This vegan lemon meringue pie is a delicious take on the classic pastry. Traditionally reliant on egg-based ingredients, this recipe forgoes the animal products to make an elegant pie that’s lemony, tangy, crumbly and as light as air.
There are three components to this dessert – the buttery shortbread crust, the rich and lemony curd filling, and the smooth and fluffy meringue to top it off.
How To Make The Components of Vegan Lemon Meringue Pie
How To Make The Lemon Curd
Making perfect yolk-free lemon curd is easy with my simple recipe. The taste will blow anyone away. Start by zesting the rind of 2-3 lemons to get 2 tablespoons worth. Next, juice 4-5 lemons until you have 1/2 cup of fresh lemon juice. Set the fresh ingredients aside.
On a stove place a saucepan on medium heat and add 1 cup of granulated sugar, 4 tablespoons of cornstarch and 1 cup of water. Stir together and watch closely for it to reach a rolling boil. Let it bubble for 1 minute before moving off heat. The sauce will become clear and thick. Quickly add the lemon zest, lemon juice and 2 tablespoons vegan butter and stir until the curd looks smooth. Let cool and then refrigerate. At the end you’ll have a delicious tangy and lemony sauce to use in any number of desserts.
How To Make Vegan Shortbread Crust
This simple shortbread crust is easy to make and only needs 3 ingredients. To make this super buttery and soft dough you need 3/4 cup salted vegan butter, 1/3 cup confectioners sugar and 1 1/2 cups all-purpose flour. Blend all the ingredients in a stand mixer until it becomes a soft dough.
To prepare the tart shells, line a baking tray with cupcake liners and shape the dough into each mold. The pastry will be very soft so carefully push the dough to create the tart shape. Prick each tart shell with a fork and then bake in an oven set to 350°F for 15-20 minutes. Allow to cool and fill with the lemon curd filling.
How To Make Fluffy Aquafaba Meringue
To make the super fluffy meringue, start by blending 1 cup of granulated sugar until it becomes powdery, reserve 3/4 cup of this. Next, drain a can of garbanzo beans and reserve the brine. In a large bowl combine 3/4 cup sugar and the brine with 1/4 teaspoon cream of tartar and 1/2 teaspoons vanilla extract.
Using canned garbanzo beans brine is the perfect base for fluffy meringue. Brine from other types of beans will not yield the stiff peaks we are looking for.
Blend with a high-speed mixer until stiff peaks form; around 10 minutes. The resulting meringue will be light and airy. Next, use a piping bag to pipe large swirls on top of the lemon curd and bake on a low broil until the tops of the meringue are golden.
Lemon meringue pie is a dessert that never fails to please. The mini tarts are prefect for individual servings but this recipe can also be used to make a large 9-inch meringue. If you’re feeling a little experimental, try using different fruit flavors in the curd and follow the rest of the recipe as stated.
Did you make this lemon meringue pie? Please leave a rating below and don’t forget to tag @PlantBased_Provisions on Instagram!
For more delicious desserts, try these recipes:
Lemon Meringue Pie
This lemon meringue pie has a buttery shortbread crust, rich and lemony curd filling, and a smooth and fluffy meringue to top it off.
- Using canned garbanzo beans brine is the perfect base for fluffy meringue. Brine from other types of beans will not yield the stiff peaks we are looking for.
Ingredients
For The Lemon Curd
- 2 Tablespoons Fresh Lemon Zest
- 1/2 Cup Fresh Lemon Juice
- 4 Tablespoons Cornstarch
- 1 Cup Pure Cane Granulated Sugar (I Recommend Zulka)
- 1 Cup Water
- 2 Tablespoons Vegan Butter (I Recommend Earth Balance)
Mozzarella Cheese Sauce
- 1 Cup Raw Cashews
- 2 Heaping Tablespoons Nutritional Yeast
- 1/4 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1/2 Cup + 1/8 Cup Water
- Juice of 1 Lemon
For The Shortbread Crust
- 3/4 Cup Vegan Butter (I Recommend Earth Balance)
- 1/3 Cup Confectioner’s Sugar
- 1 1/2 Cup All-Purpose Flour
For The Meringue Topping
- 1 Cup Pure Cane Granulated Sugar (I Recommend Zulka)
- 1 Can Garbanzo Beans (Chickpeas)
- 1/4 Teaspoon Cream Of Tartar
- 1/2 Cup Vanilla Extract
Lemon Curd Directions
- Start by zesting the rind of 2-3 lemons to get 2 tablespoons worth.
- Next, juice 4-5 lemons until you have 1/2 cup of fresh lemon juice. Set the fresh ingredients aside.
- On a stove place a saucepan on medium heat and add 1 cup of granulated sugar, 4 tablespoons of cornstarch and 1 cup of water.
- Stir together and watch closely for it to reach a rolling boil. Let it bubble for 1 minute before moving off heat. The sauce will become clear and thick.
- Quickly add the lemon zest, lemon juice and 2 tablespoons vegan butter and stir until the curd looks smooth. Let cool and then refrigerate.
Shortbread Crust Directions
- Blend all the ingredients in a stand mixer until it becomes a soft dough.
- To prepare the tart shells, line a baking tray with cupcake liners and shape the dough into each mold. The pastry will be very soft so carefully push the dough to create the tart shape.
- Prick each tart shell with a fork and then bake in an oven set to 350°F for 15-20 minutes. Allow to cool and fill with the lemon curd filling.
Meringue Topping Directions
- Start by blending 1 cup of granulated sugar until it becomes powdery, reserve 3/4 cup of this.
- Next, drain a can of garbanzo beans and reserve the brine.
- In a large bowl combine 3/4 cup sugar and the brine with 1/4 teaspoon cream of tartar and 1/2 teaspoons vanilla extract.
- Blend with a high-speed mixer until stiff peaks form, around 10 minutes. The resulting meringue will be light and airy and you should be able to turn the bowl upside down without the meringue falling out.
- Next, use a piping bag to pipe large swirls on top of the lemon curd and bake on a low broil until the tops of the meringue are golden.
Nutrition
Per Serving (1 Pie): 275 calories; 14 g fat; 35 g carbohydrates; 2 g protein; 21 mg sugar; 133 mg sodiumDid You Make This Recipe?
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