Aquafaba Lemon Meringue Pie (Vegan, GF)
Aquafaba lemon meringue pie is a delightful twist on a classic dessert, offering a light, fluffy texture without the use of eggs or dairy. Made from the aquafaba—the liquid from canned chickpeas—this vegan and gluten-free pie is not only a showstopper but also a guilt-free indulgence. Its tangy lemon filling combined with a sweet, airy meringue creates a perfect balance of flavors that will impress vegans and non-vegans alike. This pie is a must-try for those seeking a deliciously unique dessert option that’s both wholesome and satisfying.
Recipe Card
Aquafaba Lemon Meringue Pie (Vegan, GF)
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 8
- Yield: 1 pie
- Cuisine: American
- Course: Dessert
Ingredients
- 1 cup aquafaba (liquid from canned chickpeas)
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/4 cup coconut milk (canned)
- 1 pre-made gluten-free pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the aquafaba and cream of tartar with an electric mixer until soft peaks form.
- Gradually add the sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- Spread the meringue over the pie crust, creating peaks and swirls. Bake for 10-15 minutes until lightly golden.
- In a saucepan, combine the sugar, cornstarch, salt, lemon juice, lemon zest, and coconut milk. Cook over medium heat until thickened, stirring constantly.
- Pour the lemon filling into the baked crust and let it cool for about 10 minutes.
- Top with the meringue and bake as directed in step 4. Allow to cool completely before serving.
Recipe Notes
- Ensure the aquafaba is whipped to stiff peaks for the meringue to hold its shape.
- Store leftovers in the refrigerator for up to 3 days.
- Substitute lemon with lime for a different citrus flavor.
- If you're short on time, a store-bought gluten-free crust works perfectly.
Frequently Asked Questions
Can I use a different type of milk instead of coconut milk?
Yes, you can substitute coconut milk with almond milk or any other non-dairy milk, but it may alter the creaminess slightly.
How long can I store the pie?
The pie can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh to maintain the meringue's texture.
Can I make the lemon filling ahead of time?
Absolutely! You can prepare the lemon filling a day in advance and assemble the pie right before serving for the best results.
What should I do if my meringue doesn’t whip properly?
Ensure your mixing bowl and beaters are completely clean and free from any grease, and make sure the aquafaba is at room temperature for optimal whipping.
Enjoy this refreshing Aquafaba Lemon Meringue Pie, a delightful dessert that is sure to satisfy your sweet cravings while keeping it vegan and gluten-free!
