Vegan Lemon Meringue Pie

5 from 4 votes

The perfect balance of tart lemon filling within a rich buttery crust and topped a fluffy vegan meringue topping. A delicious summer dessert!

Prep Time1 10

Cook Time30

Resting Time4

Total Time5 40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 425kcal

Author: Andrew Bernard

Ingredients

For the crust

2 cups all purpose flour (can use gluten free 1:1 blend)
3 tablespoon vegan cane sugar
½ tsp salt
8 tablespoon dairy free butter
2 teaspoon vanilla
5 tablespoon dairy free milk (can sub water), more for brushing

For the Filling

1 cup powdered sugar
¼ cup vegan cane sugar
3 tablespoon corn starch (can sub potato starch or arrowroot powder)
¼ teaspoon salt
¼ tsp turmeric (can sub with 6-10 drops yellow food coloring), optional
zest of 1 lemon
1 cup fresh lemon juice (about 5-6 lemons)
1 ½ cups dairy free milk
2 tablespoon unsalted dairy free butter

Meringue

juice (aquafaba) from 1 15oz can of chickpeas
½ teaspoon cream of tartar
1 cup powdered sugar
⅛ teaspoon salt
½ teaspoon vanilla
½ teaspoon lemon juice, optional

Optional Topping Instead of Meringue

16 oz vegan whipped topping, store brand or homemade

Instructions

For the Crust

Preheat for 400 degrees F.
In a food processor add flour, sugar, salt and pulse together. Add in the butter and pulse a few times until the mixture looks like sand. With the processor on low add in the milk and vanilla and keep going until a dough ball begins to form.
Remove all the dough and form a ball place in the fridge to set up for 30 minutes.
After 30 minutes, rip 2 sheets of parchment paper a few inches larger than pie pan. Lay one piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top. Add second piece on top. Roll out until a few inches bigger than your pan.
Press down into pie pan. Pinch or design the edges however you want. Place one piece of parchment gently over crust and add either pie weights or dried beans.
Place pie on a parchment lined baking sheet. Bake for 15 minutes then remove the weights and bake for another 10 minutes or until golden brown. Remove from oven and set aside to cool.

For the Filling

Add sugars, corn starch, salt, and turmeric (if using) to a medium saucepan. Stir together. Whisk in lemon zest, lemon juice and milk until well combined.
*If using food dye instead of turmeric, add it here at the end and do a drop at a time whisking it in until desired color.
Put the saucepan on the stove over medium low. Let cook for 3-5 minutes until thickening up, whisking occasionally to ensure no lumps. Add in the butter and whisk constantly until melted and well combined into mixture.
Remove from the heat. Stir mixture every 2 minutes for 10 minutes while cooling. Pour into pie crust and place plastic wrap directly touching the mixture to prevent a skin forming. Place in fridge for at least 4-6 hours or overnight to setup.

For the Meringue

*This should be made right before serving
Pour the juice (aquafaba) from a 15oz can of chickpeas into the bowl of a stand mixer fitted with the whisk attachment. Add in the cream of tartar. Turn on high speed for 2-3 minutes until stiff peaks form.
Turn speed to low and slowly add in the powdered sugar, salt, vanilla, and lemon juice (if adding) and gradually turn the speed back up to high speed for 5-10 minutes or until stiff peaks form.
Spread over the lemon mixture. If desired, use a food grade torch to torch the peaks (carefully as to not melt the aquafaba).

Notes

See post for tips and recommendations for this recipe.

*Aquafaba is temperamental. Do not leave sitting out. Best stored in the fridge immediately. If you don't prefer the taste of aquafaba, then we suggest doing a whipped topping instead.

Nutrition