I baked this Vegan Lemon Meringue Pie for my sister’s summer party last weekend. The lemon filling set tangy and bright, and my sister said it was the best pie at the party.
The recipe uses simple, plant-based ingredients and is easy to follow, making it an excellent choice for any occasion. Enjoy this treat at gatherings or simply as a special dessert to brighten your day.
Delicious Vegan Lemon Meringue Pie
This Vegan Lemon Meringue Pie features a buttery crust filled with a zesty lemon curd and topped with a cloud-like meringue that is toasted to perfection. The preparation takes about 1 hour, with some chilling time, and serves 8 people.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup coconut oil or vegan butter, softened
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
- 2 tablespoons cold water
- 1 cup sugar
- 1/4 cup cornstarch
- 1 ½ cups water
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon turmeric (for color, optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup aquafaba (chickpea brine)
- Extra sugar for topping if desired
Instructions
- Make the Crust: In a mixing bowl, combine the flour, coconut oil, powdered sugar, and salt. Mix until crumbly, then add cold water until a dough forms. Press the dough into a pie dish and refrigerate for 30 minutes.
- Pre-bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for 15-20 minutes or until lightly golden. Set aside to cool.
- Prepare the Lemon Filling: In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, stirring continuously until thickened. Remove from heat and stir in lemon juice, lemon zest, turmeric, and vanilla extract. Pour this filling into the cooled crust.
- Make the Meringue: In a separate bowl, whip aquafaba and cream of tartar until soft peaks form. Gradually add sugar, continuing to whip until stiff peaks form.
- Top and Toast: Spoon the meringue over the lemon filling, spreading it evenly. Use a spatula to create peaks for toasting. Bake in the oven at 350°F (175°C) for about 10-15 minutes or until golden brown on top.
- Cool and Serve: Allow the pie to cool at room temperature before refrigerating for at least 2 hours. Slice and serve chilled.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 3 hours
Nutrition Information
- Servings: 8 slices
- Calories: 250kcal
- Fat: 10g
- Protein: 2g
- Carbohydrates: 38g
I store the pie at room temperature for up to two days, or in the fridge for up to four days. The stay tangy, and I let slices come to room temperature before serving.
