Description
This Vegan Lemon Meringue Pie features a crisp vegan pie crust filled with a tangy, creamy lemon curd made from fresh lemon juice, plant-based milk, and vegan butter. Topped with a fluffy, toasted vegan Italian meringue made from aquafaba, this dessert is perfect for those seeking a dairy-free, egg-free alternative to the classic lemon meringue pie. The pie requires some advance preparation and chilling time but delivers a bright, refreshing flavor with a beautiful toasted meringue topping.
Ingredients
Scale
Pie Crust
- 1 batch vegan pie crust (see note 1 – makes extra dough)
Lemon Filling
- 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)
Vegan Meringue Topping
- 1 batch vegan Italian meringue (made from reduced aquafaba)
Instructions
- Prepare Dough and Aquafaba: Prepare the vegan pie crust dough and chill it in the refrigerator until ready to use. Simultaneously, reduce the aquafaba for the vegan Italian meringue topping and refrigerate it until needed. This step can be done up to 2 days in advance.
- Grease and Preheat: Lightly grease a 9-inch pie tin with oil or vegan butter, then dust with flour and knock off the excess so it is lightly coated. 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.
- Roll and Line Pie Crust: Roll out the chilled pie dough to about ⅛-inch thickness, ensuring it is slightly larger than the tin’s circumference. Carefully transfer it over the pie tin and gently ease it into the sides. Trim excess dough and press edges down with a fork. Pierce holes into the base using a fork to prevent bubbling during baking.
- Blind Bake the Crust: Cut a parchment circle slightly larger than the pie tin, scrunch it and place over the dough. Fill with pie weights, dried beans, rice, or lentils. Bake for 20 minutes to set the crust.
- Finish Baking Crust: Remove parchment and weights carefully, then continue baking for 15-20 more minutes until the crust is golden brown. Cool the crust completely to room temperature but keep it in the tin.
- Prepare Lemon Filling: Combine lemon zest, lemon juice, soy milk, sugar, cornstarch, sea salt, and turmeric (if using) in a high-speed blender. Blend until completely smooth. Transfer the mixture to a saucepan and cook over medium heat for about 5 minutes, stirring constantly until thickened and coating the back of a spatula. Remove from heat.
- Incorporate Vegan Butter: Place cold, cubed vegan butter in a large mixing bowl. Pour the warm lemon curd over the butter and whisk thoroughly until smooth and silky.
- Cool and Fill Pie Crust: Allow the lemon filling to cool for 20-30 minutes, whisking intermittently every 5 minutes to prevent skin formation. Then pour the filling into the cooled pastry shell. Refrigerate the pie for at least 4 hours, preferably overnight, until set.
- Top with Meringue: Prepare the vegan Italian meringue topping (made from reduced aquafaba). Spoon it evenly over the set lemon pie. Use a blow torch to lightly torch the meringue before serving to create a toasted finish.
- Storage: Store the assembled pie in an airtight container in the refrigerator. The meringue topping will keep well for 2-3 days refrigerated. Alternatively, prepare the filled pie ahead of time and add the meringue topping on the day of serving for optimal freshness.
Notes
- Note 1: The vegan pie crust recipe makes extra dough, so you can save some for another use.
- Note 2: Fresh lemon zest and juice are essential for the bright, fresh lemon flavor.
- Note 3: Ground turmeric is optional and used to naturally color the lemon filling without impacting flavor.
- Note 4: Use cold, firm vegan butter to help create a creamy filling texture when whisked with the warm lemon curd.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
Keywords: Vegan lemon meringue pie, vegan pie crust, aquafaba meringue, dairy-free dessert, plant-based lemon pie, vegan baking
