Vegan Lemon Pie Recipe: Greatest Gluten-Free Meringue Tart

SomethingSwanky is reader-supported. Once you purchase by hyperlinks on our web site, we might earn an affiliate fee at no further price to you.

Should you’re a fan of lemon desserts and on the lookout for a refreshing, zesty dessert, you’ve come to the proper place. We’re going to share our favourite vegan lemon pie recipe with you. This vegan dessert is an ideal stability of tart lemon curd and candy meringue that can make your style buds dance with delight. One of the best half? It’s not simply vegan, but additionally gluten-free! So, let’s dig into the method of creating the very 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 if you happen to desire) binds the crumbs collectively permitting you to press it into your pie pan.

Creating the Lemon Filling

The subsequent key ingredient is the lemon filling, the center of our vegan lemon meringue pie recipe. This lemon curd filling is created with recent lemon juice and lemon zest, giving it a strong lemon taste. The tartness of the recent 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 offers the lemon curd a beautiful, custardy texture harking back 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 nearly as good — or perhaps higher — than the normal 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 sides of the crust to seal within the lemon filling. After a fast journey to the oven, you’ll see your pie flip a lovely golden brown.

Ending Touches and Serving Suggestions

As soon as your vegan lemon pie is baked and cooled, you may add the ultimate touches. For a further burst of lemon taste and a captivating presentation, garnish with some recent fruit or a sprinkle of lemon zest. You’ll be able to even use a kitchen blow torch to present the meringue a toasted end if you happen to 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 positive to like. Completely happy 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 can brighten up your day. It is easy to make, loaded with recent lemon taste, and it is good for everybody, particularly for these following a vegan weight loss program.

Elements

Crust

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

Filling

• 1 cup of recent 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. Easy 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 at the least 3 hours, or in a single day for greatest outcomes.
5. For the whipped topping, scoop out the stable 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 extra 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 Data:

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