Hamdi Saidani Vegan Lemon Meringue Pie recipe, a delightful plant-based take on the classic dessert serves 6-8 and takes approximately 1 hour and 30 minutes to prepare and bake. This recipe offers all the tangy lemon flavor and fluffy meringue of the traditional version, made completely dairy-free and egg-free.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Vegan Lemon Meringue Pie Recipe:
- Vegan-Friendly: Enjoy all the deliciousness of lemon meringue pie without any animal products.
- Surprisingly Easy: This recipe proves that vegan desserts can be just as delicious and impressive as their traditional counterparts.
- Bright and Flavorful: The tart lemon curd and sweet meringue create a perfect balance of flavors.
- Impressive Presentation: This pie is visually stunning and perfect for any occasion.
❓ What Is Vegan Lemon Meringue Pie Recipe?
Vegan Lemon Meringue Pie is a plant-based version of the classic dessert. It features a dairy-free crust, a tangy lemon curd made without eggs, and a fluffy meringue made with aquafaba (chickpea brine).
🍋 Ingredients
- 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup vegan butter, cold and cut into small pieces
- 2-3 tablespoons ice water
- 1/2 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 2 tablespoons cornstarch
- 1/4 cup vegan butter, melted
- 1 teaspoon lemon zest
- Pinch of salt
- 3/4 cup aquafaba (from one can of chickpeas)
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
🥮 Instructions:
- In a medium bowl, whisk together flour and salt. Cut in vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a saucepan, whisk together sugar, lemon juice, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in melted vegan butter and lemon zest. Let cool completely.
- In a clean bowl, beat aquafaba with cream of tartar using an electric mixer until stiff peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and place it in a 9-inch pie plate. Trim and crimp the edges.
- Prick the bottom with a fork. Bake for 15-20 minutes, or until lightly golden. Let cool completely.
- Pour the cooled lemon curd into the pre-baked crust. Top with meringue and use a kitchen torch to lightly brown the meringue.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
💭 Recipe Tips:
- Chill the Dough: Chilling the dough is crucial for a flaky crust.
- Blind Bake: For an extra-crispy crust, blind bake the pie crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for 10 minutes before adding the filling.
- Don’t Overcook the Curd: Overcooking the lemon curd can cause it to curdle.
- Use a Clean Bowl for Meringue: Any trace of grease in the bowl will prevent the meringue from forming properly.
- Close to Serving: Assemble the bars close to serving to prevent the meringue from weeping.
🥂 What To Serve With Vegan Lemon Meringue Pie?
The Vegan Lemon Meringue Pie of the lemon pairs perfectly with a warm beverage serve it with a dollop of vegan whipped cream and fresh berries.
🎚 How To Store And Reahet Leftovers Lemon Meringue Pie?
Refrigerator: Store leftovers lemon meringue pie in an airtight container in the refrigerator for up to 3 days.
This pie is best served cold and is not recommended for reheating. The meringue may deflate and become soggy.
FAQ’S
How do I make the meringue for Vegan Lemon Meringue Pie?
The meringue for Vegan Lemon Meringue Pie is made using aquafaba (chickpea water), whipped with cream of tartar and sugar until it forms stiff peaks.
Can I use bottled lemon juice for Vegan Lemon Meringue Pie?
Fresh lemon juice is recommended for Vegan Lemon Meringue Pie to provide the best flavor, but bottled lemon juice can be used if fresh lemons are not available.
How do I prevent the lemon filling from being too runny in Vegan Lemon Meringue Pie?
To prevent the filling in Vegan Lemon Meringue Pie from being runny, make sure to cook the cornstarch mixture until it thickens completely before pouring it into the crust.
What is aquafaba and why is it used in Vegan Lemon Meringue Pie?
Aquafaba is the liquid from canned chickpeas and is used in Vegan Lemon Meringue Pie because it mimics egg whites, allowing it to whip into a stable meringue.
What plant-based milk is best for Vegan Lemon Meringue Pie?
Unsweetened almond milk, oat milk, or coconut milk work best in Vegan Lemon Meringue Pie as they provide a creamy texture without overpowering the lemon flavor.
Why is my Vegan Lemon Meringue Pie filling too tart?
If the filling for Vegan Lemon Meringue Pie is too tart add a bit more sweetener to balance the acidity from the lemon juice.
Try More Lemon Desserts Recipes:
Nutrition Facts
Serving Size: 1 Serving
- Calories: 349 kcal
- Carbohydrates: 56 g
- Protein: 2 g
- Fat: 14 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Sodium: 152 mg
- Potassium: 117 mg
- Fiber: 1 g
- Sugar: 40 g
- Vitamin A: 135 IU
- Vitamin C: 7 mg
- Calcium: 12 mg
- Iron: 2 mg
Vegan Lemon Meringue Pie
Description
Vegan Lemon Meringue Pie recipe, a delightful plant-based take on the classic dessert serves 6-8 and takes approximately 1 hour and 30 minutes to prepare and bake. This recipe offers all the tangy lemon flavor and fluffy meringue of the traditional version, made completely dairy-free and egg-free.
Ingredients
Instructions
- In a medium bowl, whisk together flour and salt. Cut in vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a saucepan, whisk together sugar, lemon juice, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in melted vegan butter and lemon zest. Let cool completely.
- In a clean bowl, beat aquafaba with cream of tartar using an electric mixer until stiff peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and place it in a 9-inch pie plate. Trim and crimp the edges.
- Prick the bottom with a fork. Bake for 15-20 minutes, or until lightly golden. Let cool completely.
- Pour the cooled lemon curd into the pre-baked crust. Top with meringue and use a kitchen torch to lightly brown the meringue.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Chill the Dough: Chilling the dough is crucial for a flaky crust.
Blind Bake: For an extra-crispy crust, blind bake the pie crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for 10 minutes before adding the filling.
Don’t Overcook the Curd: Overcooking the lemon curd can cause it to curdle.
Use a Clean Bowl for Meringue: Any trace of grease in the bowl will prevent the meringue from forming properly.
Close to Serving: Assemble the bars close to serving to prevent the meringue from weeping.
