How to make vegan lemon meringue pie

Ingredients for Vegan Lemon Meringue Pie

To make a delicious vegan lemon meringue pie, you will need a few key ingredients. First and foremost, you will need a pre-made vegan pie crust or the ingredients to make one from scratch. Look for a recipe that uses plant-based fats like coconut oil or vegetable shortening instead of butter. Next, you’ll need lemons for the tangy filling. Freshly squeezed lemon juice is ideal, but bottled lemon juice can work in a pinch.

In addition to lemons, you’ll also need cornstarch as a thickener for the lemon filling. This helps give it that smooth and creamy texture we all love in a meringue pie. To add sweetness to the filling without using animal-derived products like eggs or dairy, opt for maple syrup or agave nectar as your sweeteners.

Lastly, let’s not forget about aquafaba! This magical ingredient is simply chickpea brine and serves as an excellent egg substitute when whipped into stiff peaks for the meringue topping. Be sure to have some cream of tartar on hand too; it helps stabilize the aquafaba while whipping.

With these essential ingredients ready to go, you’re well on your way to creating a mouthwatering vegan lemon meringue pie that everyone can enjoy – no animal products required!

Making the Vegan Pie Crust

To start making the vegan pie crust, gather all the necessary ingredients. You will need 1 and ¼ cups of all-purpose flour, ½ teaspoon of salt, ½ cup of coconut oil (solid), and around 3 to 4 tablespoons of ice water. These simple ingredients are readily available in most kitchens or can be easily found at your local grocery store.

Next, it’s time to combine the dry ingredients. In a mixing bowl, whisk together the all-purpose flour and salt until well combined. Then add in the solid coconut oil. Using a pastry cutter or your fingers, work the coconut oil into the flour mixture until it resembles coarse crumbs. The key here is to make sure that every bit of flour is coated with oil for a flaky crust.

Now comes the crucial step – adding cold water gradually to bring everything together. Start by adding one tablespoon of ice water at a time to moisten the dough slightly. Gently stir with a fork after each addition until you achieve a dough that holds its shape when pressed between your fingers but isn’t overly sticky or wet.

And there you have it! Your vegan pie crust is now ready to be rolled out and filled with delicious lemon filling for an irresistible vegan lemon meringue pie. Keep in mind that this recipe makes enough dough for one standard-sized pie crust, so if you’re planning on making multiple pies or want thicker crusts, adjust accordingly by doubling or tripling these measurements before proceeding further in creating your delightful dessert masterpiece!

Preparing the Vegan Lemon Filling

To prepare the vegan lemon filling, start by juicing enough lemons to yield 1/2 cup of fresh lemon juice. This can typically be achieved with about 4-5 medium-sized lemons. Strain the juice to remove any pulp or seeds and set it aside for later use.

In a small saucepan, combine 1 cup of plant-based milk (such as almond or soy milk), 1/2 cup of granulated sugar, and 1/4 cup of cornstarch. Whisk these ingredients together until they are well combined and there are no lumps remaining. Place the saucepan over medium heat and continue whisking constantly until the mixture thickens into a custard-like consistency.

Once the mixture has thickened, remove it from the heat and immediately add in the reserved lemon juice. Stir well to incorporate the lemon juice into the filling mixture. The acidity from the lemons will help balance out the sweetness of the sugar and create that classic tangy flavor associated with lemon meringue pie. Now that you have prepared your vegan lemon filling, it’s time to move on to cooking it further before assembling your pie!

Cooking the Lemon Filling

To cook the lemon filling for your vegan lemon meringue pie, start by combining cornstarch and water in a saucepan. Whisk them together until the mixture is smooth and free of lumps. Then, add in freshly squeezed lemon juice, lemon zest, and plant-based milk of your choice. Stir everything well to ensure even distribution.

Place the saucepan over medium heat and bring the mixture to a gentle simmer while continuously stirring. As it heats up, you will notice that the filling starts to thicken. Keep stirring for about 5-7 minutes or until it reaches a pudding-like consistency. Be careful not to let it boil as this can cause curdling.

Once the lemon filling has thickened, remove it from heat and set it aside to cool slightly before pouring into your prepared vegan pie crust. This step is crucial as pouring hot filling onto a cold crust may result in an uneven texture or soggy bottom crust. Allow the filling to cool down for about 10-15 minutes before moving on to assembling and baking your delicious vegan lemon meringue pie!

