Vegan Lemon Meringue Pie - simply perfect, made with a zesty and tart vegan lemon curd and an easy biscuit base, topped with sweet vegan aquafaba meringue.
Place the biscuits into a food processor and pulse until they are broken down.
Melt the vegan butter, then combine the biscuit crumbles with the melted butter, and press the mix into the bottom and sides of your pointing.**
Place the pie base into the fridge for at least 30 minutes.
Create the vegan lemon curd
Place the butter, lemon juice, coconut milk, vanilla essence, and icing sugar into a medium-size saucepan over low heat. Bring to a simmer while stirring regularly.
In a small bowl, whisk the cornstarch and agar agar powder with 3 tablespoon of water or plant milk.
Pour the mix into your lemon curd and continue to stir for 5-10 minutes on the lowest heat setting or until the mix begins to thicken.
Immediately pour the lemon curd into the pie crust and place your lemon pie into the fridge to set for at least 4 hours or overnight.
Create the aquafaba meringue
Place the aquafaba into a saucepan and simmer on low heat until reduced to 125 ml.***
Transfer the reduced aquafaba to a mixing bowl. Combine with the cream of tartar and whisk with an electric hand mixer until stiff peaks form.
Place the granulated sugar and water into a non-stick saucepan and bring to a simmer on low to medium heat until it reaches 116-118°C (without stirring!).
Assemble
Pour the hot sugar syrup into the whipped aquafaba and continue to whisk until well combined.
Transfer the meringue mixture to a piping bag and decorate your pie - or alternatively spoon it on top for a more rustic finish.
Use a torch to lightly brown the vegan meringue, and slice to serve.
Notes
Store the vegan lemon meringue pie in the fridge for up to 3 days, or store it in the freezer prior to adding the meringue for up to 3 months.*For a gluten-free version, use gluten-free biscuits for the biscuit base.**For an extra zing, add fresh lemon zest to the biscuit base.***It's important that you reduce the aquafaba for a thicker, more egg-like texture. Please don't skip this step! You can prepare the aquafaba meringue ahead of time and store it in the fridge in an air-tight container for up to 3 days.
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