegan lemon curd topped with vegan meringue! No refined sugar and no eggs needed, this vegan lemon pie can also be made keto! Gluten Free, Paleo, Dairy Free.
Prepare your pie crust. Either store bought, homemade or a no bake crust. Set aside.
Place cornflour and superfine sugar in a saucepan. Stir through the lemon juice and coconut milk. Add the yellow food coloring slowly, until nice and yellow (like a lemon meringue pie color).
Turn the heat on medium. Stir for 1-2 minutes, or until the sugar dissolves. Increase the heat to medium-high and cook for around 5 minutes, stirring constantly, until mixture begins to bubble and thicken.
Remove the lemon curd from the heat. Moving quickly, transfer the lemon curd into the pie crust. Refrigerate for at least 2 hours, to firm up.
Once the lemon curd has firmed up, start preparing your vegan meringue. In a large mixing bowl, add your aquafaba and beat until soft peaks form, around 5 minutes. Add the cream of tartar and continue beating, until combined. Slowly add the powdered sugar, and continue beating until stiff, glossy peaks form. Add the vanilla extract.
Using a rubber spatula, spread out the vegan meringue over the top of the lemon pie. Using a blow torch, gently brown the tops of the meringue.
* A pre-made crust, homemade crust or a no bake crust. ** You can use arrowroot or tapioca starch. To keep it keto, use xanthan gum.*** Keep it sugar free and paleo by using blended up erythritol.**** Natural food coloring. You can also add a pinch of turmeric.