When life hands you lemons – you should make this vegan lemon meringue pie. It's made with a few simple ingredients and can be even easier if you buy crust. Just whip up a batch of your favorite pie crust, fill it with a rich and creamy lemon curd, and top it with a (surprisingly) simple meringue that will have you and your friends sneaking back into the kitchen to lick the bowl. This citrusy dessert is the perfect treat to be enjoyed any time you get a chance to. Bring this vegan lemon meringue pie to a party to impress all of your friends! It's absolutely delicious!
Lemon Meringue Pie [Vegan, Gluten-Free]
For the Lemon Curd:
- Pie crust
- 1/3 cup oat milk
- 1/3 cup water
- 1 tablespoons corn starch
- 6 tablespoons sugar
- 6 tablespoons lemon juice (about 2-3 lemons)
- 1 lemon, zested
- 4 tablespoons olive oil
- A pinch of salt
For the Meringue:
- 1/3 cup chickpea water (aquafaba)
- 1/3 cup sugar
- 1/4 teaspoon cream of tartar
- Blind-bake the pastry crust and allow to cool (see notes).
- In a mason jar, combine the water, oat milk, and cornstarch. Screw on the lid and shake it well.
- Pour the mixture into a small, heavy-bottomed saucepan, and then cook it over medium heat, stirring it well with a whisk until it starts to bubble.
- Add the rest of the ingredients, and continue to stir until it thickens and bubbles. You’ll know it’s done when it coats the back of a spoon, and you can run your finger through it without it running back together.
- Place this in a separate bowl, and allow it to cool in the refrigerator.
- To make the meringue, place the aquafaba, sugar, and cream of tartar in a deep bowl and beat them well until they're light, fluffy, and you can turn the bowl upside down without it moving.
- Spread the lemon curd in an even layer in the pie shell and then top it with the meringue. If you want, you can brown the top of the meringue before you serve it.
To blind bake the crust, prick the base of the crust with a fork. Line the pie pan with parchment paper and fill with ceramic baking beans or dried beans/pulses. Bake for about 15 minutes, then remove the beans and cook until golden and flaky, about 5 minutes.