Creating the Vegan Meringue Topping

To create the vegan meringue topping for your lemon pie, you will need a few simple ingredients. Firstly, gather 1/2 cup of aquafaba, which is the liquid from canned chickpeas. This will serve as the base for our meringue. Next, you’ll need 1/4 teaspoon of cream of tartar to stabilize the aquafaba and help it whip into stiff peaks. Lastly, add in 1/2 cup of granulated sugar to sweeten and give structure to the meringue.

Begin by pouring the aquafaba into a large mixing bowl or stand mixer fitted with a whisk attachment. Beat on medium speed until it becomes frothy and starts to increase in volume. This should take about 5 minutes. Once frothy, add in the cream of tartar and continue beating until soft peaks form when lifting up the whisk.

Now it’s time to gradually add in the sugar while continuing to beat on medium speed. Slowly sprinkle it into the bowl, allowing each addition to fully incorporate before adding more. Keep beating until stiff peaks form and you have a glossy meringue that holds its shape when lifted out of the bowl with a spoon or spatula.

With your vegan meringue topping ready, you can now move on to assembling and baking your lemon pie for a delightful dessert that everyone can enjoy!

Whipping the Aquafaba for Meringue

To whip the aquafaba for the meringue, start by draining a can of chickpeas and reserving the liquid. This liquid, known as aquafaba, will act as a substitute for egg whites in this vegan recipe. Pour the aquafaba into a mixing bowl and add cream of tartar to help stabilize it while whipping.

Using an electric mixer or stand mixer with a whisk attachment, begin beating the aquafaba on low speed until it becomes frothy. Increase the speed gradually to medium-high and continue beating until soft peaks form. This process typically takes about 10-15 minutes.

Keep in mind that achieving stiff peaks with aquafaba may take longer than traditional egg whites. Be patient and continue whipping until you reach your desired consistency. Once done, you can proceed to adding sweetener to the meringue before assembling and baking your vegan lemon meringue pie.

Adding Sweetener to the Meringue

To add sweetness to the vegan meringue, you have a few options. One popular choice is using powdered sugar or confectioners’ sugar. This type of sugar dissolves easily and helps create a smooth texture in the meringue. Start by adding a small amount of powdered sugar to the whipped aquafaba and continue beating until it is fully incorporated. Taste the mixture and adjust the sweetness according to your preference.

Another alternative sweetener for vegan meringue is maple syrup or agave nectar. These natural sweeteners add a unique flavor profile to the meringue while providing sweetness. Begin by drizzling a small amount of maple syrup or agave nectar into the whipped aquafaba, then beat it on low speed until combined. Keep in mind that liquid sweeteners may affect the consistency of your meringue, so be cautious not to overdo it.

For those who prefer less refined options, you can use coconut sugar as an alternative sweetener for your vegan meringue topping. Coconut sugar has a rich caramel-like taste that adds depth to desserts like this lemon pie. Sprinkle some coconut sugar into the whipped aquafaba and gently fold it in until well mixed.

Remember that when adding any sweetener to your vegan meringue, do so gradually and taste along the way to ensure you achieve just the right level of sweetness without overpowering other flavors in your pie.
• Use powdered sugar or confectioners’ sugar for a smooth texture
• Add a small amount of powdered sugar and adjust sweetness to taste
• Drizzle maple syrup or agave nectar for a unique flavor profile
• Be cautious not to overdo it with liquid sweeteners, as they may affect consistency
• Consider using coconut sugar for a less refined option with a caramel-like taste
• Gradually add sweetener and taste along the way to achieve desired level of sweetness.

Assembling and Baking the Pie

To assemble the vegan lemon meringue pie, start by pouring the prepared lemon filling into the pre-baked pie crust. Use a spatula to spread it evenly and smooth out any lumps or air bubbles. Next, carefully spoon dollops of the whipped aquafaba meringue on top of the lemon filling. Make sure to cover the entire surface while creating decorative peaks with the back of a spoon.

Once you have added all the meringue, use a kitchen torch to lightly toast the peaks until they turn golden brown. If you don’t have a kitchen torch, you can also place the pie under a broiler for just a few minutes until lightly browned. Keep an eye on it as it can quickly go from perfectly toasted to burnt.

After baking or toasting, remove your vegan lemon meringue pie from heat and let it cool completely before serving. This will allow time for everything to set properly and ensure that each slice holds its shape when served. Once cooled, slice into pieces and serve with some fresh berries or coconut whipped cream if desired. Enjoy this deliciously tangy and sweet dessert!

