Vegan Lemon Meringue Pie

This vegan lemon meringue pie is an epic veganized recipe.

It’s one of those recipes that seems almost impossible to veganize. Crusts are usually vegan or easily made vegan; however both the filling and meringue topping contains a ridiculous amount of eggs (both yolks and whites).

Luckily with some ingenuity and understanding of thickeners and starches, it’s fairly easy to make the lemon filling. The meringue is a bit trickier, but thanks to the genius who invented aquafaba, it is possible to make a fluffy white texture that is somewhat darn near close to what you got before.

While you do have to wait for some setting up and things, the recipe itself is fairly easy to make.

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VEGAN LEMON MERINGUEINGREDIENTS:

Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan dessert recipe:

For the Crust

• Flour – the start of every dough, we are using all purpose flour for this recipe
• Vegan Sugar – we want the sweetness to be throughout the dish so we are using it in the crust and filling
• Salt – salt is used to enhance the flavor
• Vegan Butter – adds richness and flavor but also makes a delicious flakey, buttery crust
• Dairy Free Milk – any non-dairy milk will work and this just helps all our ingredients come together into the perfect dough

For the Filling

• Sugars – Lemon curd is very thick and sweet. Adding sugar helps with both.
• Starch – Egg yolks usually help thicken things, but since we aren’t using them, we are using cornstarch to thicken
• Turmeric – How we get that super yellow color that we need for this to look traditional without the use of egg yolks
• Lemon Juice and Zest- The flavor that you want in a lemon meringue needs both the juice and zest. Do not skimp here and use bottle lemon juice, you definitely want fresh

For the Meringue

• Aquafaba – is the juice of canned chickpeas. It can be made with dried chickpeas, but you have to reduce to a specific texture and it’s not easy to obtain that without a lot of practice.
• Cream of tartar – helps to stabilize our aquafaba when making stiff peaks

SUBSTITUTIONS AND VARIATIONS:

• You can use gluten free flour instead of all-purpose. We do recommend that you use a 1:1 blend
• For the vegan butter in the crust, you can sub out vegetable shortening
• You can sub our non dairy milk in the crust for water
• Turmeric is being used for color. Can use yellow food coloring instead
• You could also sub out a store bought crust instead of making the recipe
• Inside of the filling cornstarch can be swapped for potato starch or arrowroot powder
• If you don’t like the taste of meringue, you can swap it for vegan whipped topping

We do not recommend making any other changes to the filling or the meringue at this time.

Frequently Asked Questions about Vegan Lemon Meringue Pie:

What other vegan pie ideas could I make?

Pies are just so good, especially for the holidays. Here’s a few more ideas:

• Vegan Caramel Apple Pie
• Traditional Vegan Apple Pie
• Vegan Blueberry Pie
• Vegan Pecan Pie
• Traditional Vegan Pumpkin Pie
• Vegan Coconut Cream Pie
• Vegan Sweet Potato Pie
• No Bake Vegan Chocolate Pie

For a spin on things also check out our 2 ingredients Vegan Apple Pie Egg rolls or our Vegan Apple Pie French Toast Casserole.

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