Imagine a dessert so incredibly delicious that it challenges everything you know about vegan baking - a lemon meringue pie that looks, tastes, and feels just like the classic version, but without a single egg! Our Aquafaba Lemon Meringue Pie is a culinary marvel that transforms humble chickpea water into a cloud-like, glossy meringue that will make both vegans and non-vegans swoon. Get ready to revolutionize your dessert game with this show-stopping, plant-based masterpiece that proves you don't need eggs to create something truly extraordinary.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked pie crust
- 1 cup aquafaba (chickpea water)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the lemon filling by combining cornstarch, 1/2 cup sugar, lemon juice, and lemon zest in a medium saucepan. Whisk ingredients together until smooth.
- Cook the lemon mixture over medium heat, stirring constantly, until it begins to thicken and bubble. Continue cooking for 2-3 minutes until the filling becomes glossy and pudding-like.
- Remove the lemon filling from heat and let it cool slightly while preparing the aquafaba meringue.
- Pour the aquafaba into a clean, grease-free stand mixer bowl. Add cream of tartar and begin whipping on medium-high speed.
- Gradually add the remaining 1/2 cup of sugar while continuing to whip the aquafaba. Beat until stiff, glossy peaks form, which typically takes 8-10 minutes.
- Pour the warm lemon filling into the pre-baked pie crust, spreading it evenly across the bottom.
- Carefully spoon the aquafaba meringue over the lemon filling, creating decorative peaks and swirls with the back of a spoon.
- Bake the pie in a preheated 350°F (175°C) oven for 10-15 minutes, or until the meringue is lightly golden brown.
- Remove from oven and allow the pie to cool completely at room temperature for at least 2 hours before serving.
- Refrigerate any leftovers and consume within 2-3 days for best quality and texture.
Tips
- Ensure your aquafaba is completely chilled before whipping for the best volume and stability.
- Use a clean, grease-free mixing bowl to prevent the meringue from deflating.
- Add sugar gradually while whipping to help create more stable, glossy peaks.
- For the smoothest lemon filling, whisk cornstarch and sugar together before adding liquid ingredients.
- Allow the pie to cool completely at room temperature to help the meringue set properly.
- If you want extra-crisp meringue, you can use a kitchen torch to brown the peaks for a more professional finish.
- Store the pie in the refrigerator and consume within 2-3 days for optimal taste and texture.
- For best results, use fresh lemon juice and zest to enhance the filling's flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 2g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
