Vegan Lemon Meringue Pie? You bet! This recipe proves that you don’t need eggs or dairy to enjoy this classic dessert. Get ready for a creamy, tangy lemon filling topped with fluffy, toasted meringue, all within a perfectly crisp crust.
The Magic of Aquafaba: Vegan Meringue Made Easy
The secret to our vegan meringue lies in aquafaba, the liquid from canned chickpeas. Don’t be turned off – aquafaba whips up just like egg whites, creating those signature peaks that make meringue so irresistible.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter, chilled and cubed
- ¼ cup ice water
For the Lemon Filling:
- 1 cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- ½ cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- Yellow food coloring (optional)
For the Meringue:
- 1 cup aquafaba (liquid from canned chickpeas)
- ½ teaspoon cream of tartar
- ¾ cup sugar
Ingredients for vegan lemon meringue pie.
Let’s Get Baking!
Making the Perfect Crust
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour and salt.
- Cut in the chilled vegan butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate.
- Trim and crimp the edges, then prick the bottom of the crust with a fork.
- Blind bake the crust for 15 minutes.
Pro tip: To prevent the crust from puffing up during baking, line it with parchment paper and fill it with pie weights or dried beans.
Rolling out vegan pie crust.
Creating the Zesty Lemon Filling
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the water until the mixture is smooth.
- Add the lemon juice and bring the mixture to a boil over medium heat, stirring constantly.
- Reduce the heat to low and simmer for 1-2 minutes, or until the filling has thickened.
- Remove from heat and stir in the vegan butter and vanilla extract. Add a drop or two of yellow food coloring, if desired.
- Pour the hot lemon filling into the pre-baked pie crust.
“The key to a vibrant lemon filling is to use freshly squeezed lemon juice. It truly makes a world of difference in flavor!” – Chef Amelia Green
Pouring vegan lemon filling into pie crust.
Whipping Up the Perfect Meringue
- In a clean and dry bowl, beat the aquafaba and cream of tartar with an electric mixer until stiff peaks form.
- Gradually add the sugar, one tablespoon at a time, beating continuously until the meringue is glossy and holds its shape.
Pro tip: Make sure your bowl and whisk are completely free from any grease or water droplets to ensure the aquafaba whips up properly.
Assembling Your Masterpiece
- Preheat your oven’s broiler to low.
- Spread the meringue evenly over the hot lemon filling, making sure it touches the edges of the crust to create a seal.
- Create peaks in the meringue with the back of a spoon or a piping bag.
- Broil the pie for 1-2 minutes, or until the meringue is lightly golden brown. Watch closely to prevent burning.
Spreading vegan meringue on lemon pie.
Time to Enjoy!
Let your vegan lemon meringue pie cool completely before serving. It’s best enjoyed chilled.
“This vegan lemon meringue pie is a true testament to the power of plant-based baking. Don’t be afraid to experiment and have fun in the kitchen!” – Chef Amelia Green
FAQ
- Can I make this pie gluten-free? Absolutely! Simply swap the all-purpose flour with a gluten-free blend in the crust.
- How should I store leftover pie? Cover and refrigerate the pie for up to 3 days.
- Can I use bottled lemon juice? While fresh lemon juice is always best, you can substitute it with bottled juice in a pinch.
- What can I use instead of aquafaba? Unfortunately, there isn’t a direct replacement for aquafaba in this recipe.
- Can I freeze this pie? It’s best enjoyed fresh, but you can freeze the pie before adding the meringue.
