This Vegan Lemon Meringue Pie Has A Surprising Ingredient
Creating a vegan lemon meringue pie combines the refreshing tartness of lemon with the magic of aquafaba, making it a delightful dessert without the need for eggs or dairy. Fresh lemons are the key to unlocking that bright, zesty flavor in the curd. Lemons are naturally packed with vitamin C, antioxidants, and a burst of tangy goodness that brightens up both sweet and savory dishes. When choosing lemons, look for ones that feel heavy for their size, as they tend to contain more juice. The thinner the skin, the juicier the lemon! Besides their flavor, lemons also offer health benefits, supporting the immune system and promoting healthy skin. Whether you’re juicing them or using their zest, fresh lemons are an excellent ingredient to keep in your kitchen.
Did You Know?
Aquafaba, the liquid from a can of chickpeas, is a fantastic egg substitute in vegan baking. It whips up just like egg whites to create a fluffy, stable meringue. This magical liquid contains proteins and starches that mimic the structure of egg whites, making it ideal for creating airy and light desserts. In our Vegan Lemon Meringue Pie, aquafaba forms the perfect meringue topping, adding a deliciously light and sweet contrast to the tangy lemon curd. Plus, using aquafaba reduces waste and adds a unique twist to your baking repertoire!
Yield: 8 servings
Ingredients:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup vegan butter, cold and cubed
2-4 tablespoons ice water
1 cup fresh lemon juice (about 4-5 lemons)
1 tablespoon lemon zest
1 cup coconut cream
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon turmeric (for color, optional)
Pinch of salt
3/4 cup aquafaba (liquid from one can of chickpeas)
1/4 teaspoon cream of tartar
1/2 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the flour, sugar, and salt. Add the cold vegan butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Personal Tip: I like to keep the butter very cold to get that flakier crust!
Gradually add ice water, one tablespoon at a time, until the dough comes together.
Personal Tip: Don’t overwork the dough, or it could get tough!
Roll out the dough on a floured surface and transfer it to a 9-inch pie pan. Trim any excess dough and crimp the edges.
Poke the bottom with a fork and bake for 15 minutes, or until lightly golden. Let cool.
Personal Tip: Weigh the crust down with pie weights or dried beans to prevent it from puffing up!
Prepare the Lemon Curd:
In a medium saucepan, combine lemon juice, lemon zest, coconut cream, sugar, cornstarch, turmeric (if using), and a pinch of salt.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, then remove from heat.
Personal Tip: Make sure to whisk constantly to prevent lumps in your curd!
Pour the lemon curd into the baked pie crust and let it cool to room temperature. Refrigerate for at least 2 hours to set.
Personal Tip: The pie needs to cool completely before adding the meringue for the best results!
Prepare the Meringue:
In a large bowl, combine the aquafaba and cream of tartar. Beat with an electric mixer on high speed until soft peaks form.
Personal Tip: Be patient! It can take a little longer than egg whites to whip up.
Gradually add the powdered sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
Personal Tip: Be sure the peaks are stiff and glossy before moving on.
Add the vanilla extract and beat for another minute to combine.
Assemble the Pie:
Preheat your oven to 400°F (200°C).
Spread the meringue evenly over the chilled lemon curd, making sure to seal the edges.
Personal Tip: Sealing the meringue to the crust prevents it from shrinking!
Bake for 5-7 minutes, or until the meringue is lightly browned.
Let the pie cool to room temperature before slicing and serving.
Personal Tip: A serrated knife works well for cutting the pie cleanly!
Nutritional Information (Per Serving): Calories, 350; Fat, 15g; Saturated Fat, 10g; Carbohydrates, 50g; Fiber, 2g; Sugars, 30g; Protein, 3g
Kitchen Tips, Great Ideas, How to Save Money
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Budget-Friendly Ingredients: Purchase basic baking supplies like flour, sugar, and cornstarch in bulk to save money. These pantry staples have a long shelf life and are used in many recipes.
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Homemade Substitutes: Make your own coconut cream by refrigerating a can of full-fat coconut milk and scooping out the thick cream that rises to the top. This is a more affordable option than buying pre-packaged coconut cream.
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Aquafaba Efficiency: Use the chickpeas from your aquafaba to make hummus or add to salads for a nutritious meal. This way, you’re using the whole can and reducing waste.
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Energy Efficiency: When preheating the oven, ensure that your pie crust and lemon curd are ready to go. This saves energy and reduces baking time.
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Reusable Baking Tools: Invest in reusable silicone baking mats and pie weights. These tools last longer than disposable options and are environmentally friendly.
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Smart Storage: Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for several days and can be a delightful dessert to enjoy throughout the week.
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Ingredient Substitutions: If you don’t have turmeric for coloring the lemon curd, you can skip it. The flavor won’t be affected, and the pie will still taste delicious.
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Creative Decorations: Use a piping bag to create decorative swirls or peaks with the meringue. This can make your pie look professional and appealing without spending extra money on decorations.
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Learning Resources: Utilize free online tutorials and vegan baking blogs for more tips and tricks. They can provide additional insights and creative ideas for your baking adventures.
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Sharing and Community: Join local or online vegan baking communities to share recipes and get feedback. This can help you improve your skills and discover new cost-effective techniques.
Let’s Learn More About Aquafaba
I know we've talked about if some already above but here is a bit more information. Aquafaba is the viscous liquid that remains after cooking legumes like chickpeas. While many people drain and discard it, aquafaba has incredible properties that make it a valuable ingredient in vegan baking. It can be whipped into stiff peaks just like egg whites, making it an ideal egg substitute for meringues, mousses, and even macarons.
Aquafaba contains proteins and starches that provide structure and stability, similar to eggs. You can typically find aquafaba by simply draining a can of chickpeas, but there are also ready-to-use versions available for purchase online and in specialty stores. It's a perfect solution for anyone looking to reduce food waste while embracing plant-based ingredients in their kitchen.