8 servings


5  min


Gluten-Free Crust Lemon Juice Lemon Zest Organic Sugar Corn Starch Aquafaba Caster Sugar Vanilla Extract

Step 1

Prepare the gluten-free vegan pie crust. Bake for 20 minutes, and allow to cool.

Step 2

Over medium heat, add almond milk, sugar, lemon juice, lemon zest, corn starch, and turmeric to a pan.

Step 3

Whisk constantly until sugar dissolves and custard begins to bubble and thicken. Remove from heat and allow to cool.

Step 4

Pour the lemon custard into the cooled pie crust. Chill for a minimum of 2 hours to full firm up.

Step 5

Add aquafaba to bowl of a stand-mixer. Add the cream of tartar. Beat on high speed using the whisk attachment. 

Step 6

Add the caster sugar one tablespoon at a time. Continue to beat, until soft peaks form, then add vanilla.

Step 7

Spoon meringue onto the pie in gentile heaps on top of the custard.

Step 8

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.