Vegan Lemon Meringue Pie
A tart lemon curd, topped with a fluffy aquafaba meringue nestled in a crispy gluten-free crust, makes this vegan lemon meringue pie recipe a bright, citrus treat!
Prep Time30 minutes mins
Cook Time25 minutes mins
Chill2 hours hrs
Total Time2 hours hrs 55 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 293kcal
Lemon Custard
- 1 cup organic cane sugar
- ⅓ cup corn starch
- 1 ¼ cup unsweetened almond milk or coconut milk (other dairy-free milk)
- ⅔ cup fresh squeezed lemon juice about the juice of 4-5 lemons
- 3 tablespoon lemon zest the zest of 3 lemons
- ½ teaspoon turmeric for color
Aquafaba Meringue
- ½ cup aquafaba the liquid from a 15 oz can of chickpeas
- ½ teaspoon cream of tartar
- ½ cup caster sugar of regular sugar finely ground
- 1 teaspoon vanilla extract
Prepare the Lemon Custard:
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. Refrigerate and chill for a minimum of 2 hours, but up to 6 hours is even better in order for it to full firm up.
Prepare the Meringue:
Once the lemon custard has chilled, prepare the meringue. Use the liquid from one can of 15 oz chickpeas. Pour into the bowl of a stand-mixer. Add the cream of tartar. Beat on high speed using the whisk attachment for about 5 minutes until it begins to quadruple in size, and stiff peaks form.
While still beating, add the caster sugar one tablespoon at a time. Continue to beat, until soft peaks form. Add the vanilla extract and beat a bit more until combined.
Put the Pie Together:
Carefully spoon meringue onto the pie in gentile heaps on top of the custard. Seal the meringue on the edges of the pie crust. Create swirls, or peaks using a spatula. The more edges, and peaks you form, the more beautiful the pie will look as those edges will crisp and brown.
Place the pie under the broiler for 1-2 minutes until golden brown. Keep an eye on it so that it doesn't burn! Or use a kitchen torch to lightly brown the top of the meringue.
- Store in the refrigerator lightly covered with plastic wrap for up to 4 days.
- Be patient with the meringue. It can take up to 15 minutes for it to whip to the texture you desire.
- Add the sugar to the meringue slowly 1 tablespoon at a time. Add the vanilla last.
Calories: 293kcal | Carbohydrates: 57g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 85mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 1mg