Vegan Lemon Meringue Pie

What could be better than a super classic vegan lemon meringue pie.

Vegan lemon meringue pie. On the other hand lemon meringue pie it is my little James favorite dessertcake and I had to perfect the vegan version of it. So here it is your. The filling uses a combination of agar and arrowroot and the meringue is made from fluffy aquafaba aka chickpea liquid.

1 and 12 cups 360ml Homemade Vegan Condensed Milk 12 cup 120ml Lemon Juice freshly squeezed 2 Tbsp Lemon Zest. This vegan lemon meringue pie uses an aquafaba meringue which is made out of the liquid from a can of chickpeas. I used a different vegan lemon curd recipe already had some in the fridge and I used a graham cracker crust instead of.

The base is crisp and the lemon filling is just sharp enough but extremely smooth. Tart and sweet vegan lemon meringue pieno eggs required. Cook on stovetop over medium-low heat stirring continuously with a wire whisk until thickened approx.

This is not a healthy vegan pieIts full of sugar and white flour. To make the filling heat the lemon zest and juice 100ml water and the sugar in a pan set over a low heat stirring until the sugar dissolves. Made without dairy without eggs and with no refined sugar.

The good news this lemon pie recipe is egg-free and dairy-free. And trust me it doesnt taste at all like beans. After 20 minutes take it out and remove the baking beads and parchment.

For the pie crust. It is simply delicious and totally free of eggs and dairy. And if you havent made aquafaba meringue yet youre in for a treat because it works PERFECTLY on this pie.