Name: Vegan Lemon Meringue Pie Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 5 h 10 min
Cuisine: Vegan
Ingredients: 1 batch vegan pie crust (see note 1 – makes extra dough); 3 tablespoons lemon zest (see note 2); 250 ml freshly squeezed lemon juice (see note 2); 300 ml soy milk (or almond milk or oat milk); 300 g granulated sugar; 50 g cornstarch (cornflour); ¼ teaspoon sea salt; ¼ teaspoon ground turmeric (optional – see note 3); 100 g vegan butter (cold and cubed – see note 4); 1 batch vegan Italian meringue (made from reduced aquafaba)

Ingredients

1 batch vegan pie crust (makes extra dough – see note 1)

3 tablespoons lemon zest (see note 2)

250 ml freshly squeezed lemon juice (see note 2)

300 ml soy milk (or almond milk or oat milk)

300 g granulated sugar

50 g cornstarch (cornflour)

¼ teaspoon sea salt

¼ teaspoon ground turmeric (optional, see note 3)

100 g vegan butter (cold and cubed, see note 4)

1 batch vegan Italian meringue (made from reduced aquafaba)

Instructions

Step 1: Prepare the vegan pie crust dough and chill it in the refrigerator until ready to use. At the same time, reduce the aquafaba for the vegan Italian meringue topping and refrigerate it until needed.

Step 2: Lightly grease a 9-inch pie tin with oil or vegan butter, then dust with flour and knock off the excess. Optionally, place a parchment round at the base. Preheat your oven to fan 190°C (374°F) or conventional 210°C (410°F). Also, preheat an aluminum tray or baking sheet in the oven.

Step 3: Roll out the chilled pie dough to about ⅛-inch thickness, making it slightly larger than the pie tin circumference. Transfer it carefully over the pie tin and gently ease it into the sides. Trim excess dough and press edges down with a fork. Pierce holes in the base using a fork to prevent bubbling.

Step 4: Cut a parchment circle slightly larger than the pie tin and place it over the dough. Fill with pie weights, dried beans, rice, or lentils. Bake for 20 minutes to set the crust.

Step 5: Remove the parchment and weights carefully. Continue baking the crust for another 15-20 minutes until golden brown. Allow it to cool completely to room temperature but keep it in the tin.

Step 6: Combine lemon zest, lemon juice, soy milk, sugar, cornstarch, sea salt, and turmeric (if using) in a high-speed blender. Blend until smooth. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly for about 5 minutes until thickened and coating the back of a spatula. Remove from heat.

Step 7: Place the cold, cubed vegan butter in a large mixing bowl. Pour the warm lemon curd over the butter and whisk thoroughly until smooth and silky.

Step 8: Let the lemon filling cool for 20-30 minutes, whisking every 5 minutes to prevent skin formation. Pour the filling into the cooled pastry shell and refrigerate for at least 4 hours, preferably overnight, until set.

Step 9: Prepare the vegan Italian meringue topping. Spoon it evenly over the set lemon pie. Use a blow torch to lightly toast the meringue before serving to add a beautiful, golden finish.

Tips & Variations

Use almond or oat milk instead of soy milk for a different flavor profile.

Add a pinch of turmeric to the lemon filling for a natural yellow color without altering taste.

To keep the crust extra crisp, bake it a little longer after removing the weights but watch carefully to avoid burning.

For a fresh finish, prepare the meringue topping on the day of serving.

FAQs

Can I make the pie crust from scratch?

Yes, making a vegan pie crust from scratch is recommended for best results. You can find many recipes using plant-based fats and simple ingredients.

What is aquafaba and why is it used here?

Aquafaba is the liquid from cooked chickpeas or canned chickpeas. It whips up like egg whites and is used here to create the vegan Italian meringue topping without eggs.