Lemon Meringue Pie
A drool-worthy vegan lemon meringue pie featuring a sky-high meringue atop creamy lemon curd.
Equipment
- stand mixer
- oven
Ingredients
Pie Crust
- 1 favorite homemade or purchased vegan pie crust optional
Meringue
- ¾ cup aquafaba
- 1 tsp cream of tartar
- ½ cup powdered sugar
- ½ tsp xanthan gum
- ½ tsp vanilla
Lemon Curd
- 1 cup sugar
- 4 Tbsp cornstarch
- 1 cup lemon juice
- 1 ¼ cup almond milk
- 1 Tbsp lemon zest
- ⅛ tsp turmeric optional
- 1 tsp agar agar powder
- 2 Tbsp vegan margarine
Instructions
Pie Crust
- Bake prepared pie crust according to recipe/instructions. Remove from oven and set aside.
Meringue
- Set oven to 350 degrees Fahrenheit.
- In a stand mixer bowl, combine aquafaba and cream of tartar. Mix on medium until frothy.
- While mixing, add 1 Tablespoon of powdered sugar until each is fully incorporated. * * SECRET to SUCCESS * right here. Add the powdered sugar slowly, one tablespoon at a time.
- Continue mixing on medium speed until peaks form, about 5 minutes.
- Add xanthan gum and vanilla slowly and mix 3-5 minutes more, until stiff peaks form.
Lemon Curd
- Combine sugar and cornstarch in a saucepan over medium heat.
- Add lemon juice, almond milk, lemon zest, and turmeric. Stir occasionally for about 5 minutes.
- Whisk in agar agar powder and stir constantly until thick and velvety smooth and yellow.
- Remove from heat and stir in margarine.
- Pour hot lemon curd into prepared/cooked pie crust.
- Gently pour meringue on top of the lemon curd.
- Bake for 25-30 minutes, until golden brown on top.
- Remove from oven and cool completely.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Notes
• Drain aquafaba from canned or home-cooked chickpeas or northern beans.
• For a medium speed on a stand mixer, I used #6 setting on a kitchen aid.