Vegan Lemon Meringue Pie
Vegan Lemon Meringue Pie is a refreshing dessert that combines zesty lemon filling with a light and fluffy aquafaba meringue, all nestled in a crunchy graham cracker crust. Perfect for any occasion, this delightful treat brings nostalgia and modern flair to your table. Each slice offers a burst of bright flavor that’s sure to impress your family and friends!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- 6 tbsp coconut oil (melted)
- 1 cup fresh lemon juice (about 4 lemons)
- Zest from 2 lemons
- ½ cup maple syrup
- 2 tbsp arrowroot powder
- 1 can (13.5 oz) coconut cream (chilled)
- ½ cup aquafaba (liquid from canned chickpeas)
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted coconut oil; press into a pie pan. Bake for about 10 minutes until golden.
- In a bowl, whisk together lemon juice, zest, maple syrup, and arrowroot powder until smooth. Pour into the crust and bake for another 15 minutes until set.
- Whip chilled coconut cream and aquafaba with an electric mixer until stiff peaks form. Gradually add powdered sugar while beating until fluffy.
- Spread meringue over the cooled lemon filling, creating peaks for presentation. Bake at 325°F (160°C) for 10 minutes until meringue is lightly golden.
- Cool on a wire rack and chill in the fridge for at least one hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg