If you follow a vegan or gluten-free diet, don’t feel left out during dessert. This vegan lemon meringue pie is also gluten-free, allowing friends with gluten sensitivities to indulge in a custardy tart with creamy, whipped topping. How, you ask, could a dessert that is typically reliant on egg whites and yolks, be vegan? The crumbly gluten-free crust is made with oat and almond flours, the custard-like filling gets its dreamy consistency from a magical mixture of coconut milk and corn starch, and the vegan meringue is made from aquafaba (the preserved liquid from canned chickpeas). If you were skeptical of vegan baking before, this recipe will convince you there’s a delightful world of animal-free sweets made from real, wholesome ingredients. Give it a try!
Vegan Lemon Meringue Pie
Ingredients
Crust
- 1-1/2 cups gluten-free oat flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 tsp. sea salt
- 1/2 cup coconut oil melted
- 1 tsp. pure vanilla extract
Lemon Filling
- 1 cup freshly squeezed lemon juice about 4-5 lemons
- 1/2 cup coconut sugar
- 1/4 cup corn starch
- 1/4 cup cold water
- 1/2 cup canned coconut milk full-fat
- 1 Tbsp. lemon zest
- Optional:1/2 tsp. turmeric for color
Aquafaba Meringue
- 1/2 cup aquafaba liquid from a can of chickpeas
- 1/2 tsp. cream of tartar
- 1/2 cup powdered sugar
- 1 tsp. pure vanilla extract
Instructions
Crust
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Preheat the oven to 350 degrees F and lightly grease 9-inch tart pan with removable bottom.
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In large bowl, mix together oat flour, almond flour, coconut sugar and sea salt.
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Add melted coconut oil and vanilla extract, mixing until a crumbly dough forms.
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Press dough evenly into prepared tart pan, ensuring it covers the bottom and sides.
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Bake 12-15 minutes until lightly golden. Let it cool while preparing the filling.
Lemon Filling
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In medium saucepan, whisk together lemon juice, coconut sugar, corn starch and cold water until smooth.
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Stir in coconut milk and lemon zest and cook over medium heat, whisking constantly until mixture thickens (about 5-7 minutes).
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If using turmeric, whisk in now for a brighter yellow color. Remove from heat and let cool slightly.
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Pour lemon filling into cooled tart crust, spreading evenly. Refrigerate at least 2 hours to set.
Aquafaba Meringue
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In clean mixing bowl, combine aquafaba and cream of tartar. Using an electric mixer, beat on high speed until soft peaks form (about 5 minutes).
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Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
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Once the lemon tart has set, spread or pipe aquafaba meringue on top of tart.
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Optional: Use a kitchen torch to lightly toast meringue or place tart under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
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Serve immediately or refrigerate until ready to enjoy.
Recipe Notes
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