Eggless Lemon Meringue Pie
This eggless lemon meringue pie offers bright citrus flavor and a creamy, airy finish. It is a beautiful dessert for family gatherings and special occasions.
Equipment
- 9-inch pie dish
- electric mixer
- kitchen torch
Ingredients
For the Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Granulated Sugar
- 6 tbsp Butter, melted
For the Lemon Filling
- 1 cup Granulated Sugar
- 1/3 cup Cornstarch
- 1/4 tsp Salt
- 1 1/2 cups Water
- 2/3 cup Fresh Lemon Juice
- 1 tbsp Lemon Zest
- 3 tbsp Butter
For the Meringue
- 1/2 cup Aquafaba (liquid from one can of chickpeas)
- 1/4 tsp Cream Of Tartar
- 1/2 cup Granulated Sugar
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 350F. Mix the graham cracker crumbs, sugar, and melted butter, then press firmly into a 9-inch pie dish. Bake for 8-10 minutes and let cool.
- In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until completely smooth.
- Cook over medium heat, whisking constantly, for 5-7 minutes until the mixture is very thick and bubbling. Cook for 1 more minute to fully activate the cornstarch.
- Remove from the heat and stir in the butter and lemon zest. Pour into the cooled crust, let cool to room temperature, then refrigerate for 4 hours until set.
- For the meringue, beat the aquafaba and cream of tartar on high speed for about 5 minutes, until soft peaks form.
- Add the sugar one tablespoon at a time while beating, then continue whipping until stiff, glossy peaks form - about 8-10 minutes total. Beat in the vanilla.
- Pile the meringue over the chilled pie, spreading it to touch the crust all around and creating swirls with the back of a spoon.
- Toast the meringue with a kitchen torch until golden, or place under the broiler for 1-2 minutes, watching constantly. Serve the same day for the best texture.
Nutrition
Serving: 1servingCalories: 366kcalCarbohydrates: 58gProtein: 1gFat: 14g
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