VEGAN LEMON MERINGUE PIE
Gluten-Free Crust Lemon Juice Lemon Zest Organic Sugar Corn Starch Aquafaba Caster Sugar Vanilla Extract
Prepare the gluten-free vegan pie crust. Bake for 20 minutes, and allow to cool.
Over medium heat, add almond milk, sugar, lemon juice, lemon zest, corn starch, and turmeric to a pan.
Whisk constantly until sugar dissolves and custard begins to bubble and thicken. Remove from heat and allow to cool.
Pour the lemon custard into the cooled pie crust. Chill for a minimum of 2 hours to full firm up.
Add aquafaba to bowl of a stand-mixer. Add the cream of tartar. Beat on high speed using the whisk attachment.
Add the caster sugar one tablespoon at a time. Continue to beat, until soft peaks form, then add vanilla.
Spoon meringue onto the pie in gentile heaps on top of the custard.
Place the pie under the broiler for 1-2 minutes until golden brown.
A bright, and tangy, citrus dessert!
Hi! I'm Alison!
I'm a plant-based vegan married to a meat eater with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen.