73% would make again
Plant-Based Lemon Meringue Pie
featured in Homemade Lemon Desserts You Have To Make
Plant-based lemon meringue pie is a refreshing and tangy dessert that's perfect for a hot summer day. The silky lemon filling is made with plant-based ingredients, creating a vegan and dairy-free option. The fluffy and sweet meringue topping made from aquafaba adds the perfect finishing touch.
Tasty Team
May 05, 2023
Ingredients
for 8 servings
Pastry
- 2 ½ cups plain flour (300 g)
- 150 g vegan butter (150 g), frozen and grated
- ¼ cup sugar (30 g)
- 1 teaspoon salt
- ¼ cup ice cold water (75 mL)
Lemon Curd
- 6 lemons, juiced
- 1 cup cornflour (100 g)
- 1 ½ cups sugar (300 g)
- ½ teaspoon ground turmeric
- 1 ¼ cups oat milk (300 mL)
- 1 lemon, zested
Meringue:
- 1 teaspoon lemon juice
- 1 can aquafaba, (liquid from canned chickpeas)
- 1 teaspoon vanilla
- 1 ½ cups caster sugar (175 g)
Nutrition Info
- Calories 367
- Fat 2g
- Carbs 78g
- Fiber 6g
- Sugar 26g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 180°C (350°F).
- Make the pastry: Add the flour and grated butter to a large bowl and rub together until the texture resembles breadcrumbs. Add the sugar, salt, and water and rub together a little more, but do not overmix! Tip out onto a clean surface and bring together into a ball. Wrap in cling film and let rest in the refrigerator for 10 minutes.
- Roll out the chilled pastry to ½ cm thick, then gently transfer to a 9-inch tart pan, trimming the excess pastry around the edges (you may roll a little of the excess dough into a ball and use this to push the pastry into the edges of the tin). Prick the bottom of the crust with a fork, line with parchment and baking weights, and bake for 15-20 minutes. Remove from the oven and let cool.
- Make the lemon curd: Combine the lemon juice, cornflour, sugar, turmeric, oat milk, and lemon zest in a large saucepan and whisk over medium-low heat until it thickens. Remove the pot from the heat.
- Make the meringue: Squeeze the lemon juice into the metal bowl of a stand mixer, then use the lemon half to coat the inside of the bowl evenly. Add the aquafaba and whip with the whisk attachment on high speed for 5 minutes, until it quadruples in volume.
- Add the sugar and vanilla and mix again on high speed for 5 minutes, until glossy and the sugar has dissolved.
- When the pastry is cool, fill three-quarters of the way with the lemon curd, then let cool for 20 minutes. Dollop the meringue over the curd and spread a little with a spatula to make grooves, which will caramelize into lovely browned marks.
- Broil for 3–55 minutes (keep an eye on it though to ensure it doesn’t burn!), until the top of the meringue is browned.
- Enjoy!
