Vegan Lemon Meringue Pie
Vegan Lemon Meringue Pie with fresh lemon curd, light and airy meringue, and flaky pie crust is the ultimate dessert. Every bite is bright, tangy, and light!
Servings: 8 slices
Lemon Curd Filling
- 1 cup full fat coconut milk (use mostly the creamy, thick part)
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons vegan butter
- few drops yellow food coloring, optional
- 1/8 teaspoon salt
Bake the pie crust
Make the crust according to instructions and line it in the pie plate. Flute the edges as desired. Ideally, chill the pie crust for at least 4 hours in the fridge or freeze for 30 minutes. This will help the crust not shrink in the oven.
Preheat the oven to 425 degrees F. Line the pie crust with foil or parchment paper (but I prefer foil), and fill the pie with sugar (or dry beans, rice or pie weights), to the top of the crust so it can't shrink down. Place in the oven and bake for 10-15 minutes, until the edges start to brown.
Remove from the oven, and carefully remove the parchment/foil with the sugar (I place it in a large container to use for another purpose.) Poke holes in the bottom of the crust with a fork and bake for about 10 more minutes, until cooked and slightly golden. Set aside and turn off the oven.
Make the lemon curd
Add all ingredients to a small pot and warm over medium heat, whisking frequently until the mixture thickens. It will take about 10 minutes. Remove from heat. If you can see any little chunks of cornstarch, use an immersion blender and blend in the pot until smooth. It should be quite thick at this point.
Spread warm lemon curd filling into the baked crust. Chill in the refrigerator for about 4 hours until the lemon curd is cool and firm.
Make the meringue
Add the aquafaba and cream of tartar to a stand mixer with whisk attachment (or use a hand mixer.) Beat on high for about 5 minutes until stiff peaks form, then slowly add the powdered sugar until it's all combined.
Spread the meringue over the filling and make decorative peaks with the back of a large spoon.
Use a kitchen blow torch to lightly toast the meringue, or place it under a broiler for just a few minutes until lightly browned.
Enjoy as soon as possible for best results! The meringue will start to deflate after a few hours, but it still tastes amazing the next day or two. If you are serving company though, prepare the meringue right before serving so it's nice and high. You can prep the lemon curd in the pie crust a day ahead of time if desired.
- I tested the recipe several times and found this method to be the best, though usually lemon meringue pies are baked again with the meringue, to dry it out somewhat. However, this causes the lemon filling to become watery and the meringue slips and shrinks. I prefer simply toasting it with a blow torch, the pie stays together much better and is prettier!
- While you may use another milk for the coconut milk in the curd, your filling may be a bit thin and not hold together as well.
- I have not tried using anything other than cornstarch to thicken, but tapioca starch or arrowroot might work.
- You can use a store bought vegan pie crust if desired, but homemade tastes so much better.
Serving: 1of 8 servings | Calories: 349kcal | Carbohydrates: 56g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 152mg | Potassium: 117mg | Fiber: 1g | Sugar: 40g | Vitamin A: 135IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 2mg