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Vegan Lemon Meringue Pie

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A delightful vegan twist on the classic lemon meringue pie, featuring a zesty lemon filling and fluffy aquafaba meringue.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/4 cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup lemon juice
  • 1/4 cup arrowroot powder
  • 1/4 teaspoon turmeric (for color)
  • 1/4 teaspoon salt
  • 1/2 cup aquafaba (from canned chickpeas)
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat the oven to 350°F (175°C). In a bowl, mix together flour, melted coconut oil, maple syrup, and salt until a dough forms. Press the dough into a pie pan and bake for 15-20 minutes until lightly golden. Once out of the oven, allow to cool.
  2. Combine water, sugar, lemon juice, arrowroot powder, turmeric, and salt in a saucepan. Cook over medium heat, stirring continuously until the mixture thickens. Remove from heat and let it cool slightly.
  3. Pour the zesty lemon filling into the cooled crust and chill in the refrigerator for at least 2 hours to set.
  4. Whip aquafaba and cream of tartar until stiff peaks form for the fluffy meringue.
  5. Spread the whipped meringue over the chilled lemon filling, then brown under a broiler for a minute or with a kitchen torch. Chill again before serving.

Notes

Serve with coconut whipped cream or vegan vanilla ice cream. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recypez.com/vegan-lemon-meringue-pie/

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