Description
This Vegan Lemon Meringue Pie features a crisp homemade vegan pie crust filled with a silky lemon curd made from fresh lemon juice and plant-based milk. Topped with a light and airy vegan Italian meringue, this dessert combines tangy citrus flavor with a sweet, fluffy topping. Perfectly baked and refrigerated to set, it offers a delightful vegan twist on a classic favorite.
Ingredients
Scale
Pie Crust
- 1 batch vegan pie crust (*makes extra dough – see note 1)
Lemon Curd Filling
- 3 tablespoons lemon zest (*see note 2)
- 250 ml freshly squeezed lemon juice (*see note 2)
- 300 ml soy milk (or almond milk or oat milk)
- 300 g granulated sugar
- 50 g cornstarch (cornflour)
- ¼ teaspoon sea salt
- ¼ teaspoon ground turmeric (optional *see note 3)
- 100 g vegan butter (cold and cubed *see note 4)
Meringue Topping
- 1 batch vegan Italian meringue (made from reduced aquafaba)
Instructions
- Preparation (up to 2 days in advance): Prepare the vegan pie crust dough and chill it in the refrigerator until ready to use. Simultaneously, reduce the aquafaba for the vegan Italian meringue topping and refrigerate it until needed.
- Grease and preheat: Lightly grease a 9-inch pie tin with oil or vegan butter, then dust with flour and knock off the excess so it’s lightly coated. Optionally, place a parchment round at the base. Preheat your oven to fan 190°C (374°F) or conventional 210°C (410°F). Also, preheat an aluminum tray or baking sheet in the oven.
- Roll and line the pie crust: Roll out the chilled pie dough to â…›-inch thickness, ensuring it is slightly larger than the tin circumference. Carefully transfer it over the pie tin and gently ease it into the sides. Trim excess dough and press edges down with a fork. Pierce holes into the base using a fork to prevent bubbling.
- Blind bake the crust: Cut a parchment circle slightly larger than the pie tin, scrunch it, and place over the dough. Fill with pie weights, dried beans, rice, or lentils. Bake for 20 minutes to set the crust.
- Finish baking crust: Remove parchment and weights carefully, then continue baking for 15-20 more minutes until the crust is golden brown. Cool completely to room temperature but keep it in the tin.
- Prepare lemon filling: Combine lemon zest, lemon juice, soy milk, sugar, cornstarch, sea salt, and turmeric (if using) in a high-speed blender. Blend until completely smooth. Transfer to a saucepan and cook over medium heat for about 5 minutes, stirring constantly until thickened and coating the back of a spatula. Remove from heat.
- Incorporate butter: Place cold, cubed vegan butter in a large mixing bowl. Pour the warm lemon curd over the butter and whisk thoroughly until smooth and silky.
- Cool and fill pie crust: Allow the lemon filling to cool for 20-30 minutes, whisking intermittently every 5 minutes to prevent skin formation. Pour the filling into the cooled pastry shell. Refrigerate for at least 4 hours, preferably overnight, until set.
- Top with meringue: Prepare the vegan Italian meringue topping. Spoon it evenly over the set lemon pie. Use a blow torch to lightly torch the meringue before serving, creating a toasted finish.
- Storage: Store the assembled pie in an airtight container in the refrigerator. The meringue topping will keep well for 2-3 days refrigerated. Alternatively, prepare the filled pie ahead of time and add the meringue topping on the day of serving for optimal freshness.
Notes
- Note 1: The vegan pie crust recipe yields extra dough which can be stored or used for another pie.
- Note 2: Use freshly grated lemon zest and freshly squeezed lemon juice for optimal flavor.
- Note 3: Ground turmeric is optional and used to enhance color without impacting flavor.
- Note 4: Use cold vegan butter to help achieve a rich and smooth filling texture.
