How do I make the lemon curd thick and smooth for this pie?

The lemon curd is thickened by combining plant-based milk, water, and cornstarch, then cooking it over medium heat, stirring until it bubbles and coats the back of a spoon.

What is aquafaba and how is it used in this vegan meringue?

Aquafaba is the liquid from canned chickpeas, and in this recipe, it's beaten with sugar and cream of tartar until it's light, fluffy, and holds stiff peaks for the meringue.

Can I prepare parts of this Lemon Meringue Pie in advance?

Yes, you can blind-bake the pastry crust and allow it to cool, and prepare the lemon curd and let it chill in the refrigerator. The aquafaba meringue is best made and assembled just before serving.

How do I brown the top of the meringue before serving?

The recipe suggests browning the top of the meringue before serving, which can be achieved using a kitchen torch or by briefly placing the pie under a broiler until golden.

Is this Lemon Meringue Pie suitable for a gluten-free diet?

Yes, this recipe is specifically designed to be gluten-free, using a gluten-free non-dairy milk and assuming a gluten-free pie crust for the base.

4 years ago

Lemon Meringue Pie
[Vegan, Gluten-Free]

RC By: Rebecca Coleman

Author Bio

Rebecca Coleman is a food and travel blogger based in Vancouver, BC, Canada, and describes... Read More

Order with Instacart Download Our App

A slice of vegan gluten-free lemon meringue pie on a white plate, showcasing the golden-brown aquafaba meringue peaks and bright yellow lemon curd.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Lemon Meringue Pie [Vegan, Gluten-Free]

Dairy Free

Vegan

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 the crust. Just whip up a batch of your favorite pie crust, fill it with rich and creamy lemon curd, and... Read More

Ingredients You Need for Lemon Meringue Pie [Vegan, Gluten-Free]

For the Lemon Curd:

Pie crust
1/3 cup non-dairy milk (gluten free)
1/3 cup water
1 tablespoon cornstarch
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

Order with Instacart Download Our App

How to Prepare Lemon Meringue Pie [Vegan, Gluten-Free]

Blind-bake the pastry crust and allow it to cool.
In a mason jar, combine the water, plant-based 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.

Notes

- To blind bake the crust, prick the base of the crust with a fork. Next, line the pie pan with parchment paper and fill it 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. - You can substitute coconut milk (from a can) for the water and oil. It gives a better creaminess and richness, and opaque appearance to the curd.