Vegan Lemon Meringue Pie
My vegan lemon meringue pie recipe features a sweet and tangy lemon curd layered between flaky pie crust and vegan meringue topping. It’s tart, refreshing, and SO easy to make!
Servings 8 servings
Calories 149kcal
Ingredients
- 1 9 inch pie crust of choice * See notes
Vegan lemon curd
- 1/3 cup cornflour cornstarch ** See notes
- 1 cup superfine sugar
- 3/4 cup lemon juice
- 1 cup coconut milk
- 1/4 teaspoon yellow food coloring *** See notes
Vegan meringue
- 1/2 cup Aquafaba liquid from 1 x 400 gram can of chickpea water.
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
Instructions
- 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.
Notes
* A pre-made crust, homemade crust or a no bake crust.
** You can use arrowroot or tapioca starch.
*** Natural food coloring. You can also add a pinch of turmeric.
TO STORE: Store the leftover vegan lemon pie in an airtight container in the refrigerator for up to five days.
TO FREEZE: Freeze leftover pie slices in a freezer-safe container for up to two months.
TO MAKE AHEAD: Prepare the pie, minus the meringue, up to one day in advance. Make the meringue right before serving.
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 54mg | Fiber: 10g | Vitamin C: 9mg | Calcium: 14mg | Iron: 1mg | NET CARBS: 6g