WARNING! This is not a healthy vegan pie! It’s full of sugar and white flour.
On the other hand, lemon meringue pie it is my little James’ favorite dessertcake and I had to perfect the vegan version of it. So here it is, your treat that is to be enjoyed sparingly (but nevertheless enjoyed).
Aquafaba, the liquid you find in a tin of chickpeas, is very temperamental so let me know how it works for you. Every tin could be different in quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.
Vegan Lemon Meringue Pie
- 1 cup flour
- 3 tbsp vegan butter or margarine
- 1/2 cup sugar
- Juice of 3 lemons
- 2 tbsp cornflour
- 1 tbsp water
- 1/2 cup sugar
- 2 tbsp coconut cream from tin (the creamy bit)
- 1/2 tin aquafaba water from 1/2 tin chickpeas
- 3/4 cups caster sugar (for meringue)
- 1/2 tsp cream of tartar
- 1/2 tsp vinegar
- To make the shortcrust pastry, mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes.
- To make the Lemon curd filling, place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved.
- Mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix.
- Stir constantly until it thickens.
- Now add the coconut milk, stir well and let it cool.
- Roll out the pastry. Grease an eight inch tart tin and press the pastry into it.
- Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd and let it cool completely.
- To make the meringue, pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm.
- Gradually add the sugar and vinegar and mix until very very firm peaks appear.
- Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
A Little More Vegan Recipe Inspiration
If you enjoyed this recipe for a vegan lemon meringue pie, next time you’re in the mood for something sweet, try this recipe for vegan cinnamon rolls by Everyday Vegan Food. According to the recipe creators, they are just as good as the original and make an indulgent breakfast, dessert, or snack. If you want to try your hand at more aquafaba recipes, try these macarons or these merignues.
If it was the fruitiness of this pie that you really liked, this recipe for a vegan blueberry cake might be more up your street. The ingredients include fresh blueberries, flax seeds, and lemon yogurt, for a zesty kick. Recipe creator Namely Marly says, “this cake is infused, and I do mean infused, with lemon. The combination of lemon and blueberry adds freshness to each and every bite!”
If you’ve got dessert covered, but you’re searching for the perfect main, look no further. In keeping with the theme of indulgence, why not try this creamy cauliflower fettuccine alfredo by Eat With Clarity? According to the recipe maker, you can’t taste the cauliflower, and together with cashews, it gives this dish a rich, creamy texture. You could also try a cheesy beetroot lasagna, or maybe a risotto with smoky tofu and dairy-free cream.
If you’re not in the mood for Italian food, you could opt for this Mexican-inspired taco recipe by Sincerely V. Tacos are super easy, quick, and versatile; this particular nutritious recipe calls for portobello mushrooms, zucchini, and dairy-free cashew cream.
This recipe was republished with permission from The Vegan Twins Plantry.