14 March, 2018
Vegan Lemon Meringue Pie
One of my friends came over to help me bake, and he brought up the idea of using aquafaba in something “for science.” It was an experiment and it went… pretty well. Our meringue ended up a little overworked and not super presentable, but everything else about the pie looked fantastic.
This recipe is one for which you will definitely want to have a stand mixer. It’ll save you a load of time and make the whisking process a lot more manageable. A stand mixer also makes baking in general more manageable when you have a messed up wrist. :c
All things considered (especially the track record of pies being made in my kitchens), this pie turned out pretty great. The lemon curd turned out wonderful and the meringue, in spite of being a little on the ugly side, tasted great. The turmeric (or food coloring) added a beautiful bright color and the cereal crust added a wonderful punch of sweet nuttiness to offset the tanginess of the curd. I’ll almost certainly use this recipe again to make lemon curd in the future for cupcakes or cookies.
3 cups Honey Bunches of Oats, finely ground
1/4 cup Sugar
1 tbsp Flax seed
1/4 cup Coconut oil, melted
1 tbsp Milk substitute
1 cup Sugar
1/4 cup Corn starch
1/4 tsp Turmeric or a few drops yellow food dye
1/8 tsp Salt
1 1/2 cups Water
2 Lemons, zested and juiced
1/4 cup Coconut oil
1/3 cup Milk substitute
1/2 cup Aquafaba (can-water from no-sodium chickpeas)
1/8 tsp Cream of tartar
1/2 cup Confectioner’s sugar
Preheat the oven to 350 degrees F.
Using a stand mixer, start whisking the aquafaba and the cream of tartar together on high until soft peaks form. You can just let this run in the background while you prepare the rest of the pie. Once you have soft peaks, gradually sift in the confectioner’s sugar and continue whisking until stiff peaks form and the mixture is smooth.
Meanwhile, in a food processor, grind the cereal and other dry crust ingredients until fine and sandy. Add in the coconut oil and milk and blend together until cohesive. Pack into a pie dish and set in freezer to chill until you’re ready to fill it.
In a small saucepan, toss in the sugar, corn starch, coloring, and salt. Turn the heat up to medium and whisk in the water, lemon juice, and lemon zest. Whisk gently by hand as the filling comes to a simmer and starts to get thicker. Once it’s thickened and bubbly, add in the coconut oil, followed by the milk substitute. Whisk until everything is completely incorporated and then pour the filling into the pie and set it aside.
Take the meringue and spoon it over the filling, smoothing it and shaping it into a gentle swirl. Pop it in the oven and bake for 10-15 minutes or until the tips of the meringue just barely starts to brown. Let the pie set and cool until it comes to room temperature before placing in the refrigerator.
Serve chilled and enjoy!