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Luscious Lemon Meringue Pie
Serves 12 (makes 1 pie)
If you are new to the world of plant-based baking, you may hear the word “aquafaba” and wonder what it’s all about. Aquafaba is that liquid you find canned legumes, most commonly chickpeas, soaking in. It works wonders as an egg substitute in virtually any baked good recipe, especially when you need to create a frothy or foamy yummy substance. This pie has a light and fluffy topping that is perfectly torched, and a rich, tart-yet-sweet filling that is completely addictive. I promise you will come back not only for seconds, but for thirds and fourths!
recipe | Doug McNish
[callout] Author’s tip
Everyone should get a kitchen torch because … using a blowtorch is awesome to create depth of flavor and caramelization in so many dishes. [/callout]
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Ingredients
Crust
- 2 cups all-purpose flour, plus more for dusting
- 2 Tbsp sugar*
- 1/4 tsp sea salt
- 1/2 cup melted vegan butter
- 3/4 cup ice-cold water
Filling
- 1 cup firm or extra-firm silken tofu
- 1/2 tsp lemon zest
- 1/2 cup freshly squeezed lemon juice
- 3 Tbsp sugar
- 2 tsp cornstarch
- 1 tsp pure vanilla extract
- Pinch of ground turmeric
- Pinch of sea salt
Meringue
- 1/2 cup very cold liquid from canned chickpeas
- 1/4 tsp cream of tartar
- 2 tsp pure vanilla extract
- 3 Tbsp sugar
Nutrition
Per serving:
- calories 164
- protein 4g
- fat 5g
-
carbs
26g
- sugar 9g
- fiber 1g
- sodium 110mg
