Lemon meringue pie, veganized! Aquafaba, the protein-rich liquid in a can of chickpeas, is the secret to swapping out egg whites in this classic sweet-tart lemon pie!
- 1 1/3 cups finely ground Sunrise Crunchy Vanilla cereal (about 3 cups before processing)
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 tbsp non-dairy milk
- 1 tbsp ground flax
- 1 cup sugar
- 1/4 cup corn starch
- 1/4 tsp (or less) ground turmeric
- Pinch salt
- 1 1/2 cups water
- Zest + juice of 2 lemons
- 1/4 cup coconut oil
- 1/3 cup non-dairy milk
- 1/2 cup aquafaba (about 1/2 of the liquid drained from a 540ml can of no-salt-added chickpeas)
- 1/8 tsp cream of tartar
- 1/2 cup berry sugar (any extra-fine white sugar will do)
- In a food processor, process cereal until very fine in texture. If the cereal isn’t fine enough the crust will be crumbly.
- Stir the cereal, coconut sugar, and ground flax seed together before adding the melted coconut oil and non-dairy milk. Stir well and press firmly into an 8" pie plate.
- Chill the crust in the refrigerator while you prepare the filling.
- In a medium saucepan, stir together the sugar, corn starch, turmeric, and salt.
- Turn heat on to medium and whisk in the water, lemon juice and lemon zest. Bring to a simmer, whisking gently as the mixture thickens up.
- Once the mixture has bubbled and thickened, whisk in the coconut oil followed by the non-dairy milk. Continue whisking for another minute and remove from the heat.
- Pour into the chilled pie crust and set aside to cool at room temperature.
Tip: A stand mixer with a wire whisk attachment works best for whipping up aquafaba meringue. A hand blender will work just fine it will take longer to reach the soft and firm peaks stages.
- Combine the aquafaba and cream of tartar and beat on high until soft peaks form. Depending on the quality of your aquafaba, this can take just a few minutes or up to 10 minutes.
Add the sugar and continue beating until stiff peaks form. Rub a small amount of the meringue between your fingers, if the mixture feels gritty continue beating until the sugar dissolves.
Tip: You can’t overbeat aquafaba the same way you can overbeat egg whites. If in doubt, beat the aquafaba a little longer.
- Spoon the meringue over the slightly cooled filling. Make sure to spread the meringue all the way to the crust. Use a knife to swirl the meringue into pretty spirals and peaks.
- Bake at 350F for 8-15 minutes. Keep a very close eye on this pie, the meringues peaks can go from golden-brown to black in just a couple of minutes.
- Cool pie to room temperature before refrigerating with a VERY loose cover (anything that touches the meringue will stick to it.)
- Slice into 8 pieces and serve. Enjoy!
Brittany Mueller is a Canadian-based vegan food blogger, recipe developer and photographer. Brittany's blog, I Love Vegan, features a delicious mix of home-style and healthy recipes perfect for vegans and the veg-curious!