Pucker Up! The Zesty Vegan Lemon Meringue Pie That Will Make You Forget Eggs
Hey there, fellow food adventurers! Get ready to have your taste buds tantalized because I’m about to drop a recipe that’s been a labor of love (and many, many taste tests!): a vegan lemon meringue pie that's so good, it'll make you question everything you thought you knew about egg-free baking.
A Vegan Twist on a Classic
This isn't just any vegan pie. We’re talking about a dessert that stands toe-to-toe with the traditional version, minus the eggs and dairy. Yes, you heard that right! It’s got the same tangy lemon curd and sky-high meringue you crave, all thanks to some clever plant-based magic.
My 'Cake Problem' (and How You Can Help!)
Like any self-respecting baker, my kitchen often resembles a cake and dessert tornado zone. To deal with my constant overflow of goodies, I started a neighborhood cake giveaway group. To my surprise, it exploded with interest. Lemon meringue was the first treat I shared, and it was a hit – even with the non-vegans! It’s truly heart-warming and solved my cake conundrum!
Time-Saving Tips (Because We’re All Busy Bees)
Let's be honest; lemon meringue pie is a labour of love. It does involve some waiting between the layers, but here’s a secret: it is entirely possible to make it much more manageable! Here are my little cheat notes to get it done faster:
- Make the curd ahead: Prepare it a day before and store it in the fridge.
- Prep the pastry in advance: Make it a day before, line your tart tin, but bake it fresh on the day.
- Skip the curd pre-bake: Instead of pre-baking, just place your curd-filled pie in the fridge to set for a few hours.
- Torch the meringue: Forgo baking the meringue for an extended period and simply toast it with a chef's torch or a quick broil.
Key Ingredients: The Stars of the Show
- Gluten-Free Flour: This recipe is very flexible. If you are gluten-free, use a good quality gluten-free mix.
- Sugar: This is your best friend for both curd and meringue structure, so don't skimp on it!
- Vegan Butter: The secret to a flaky crust and creamy curd, make sure to use one in a block format for the best results.
- Cornflour/Cornstarch: A MUST for thickening the curd and stabilizing the meringue.
- Plant Milk: Go for rich and creamy options like oat or soy for the best consistency.
- Lemon Juice: Don't be shy! Lots of lemon juice for that perfect zing.
- Aquafaba: This bean juice is the magic behind our fluffy vegan meringue. Make sure all your kit is grease free when making your meringue.
- Xanthan Gum: A pinch can keep your meringue from deflating. It really helps with the overall structure of this pie.
Let’s Get Baking!
- The Pastry Base: Mix your dry ingredients, add cold vegan butter, then a splash of cold water to form a dough. Chill, roll out, and bake until golden.
- The Tangy Lemon Curd: Gently heat plant milk with cornflour and sugar until thick, then add lemon juice and vegan butter. Pour this into the baked base.
- The Meringue Magic: Whip aquafaba with lemon juice until it forms stiff peaks. Then, slowly add sugar, cornstarch, and xanthan gum to create a glossy, cloud-like topping.
- Assemble and Finish: Dollop the meringue over your pie, create swirls with a spoon, then bake or toast with a torch to a perfect golden finish.
Recipe Highlights:
- Yields: 1 x 25 cm / 10" pie
- Prep Time: 60 minutes
- Cook Time: 65 minutes
Ingredients List:
Pastry:
- 210 g / 1¾ cups gluten-free plain flour mix
- 25 g / 2 tbsp icing or caster sugar
- ½ tsp fine sea salt
- 1½ tsp xanthan gum (for gluten-free only)
- 100 g / ½ cup cold vegan butter or coconut oil
- 45 ml / 3 tbsp ice-cold water
Lemon Filling:
- 50 g / 6 tbsp cornflour / cornstarch
- 300 g / 1½ cups caster / superfine sugar
- 240 ml / 1 cup creamy plant milk (soy, oat, or almond)
- 270 ml / 1 cup + 2 tbsp lemon juice (4-5 juicy lemons)
- Zest of 2 lemons
- ½ tsp fine salt
- 1/8 tsp ground turmeric (for colour)
- 65 g / scant 1/3 cup vegan butter or odourless coconut oil
Meringue:
- 180 ml / ¾ cup aquafaba
- 1 tsp lemon juice or ½ tsp cream of tartar
- 250 g / 1¼ cup caster / superfine sugar
- 1 tbsp cornstarch / cornflour
- ¼ tsp xanthan gum (optional, but recommended)
(Refer to the method on the original post for the method to follow)
Final Thoughts
This vegan lemon meringue pie might require a bit of patience, but trust me, the result is worth every second. It’s a perfect treat for any occasion and a surefire way to impress. So, go ahead, give it a try and bring a little sunshine into your kitchen!
Don’t forget to tag me in your creations on Instagram using #lazycatkitchen and @lazycatkitchen! I can’t wait to see your awesome bakes!