Vegan Lemon Pie Recipe: Finest Gluten-Free Meringue Tart

SomethingSwanky is reader-supported. If you purchase by means of hyperlinks on our website, we could earn an affiliate fee at no additional price to you.

If you happen to’re a fan of lemon desserts and searching for a refreshing, zesty dessert, you’ve come to the fitting place. We’re going to share our favourite vegan lemon pie recipe with you. This vegan dessert is an ideal steadiness of tart lemon curd and candy meringue that may make your style buds dance with delight. The most effective half? It’s not simply vegan, but in addition gluten-free! So, let’s dig into the method of creating one of the best lemon meringue pie.

Beginning with the Base: Graham Cracker Crust

Step one in our vegan lemon pie recipe is the graham cracker crust. We made this gluten-free crust with a mixture of graham cracker crumbs and coconut oil. The coconut oil (or vegan butter in case you favor) binds the crumbs collectively permitting you to press it into your pie pan.

Creating the Lemon Filling

The following key ingredient is the lemon filling, the guts of our vegan lemon meringue pie recipe. This lemon curd filling is created with contemporary lemon juice and lemon zest, giving it a sturdy lemon taste. The tartness of the contemporary lemons is balanced out with white sugar. For the creamy vegan lemon curd, you’ll use coconut milk and a little bit of corn starch as a thickening agent. The corn starch provides the lemon curd a beautiful, custardy texture paying homage to conventional lemon custard.

Making ready the Vegan Meringue

Now, let’s transfer on to the meringue topping. That is the place our vegan lemon pie recipe actually shines. Right here’s what you’ll want:

• 1 can of full-fat coconut milk
• 2 tablespoons of powdered sugar
• 1 teaspoon of pure vanilla extract

When whipped to stiff peaks in a stand mixer with a whisk attachment, this topping is pretty much as good — or possibly higher — than the standard meringue.

Making the Lemon Pie

With all of the parts prepared, it’s time to assemble the vegan lemon pie. The lemon filling goes into the pie dish first, adopted by the meringue. Make sure to unfold the meringue all the way in which to the perimeters of the crust to seal within the lemon filling. After a fast journey to the oven, you’ll see your pie flip an exquisite golden brown.

Ending Touches and Serving Ideas

As soon as your vegan lemon pie is baked and cooled, you may add the ultimate touches. For an extra burst of lemon taste and an enthralling presentation, garnish with some contemporary fruit or a sprinkle of lemon zest. You possibly can even use a kitchen blow torch to present the meringue a toasted end in case you like. You’re prepared!

Get pleasure from Your Vegan Lemon Pie

We hope you get pleasure from this vegan lemon pie recipe as a lot as we do. It’s the right dessert for the vacation season, or any time you’re craving a zesty deal with. The tart lemon curd, candy meringue, and crunchy graham cracker crust create a symphony of flavors that you just’re certain to like. Glad baking!

Heavenly Vegan Lemon Pie Recipe

Yield:
8 Servings

Prep Time:
20 minutes

Prepare dinner Time:
half-hour

Extra Time:
3 hours

Complete Time:
3 hours 36 minutes 40 seconds

This Heavenly Vegan Lemon Pie is a pleasant, tangy dessert that may brighten up your day. It is easy to make, loaded with contemporary lemon taste, and it is good for everybody, particularly for these following a vegan food regimen.

Components

Crust

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted coconut oil

Filling

• 1 cup of contemporary lemon juice
• 2 tablespoons of lemon zest
• 1 1/4 cups of granulated sugar
• 1/2 cup of unsweetened almond milk
• 1/2 cup of cornstarch
• 1/4 teaspoon of turmeric

Whipped Topping

• 1 can of full-fat coconut milk
• 2 tablespoons of powdered sugar
• 1 teaspoon of pure vanilla extract

Directions

1. Preheat your oven to 375°F (190°C).
2. To organize the crust, mix the graham cracker crumbs and melted coconut oil in a bowl. Press this combination into the underside and up the edges of a 9-inch pie dish. Bake for 10 minutes, then put aside to chill.
3. For the filling, mix the lemon juice, lemon zest, sugar, almond milk, and cornstarch in a saucepan over medium warmth. Stir consistently till the combination thickens, about 10 minutes. If utilizing, stir within the turmeric.
4. Pour the lemon filling into the cooled crust. Clean the highest with a spatula and let it cool at room temperature. As soon as cooled, place the pie within the fridge to set for no less than 3 hours, or in a single day for finest outcomes.
5. For the whipped topping, scoop out the strong a part of the chilled coconut milk right into a bowl, leaving the liquid behind. Add the powdered sugar and vanilla extract, and beat with an electrical mixer till creamy and clean.
6. Earlier than serving, unfold the whipped topping over the pie. Optionally, garnish with further lemon zest or slices. Slice and serve chilled.

Notes

Retailer leftovers in an hermetic container within the fridge for as much as 5 days.

Diet Info:

Yield: 8

Serving Dimension: 1

Quantity Per Serving:

Energy: 400Complete Fats: 20gSaturated Fats: 15gTrans Fats: 0gUnsaturated Fats: 5gLdl cholesterol: 0mgSodium: 150mgCarbohydrates: 50gInternet Carbohydrates: 48gFiber: 2gSugar: 30gSugar Alcohols: 0gProtein: 3g