Welcome to the best vegan lemon meringue pie recipe in the world! 🍋This blissfully delicious lemon meringue pie begins with a flaky golden buttery crust, filled with a silky-smooth lemon custard that is the perfect balance of sweet and tart and topped with glorious mounds of luscious vegan meringue.
200mlaquafabaliquid from one 15 oz. can of chickpeas (garbanzo beans)
½ teaspooncream of tartar
270gramspowdered sugarorganic, vegan (roughly 2-¼ C)
½vanilla pod, seeds scraped
1teaspoonxanthan gumfor thickening
Basic Vegan Pie Crust
In a large mixing bowl, combine flour and salt.
Using either a pastry cutter or fork, begin working the shortening and butter into the flour. Keep cutting in the shortening and butter until the dough becomes crumbly, turning into pea-sized pieces. If you need to, use just the tips of your fingers to work the flour and fat together, avoiding over-heating or melting the butter and shortening. The trick to creating a nice flaky crust is keeping your fats cold, so don't overwork the dough with your hands.
Once the dough has reached a crumbly consistency, begin adding cold water, one tablespoon at a time, just until you can roll the dough into a ball. While you can roll out your dough immediately, I recommend wrapping the dough ball in a piece of plastic wrap and placing it in the refrigerator for 1-2 hours to completely chill.
When you're ready to roll out your dough, you'll want to prepare a clean, flat surface. A large cutting board or silicone mat works best. Sprinkle and spread a small amount of flour onto your board and rolling pinand begin rolling out the dough in each direction until you have about an 11-12 inch circle.
Lay the circle of dough over the rolling pin and lift it off the board, gently setting it across your pie dish. Very carefully, use your fingers to lightly press the dough into the dish, making sure not to tear the dough.
Once the dough is completely pressed into the dish, take a sharp knife and cut around the rim of the pie dish, removing the excess dough. You can finish the edges of the crust either by pinching or fluting the edge, or easier still, gently press the back of a fork all along the edge creating a ridged pattern. Or, if you are using a classic style fluted pie dish, simply shape your dough to fit the rim.
🥕NOTE: This recipe calls for a pre-baked or 'blind-baked' pie crust. Using a fork, prick the bottom of the unbaked shell several times on the bottom, or weight the bottom of the shell using dried beans or pie weights. This helps to keep your crust from bubbling up from the bottom or shrinking around the sides when baking. If you use beans or weights, just make sure to first line the unbaked crust with a layer of parchment paper before adding the weights. Bake the shell at 425º for approximately 10 minutes or until edges are slightly golden.
Vegan Lemon Pie Filling
Place sugar, salt, and cornstarch in a 4 qt. or medium size sauce pan. Add boiling water and lemon zest.
Cook on stovetop over medium-low heat, stirring continuously with a wire whisk until thickened (approx. 10-15 minutes). Add butter, don't stir. Remove from heat.
In a small bowl or measuring cup, stir together the JUST Egg and lemon juice, then pour into hot mixture, stirring until fully combined. Pour lemon filling through a wire strainer (to remove any possible lumps or lemon seeds) into a pre-baked pie shell.
Bake at 400º for 10 minutes. Remove from oven and place on wire rack while preparing meringue. (Pie filling will still be liquid when removed from oven.)
Preheat oven to 325º
Pour aquafaba into a deep mixing bowl or stand mixer bowl.
Add cream of tartar.
Using an electric hand or stand mixer with a whisk attachment, whisk on medium speed for 3-5 minutes, until foaming. Increase speed to high and continue whisking for 5-10 minutes, until stiff peaks form.
Start adding sugar, one tablespoon at a time, while continuing to whisk into a stiff meringue.
Add vanilla seeds and xanthan gum. Whisk an additional 30 seconds.
Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe meringue over pie, covering completely. If you don't have a piping bag, simply spoon dollops of meringue with a spatula or large spoon over the pie filling, covering to the edges.
Place pie into oven at 325º and bake for approximately 18 minutes or until meringue is lightly brown on the peaks. Pie filling will be wobbly and not yet fully set. Remove from the oven and place pie on cooling rack for 20-30 minutes. Sprinkle with zest (if desired), then refrigerate, uncovered, until filling is completely set (1-2 hrs.)
🥕I do hope you enjoy this recipe. Don't let the steps intimidate you, it's all pretty straight forward and a lot easier than you might think! I promise, once you taste a bite of this luscious lemon meringue pie, you'll be baking another without hesitation! 🍋🥕JUST Egg is a specific name-brand egg replacer which I have found to be ideal for creating this recipe. You can purchase it on Amazon and at many retail grocers. Here is a link to find it at a store near you: https://find.ju.st/justfoods/site/locator.php?MM=panel2 🥕Oven temperatures can vary depending on your oven. An oven thermometer can be very helpful for baking. 🥕The meringue recipe is inspired by Prue Leith’s recipe for Vegan Tropical Pavlova as seen on The Great British Bake Off. You will see that some of the ingredients are listed by weight, which is quite common in baking recipes, as it is far more accurate. If you don’t have a food scale, you really should consider getting one. A scale can make the difference between a hit or a miss in baking. Many recipes require very specific measurements and using a food scale can be the difference between a hit or a miss. This recipe was updated 11/03/2020 and on 08/14/21.