A lemon pie sits on a plate with the rest of the pie behind it.
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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!
Course Dessert
Cuisine American
Keyword Vegan Lemon Meringue Pie
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 8 slices of pie
Calories 360kcal
Author Namely Marly

Ingredients

Egg-free Meringue

  • 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 extract
  • 1/2 teaspoon xanthan gum

Option #1: Tofu Lemon Curd

  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • ¼ teaspoon sea salt
  • 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

Option #2: Simple Vegan Lemon Curd

  • 3/4 cup lemon juice
  • 1 cup granulated sugar
  • 1 1/2 cup plant-based milk (I used almond milk)
  • 5 tablespoons cornstarch
  • 1 teaspoon lemon extract
  • 1 teaspoon coconut oil
  • 1/8 teaspoon ground turmeric

Instructions

  • Preheat oven to 350°F.
  • Prepare the pie crust as directed in the link above and roll it out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust 10-12 minutes until golden brown. Remove from oven and set aside to cool.

For the Meringue

  • Shake an unopened can of chickpeas vigorously for a few seconds. Then strain the liquid from one can of chickpeas (salted or unsalted) in a mixing bowl, along with the cream of tartar. Use a handheld or stand mixer on medium speed and mix for 1 - 2 minutes until it becomes frothy.
  • In the meantime place the sugar in a food processor and pulse for up to a minute to create a more fine sugar (or purchase caster sugar if you want to skip this step).
  • While continuing to mix the aquafaba (chickpea brine), add one tablespoon at a time of the processed sugar. Once all the sugar is added, continue to mix on medium to medium-high speed until soft peaks form, about 4 - 5 minutes. Add the vanilla and xanthan gum and mix another minute until stiff peaks form. Do not overwhip as this can cause deflation.

Option #1: Tofu 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.

Option #2: Simple Lemon Curd

  • If you're making your lemon filling withe the simple lemon curd method, in a saucepan combine the lemon juice, sugar, milk and cornstarch. Stir to combine the cornstarch. Place over medium heat. Stir constantly to dissolve the sugar and to prevent lumps as the mixture thickens.
  • Bring the mixture to a low boil, then reduce heat to simmer and cook for 2 – 3 minutes, stirring regularly. The mixture should get fairly thick (see post photo). If you get lumps, simply pulse the curd in a food processor or use an immersion blender.
  • Once the mixture thickens, remove from heat, add the lemon extract, coconut oil, and turmeric. Stir to combine. Spoon out the lemon curd over prepared crust.

Assemble and Bake the Pie

  • Spoon the hot lemon custard into the prepared pie crust. Top with meringue while the custard is still hot. 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 pie in heated oven and bake for 25 - 35 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.

Notes

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 tofu custard is made without eggs, it has less of that sunshine yellow hue to it. Adding a drop of organic (natural) yellow food coloring or 1/8 teaspoon of turmeric gives it a burst of yellow color.

Nutrition

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