Vegan Meyer Lemon Meringue Pie
Vegan Pie Crust
- 1 1/2 cups almond flour
- 1/4 teaspoon salt
- 1/4 cup vegan butter cold
- 1/4 cup vegetable shortening cold
- 1 teaspoon apple cider vinegar
- Ice water as needed
Vegan Meyer Lemon Curd
- 1 cup fine coconut sugar
- 3 tablespoons cornstarch
- 1 cup oat milk
- 4 Limoneira Meyer lemons zest & juice
- Pinch turmeric for color
- 1 can low salt chickpeas
- 1/2 cup aquafaba
- 1/2 teaspoon cream of tartar
- 3/4 cup fine coconut sugar
At Least 3 Hours Before: Pie Crust
- Measure the flour and salt into a large bowl, and stir together.
- Cut the vegan butter and vegetable shortening into chunks, and then cut into the flour. You can use the old-fashioned method with two knives, or the S blade on your food processor. You can also use your clean hands to work the fats into the flour.
- Sprinkle in the apple cider vinegar as you continue to work the mixture.
- When it’s coarse and mealy, with round bits about the size of peas or less, add the ice water 1 tablespoon at a time as you continue to knead the dough.
- It’s ready when the dough is soft and elastic, but not too sticky.
- Gather the dough into a ball, and place it in the bowl, covering it with a damp clean towel.
- Place it in the fridge for 15 to 20 minutes.
- When it’s cooled, remove from the fridge, and lightly flour a clean counter or other flat surface.
- Preheat the oven to 350 °F.
- Roll out to a circle big enough to fill a 9-inch pie pan.
- Place it in the pan and fit it into the bottom, fluting the edges if you wish.
- With a fork, prick the bottom and sides a few times, and place in the oven.
- Bake for 10 to 15 minutes, until lightly browned. Remove from the oven and let it cool as you make the filling and meringue.
Vegan Meyer Lemon Curd
- Add the cornflour and fine coconut sugar into a saucepan.
- Whisk in the lemon juice and oat milk until thoroughly blended.
- Add a pinch of turmeric until it reaches the desired coloring.
- Heat at a medium temperature, stirring until the sugar has dissolved.
- Stir in the Meyer lemon zest.
- Increase the temperature, and heat to bubbling as you stir constantly.
- Let the mixture simmer for about 5 minutes. It should thicken as it bubbles away.
- Remove the saucepan from the heat, and pour quickly into the pie crust.
- Let it cool to room temperature. Cover with plastic wrap, and cool in the fridge until firm, or about 2 to 3 hours.
When It's Ready: Aquafaba
- Shake the can chickpeas, swishing them around and upside down in the can.
- Open the can, and quickly drain the liquid into a bowl with a strainer.
- You’ll need 1/2 cup for the recipe. Set aside for now.
- You can save the rest in the fridge for about 3 days.
- Add the aquafaba to a large bowl, and beat with a mixer or whisk until soft peaks form.
- At that point, add the cream of tartar, beating it into the aquafaba for a few minutes.
- Next, add the coconut sugar little by little as you beat.
- Keep beating until all the sugar has been incorporated, and the meringue is stiff and glossy.
- Remove the plastic wrap from the Meyer lemon curd, and spread the meringue over the top of the pie. Use the back of a spoon or spatula to make peaks and valleys.
- If you have one, you can use a kitchen blow torch to create browned peaks of meringue.