The BEST Vegan lemon meringue pie recipe- A delicious vegan lemon curd topped with vegan meringue! No refined sugar and no eggs needed, this vegan lemon pie is a show stopper!
- 1 9 inch pie crust of choice * See notes
For the vegan lemon curd
- 1/3 cup cornflour cornstarch ** See notes
- 1 cup superfine sugar caster sugar *** See notes
- 3/4 cup lemon juice
- 1 cup coconut milk
- 1/4 teaspoon yellow food coloring **** See notes
For the vegan meringue
- 1/2 cup Aquafaba liquid from 1 x 400 gram can of chickpea water.
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar or sugar free powdered sugar
Prepare your pie crust. Either store bought, homemade or a no bake crust. Set aside.
Place cornflour and superfine sugar in a saucepan. Stir through the lemon juice and coconut milk. Add the yellow food coloring slowly, until nice and yellow (like a lemon meringue pie color).
Turn the heat on medium. Stir for 1-2 minutes, or until the sugar dissolves. Increase the heat to medium-high and cook for around 5 minutes, stirring constantly, until mixture begins to bubble and thicken.
Remove the lemon curd from the heat. Moving quickly, transfer the lemon curd into the pie crust. Refrigerate for at least 2 hours, to firm up.
Once the lemon curd has firmed up, start preparing your vegan meringue. In a large mixing bowl, add your aquafaba and beat until soft peaks form, around 5 minutes. Add the cream of tartar and continue beating, until combined. Slowly add the powdered sugar, and continue beating until stiff, glossy peaks form. Add the vanilla extract.
Using a rubber spatula, spread out the vegan meringue over the top of the lemon pie. Using a blow torch, gently brown the tops of the meringue.
** You can use arrowroot or tapioca starch.
*** Keep it sugar free and paleo by using blended up erythritol.
**** Natural food coloring. You can also add a pinch of turmeric.