Lemon meringue pie, made vegan! What was once the equivalent of the Holy Grail to most plant-based pie bakers is now easily within reach, thanks to the winning combination of tofu and aquafaba! This pie is the perfect combination of sweet and tart, and it's sure to be a hit at family gatherings or with just you and a special someone on a Sunday afternoon.
Lemon Meringue Pie [Vegan]
- 1 vegan graham cracker crust, homemade or store-bought
- 1 package of extra-firm silken tofu (pressed for 30 minutes-1 hour)
- 5 tablespoons agave
- 1/4 teaspoon turmeric (for color)
- Juice from one large lemon (about 3 tablespoons)
- 1 tablespoon coconut oil
- 1 tablespoon cashew milk
- 2 teaspoons cream of tartar
- 1/2 teaspoon vanilla extract
- Aquafaba (liquid from a can of chickpeas)
- 1 cup powdered sugar
- Blend all of the filling ingredients in a blender until smooth, then carefully pour it into the graham cracker crust.
- Using a standing or electric mixer, whisk the aquafaba until stiff peaks form. Add in the cream of tartar, vanilla extract, and powdered sugar. Whisk on high again until the stiff peaks have reformed.
- Pipe or scoop the meringue on top of the pie filling. Refrigerate the pie overnight to allow the meringue to stiffen.
- When you are ready to serve, you can lightly brown the top of the meringue by using a kitchen torch or by placing the pie under the broiler for 2-4 minutes. Top with powdered sugar if desired.