Vegan Lemon Meringue Pie

This Vegan Lemon Meringue Pie is a delightful twist on a classic dessert, complete with a homemade vegan pie crust, a tangy lemon filling, and a fluffy Italian meringue topping. It’s a perfect balance of tart and sweet, with a vibrant yellow color that’s entirely plant-based.

Ingredients

For the Vegan Pie Crust:

• 1 batch vegan pie crust (you will use about ¾ of this)

For the Lemon Filling:

• 3 tablespoons lemon zest (note 2)
• 250 ml (1 cup + 1 tsp) freshly squeezed lemon juice (note 2)
• 300 ml (1 ¼ cups) soy, almond, or oat milk
• 300 g (1 ½ cups) granulated sugar
• 50 g (6 ¼ tbsp) cornstarch
• ¼ teaspoon sea salt
• ¼ teaspoon ground turmeric (optional for color, note 3)
• 100 g (3.53 oz) vegan butter, cold and cubed (note 4)

For the Meringue Topping:

• 1 batch vegan Italian meringue

Instructions

Preparation:

1. Prepare the pie crust dough and chill until ready to use. Make the aquafaba for the meringue and refrigerate.

Pie Crust:

1. Preheat the oven to 190°C (374°F). Lightly grease a 9-inch pie tin, dust with flour, and line with parchment.
2. Roll out the chilled dough and place it over the tin. Trim and crimp the edges, and prick the bottom with a fork.
3. Use parchment paper and pie weights to par-bake the crust for 20 minutes, then remove weights and bake for another 15-20 minutes until golden. Cool completely.

Lemon Filling:

1. Blend the lemon zest, lemon juice, milk, sugar, cornstarch, salt, and turmeric until smooth.
2. Cook in a saucepan over medium heat for about 5 minutes, stirring continuously until thickened. Remove from heat.
3. Pour the warm mixture over the cold cubed butter and whisk until smooth. Cool for 20-30 minutes, whisking occasionally, then pour into the crust. Refrigerate for at least 4 hours or overnight to set.

Meringue Topping:

1. Prepare the vegan meringue according to the recipe.
2. Once the pie is set, spoon the meringue over the pie and use a blow torch to torch the topping.

Storage:

• Store the pie in an airtight container in the fridge for 2-3 days. Prepare the filled pie a few days in advance and add meringue on the day of serving if desired.

Enjoy your delicious Vegan Lemon Meringue Pie, which brings all the zest and zing of the traditional dessert in a compassionate, eggless, and dairy-free version that’s sure to please all palates.