Vegan Lemon Meringue Pie
Enjoy this Vegan Lemon Meringue Pie on your holiday dessert table with a simple list of ingredients and delicious lemon custard sure to please everyone!
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 8 slices of pie
- 1 foolproof vegan pie crust
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- ¼ teaspoon sea salt
- 1½ cups water
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon lemon extract
- 1 tablespoon agar agar flakes (optional)
- 1 - 2 drops organic yellow food coloring (optional, see notes)
- 1 tablespoon vegan butter
- 1 cup silken tofu or one small package
- 3/4 cup aquafaba (brine from a can of no-salt chickpeas)
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon xanthan gum
For the Lemon Pie Filling
In a saucepan combine the sugar, flour, cornstarch, and salt. Stir with a whisk to combine.
Turn the heat to medium-high and add the water, lemon juice, lemon zest, lemon extract, and agar agar (if using). Stir occasionally, to make sure the custard doesn't burn. Bring this to a boil and then reduce heat to medium and simmer for 3-5 minutes, until you have a thick mixture in the pan. Remove from heat and add the tablespoon of vegan butter and food coloring (if using). Stir to combine. Set aside.
Place the tofu in a food processor and pulse until smooth. Add the lemon mixture from the saucepan and pulse it all together until a smooth consistency is reached. Return the curd to the saucepan keep it over low heat while you prepare the meringue.
For the Meringue
Pour the liquid from one can of chickpeas (salted or unsalted) in a mixing bowl, along with the cream of tartar. Mix for a minute or two until the mixture begins to become frothy.
In the meantime place the sugar in a food processor and pulse for up to a minute to create a more fine sugar (purchase caster sugar if you want to skip this step).
While mixing the chickpea brine, add one tablespoon of the processed sugar at a time. Once it’s all added, continue to mix on medium to medium-high speed until soft peaks form. Add the vanilla and xanthin gum and continue mixing until stiff peaks form.
Assemble and Bake the Pie
Spoon the warm lemon custard into prepared pie crust. Top with meringue. Use a spoon to push meringue up to the edges of the crust (to create a seal) and create wispy dollops of meringue across the top of the pie.
Place in heated oven and bake for 20 minutes until the meringue just begins to brown. Turn the heat to 375 and cook for another 5-10 minutes until the meringue has golden edges.
Remove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.
This recipe makes one pie.
If you don't have xanthan gum, you can substitute this process: stir together 1 tablespoon corn starch with 1/3 cup water in a saucepan. Bring this to a boil then reduce heat to a simmer. Cook for 1 - 2 minutes, until a thick paste forms. Add this paste to the meringue in place of the xanthan gum and whip until stiff peaks form in the meringue.
Note: Nutrition estimate includes crust, filling, and meringue divided into 8 slices.
Because this lemon custard is made without eggs, it has less of that sunshine yellow hue to it. Adding a drop of organic (natural) yellow food coloring can give it a burst of yellow color.
Calories: 360kcal | Carbohydrates: 60g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 285mg | Potassium: 86mg | Sugar: 39g | Vitamin A: 65IU | Vitamin C: 6.8mg | Calcium: 8mg | Iron: 1.1mg