Letting the Pie Cool and Set

Once the pie has finished baking, it is important to let it cool completely before serving. This will allow the filling to set properly and ensure that you get clean slices when you cut into the pie. Place the pie on a cooling rack and let it sit at room temperature for at least 2 hours. Avoid placing it in the refrigerator as this can cause condensation to form on top of the meringue.

During this cooling period, resist any temptation to touch or move the pie around too much. The meringue needs time to firm up and stabilize, so any movement could cause it to collapse or become runny. It’s best to leave it undisturbed until fully cooled.

After a couple of hours, check if the lemon filling has set by gently pressing your finger against its surface. If there is no liquid residue left on your finger, then your pie is ready! Now you can proceed with slicing and serving individual pieces of this delectable vegan lemon meringue pie. Remember that leftovers should be stored in an airtight container in the refrigerator for up to 3 days for optimal freshness.

By following these steps and allowing ample time for cooling and setting, you’ll be rewarded with a beautifully layered vegan lemon meringue pie that not only looks stunning but also tastes absolutely divine! So go ahead, take your time during this crucial step – patience truly pays off when indulging in homemade desserts like this one.

Serving and Enjoying the Vegan Lemon Meringue Pie

To serve the vegan lemon meringue pie, carefully cut it into slices using a sharp knife. The crust should be firm and hold together well, providing a sturdy base for each slice. As you cut through the layers of tangy lemon filling and fluffy meringue topping, you’ll notice a delightful contrast in textures.

Once the slices are plated, consider adding an extra touch of elegance by dusting them with powdered sugar or garnishing with fresh mint leaves. This not only enhances the visual appeal but also adds subtle flavors that complement the zesty lemon taste.

When serving this delectable dessert to your guests or enjoying it yourself, pair it with a refreshing beverage like iced tea or a fruity herbal infusion. The tartness of the lemon combined with the sweetness of the meringue creates a harmonious balance on your palate that can be further enhanced by sipping on something cool and soothing.

As you take your first bite, savor how all the elements come together – from the crispness of the crust to the creamy smoothness of the filling and finally to that cloud-like meringue melting in your mouth. Each spoonful is bursting with bright citrus flavor that will surely leave you craving for more. So sit back, relax, and indulge in every heavenly forkful of this irresistible vegan twist on classic lemon meringue pie!

What ingredients do I need to make a vegan lemon meringue pie?

To make a vegan lemon meringue pie, you will need ingredients such as vegan pie crust, lemon juice and zest, cornstarch, sugar, aquafaba (chickpea brine), cream of tartar, vanilla extract, and a sweetener for the meringue.

How do I make a vegan pie crust?

To make a vegan pie crust, you can use a combination of flour, vegan butter or coconut oil, salt, and ice water. Mix the ingredients together until a dough forms, then roll it out and place it in a pie dish.

How do I prepare the vegan lemon filling?

To prepare the vegan lemon filling, combine lemon juice and zest, cornstarch, sugar, and water in a saucepan. Cook the mixture over medium heat until it thickens, then remove it from the heat.

How do I cook the lemon filling?

To cook the lemon filling, you will need to heat the mixture of lemon juice and zest, cornstarch, sugar, and water over medium heat in a saucepan. Stir the mixture constantly until it thickens, then remove it from the heat.

How do I create the vegan meringue topping?

To create the vegan meringue topping, you will need to whip aquafaba (chickpea brine) with cream of tartar until soft peaks form. Then, gradually add a sweetener such as sugar or maple syrup while continuing to whip the mixture until stiff peaks form.

How do I whip aquafaba for meringue?

To whip aquafaba for meringue, you will need to use an electric mixer or a stand mixer. Whip the aquafaba and cream of tartar on high speed until soft peaks form.

How do I add sweetener to the meringue?

To add sweetener to the meringue, gradually sprinkle in a sweetener of your choice, such as sugar or maple syrup, while continuing to whip the aquafaba mixture. Whip until stiff peaks form.

How do I assemble and bake the pie?

To assemble and bake the pie, pour the cooked lemon filling into the prepared pie crust. Then, spread the vegan meringue topping over the filling, making sure to seal the edges. Bake the pie in the oven at a specific temperature for a certain amount of time, as specified in the recipe.

How long should I let the pie cool and set before serving?

It is recommended to let the pie cool for at least 2-3 hours to allow it to set. You can refrigerate it for even longer if desired.

How do I serve and enjoy the vegan lemon meringue pie?

To serve and enjoy the vegan lemon meringue pie, you can slice it into individual portions and serve it chilled or at room temperature. It can be enjoyed as is or with a dollop of vegan whipped cream on top.

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