Vegan Lemon Meringue Pie
If you’re craving something lemony, this vegan lemon meringue pie is it! It’s my take on the classic lemon meringue. The aquafaba (liquid in a can of chickpeas) turns out just like egg whites do for the meringue, and holds it’s shape well. The lemon filling is smooth and creamy, and sets up perfectly in the refrigerator overnight. It’s the perfect tangy vegan dessert and pairs well with the delicious nutty flavor of the pecan and graham cracker crust. Egg free and dairy free. Recipe tip: I used pure lemon juice in a bottle which is so much faster than squeezing lemons!
Vegan Lemon Meringue Pie
- 14 rectangular vegan graham crackers
- 1 cup pecans
- 6 tbls vegan butter -softened I used Earth Balance
- 2 tbls organic sugar
Filling (needs to set overnight)
- 1 15 oz can coconut cream
- 1 1/4 cup organic sugar
- 1 1/3 cup lemon juice
- 1/4 tsp salt
- 1/4 tsp turmeric Optional for yellow color. You won't taste it in this recipe.
- 7 tbls cornstarch
- 1/4 cup water
- 3/4 cup Aquafaba This is the liquid in a 15 oz can of chickpeas (garbonzo beans).
- 1/2 tsp cream of tartar
- 6 tbls vegan caster sugar, or organic sugar blended until fine
- 1/2 tsp pure vanilla extract
Preheat oven to 350F. Grease a 9 inch pie dish.
Crust: place the graham crackers and pecans in a food processor and blend. Put the mixture into a medium bowl and stir in the butter and sugar. The consistency should be like wet sand. Press the crust into the pie dish. Bake in preheated over for 10 mins. Set aside to cool.
Filling: In a medium pot, combine coconut cream, sugar, lemon juice, salt, turmeric and bring to heat. In a small bowl, stir together the cornstarch and water, and then whisk this into the pot with the other ingredients. Bring to light boil and then reduce heat to low, stirring frequently, for 15 minutes. The mixture will be liquidy. Let it cool and then pour it into the pie crust. Refrigerate overnight so the mixture can set.
Meringue: once pie filling has set, make the meringue by first pouring the liquid from the can of chickpeas into a large mixing bowl and add in the cream of tartar. Mix until frothy. Add a tbls of sugar at a time while mixing on medium high speed. Add the vanilla and continue mixing until stiff peaks form. You should be able to turn the bowl upside down and the mixture stays put.
Spread the meringue on top of the pie and then place in oven on broil to toast (or use a kitchen torch). Keep a close watch so it doesn't burn, it will toast QUICK!! Serve pie immediately and enjoy.
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