Vegan Lemon Meringue Pie That Will Blow Your Mind

Ingredients:

Crust:

Buy your favorite ready-made vegan pie crust and chill in the refrigerator.

Filling:

• 1 cup sugar
• 1/4 cup corn starch
• 1/4 teaspoon (or less) ground turmeric
• Pinch salt
• 1 1/2 cups water
• Zest + juice of 2 lemons
• 1/4 cup coconut oil
• 1/3 cup non-dairy milk (we used unsweetened almond milk).

Aquafaba Meringue:

• 1/2 cup aquafaba (the liquid drained from a can of no-salt-added chickpeas)
• 1/8 teaspoon cream of tartar
• 1/2 cup any extra-fine white sugar, like Caster sugar

Directions

Make the filling:

In a medium saucepan, stir together the sugar, corn starch, turmeric and salt.

Turn heat on to medium and whisk in the water, lemon juice and lemon zest. Bring to a simmer, whisking gently as the mixture thickens.

Once the mixture has bubbled and thickened, whisk in the coconut oil followed by the non-dairy milk. Continue whisking for another minute and remove from the heat.

Pour into the chilled pie crust and set aside to cool at room temperature.

Then whip up the aquafaba meringue:

Combine the aquafaba and cream of tartar and beat on high until soft peaks form. Depending on the quality of aquafaba, this can take a few minutes or up to 10 minutes.

Add the sugar and continue beating until stiff peaks form. Rub a small amount of the meringue between your fingers; if the mixture feels gritty continue beating until the sugar dissolves.

Finish

Spoon the meringue over the slightly cooled filling. Make sure to spread the meringue all the way to the crust. Use a knife to swirl the meringue into pretty spirals and peaks.

Bake at 350 degrees for 8-15 minutes. Keep a very close eye on this pie, the meringue’s peaks can go from golden-brown to black in just a couple of minutes.

Cool pie to room temperature before refrigerating with a VERY loose cover (anything that touches the meringue will stick to it).

Enjoy!

Nutrition Facts:

Serving Size: 1 Slice
Makes 8 servings