My mom (Alex’s grandma) made the best lemon meringue pie ever. She didn’t make it often, and she did use Jello Pudding to make it, but it was incredible. When I set out to create a vegan version, I thought I had my work cut out for me. Thankfully, it wasn’t that difficult. After trying to reinvent the wheel, I decided to just make a homemade lemon pudding, only vegan, and it worked. This pie is just like the one I remember, only better, because you won’t find any eggs in this one. —LM + AM
MAKES 1 (9-INCH [23-CM]) PIE
1 vegan pie crust, homemade or store-bought
FILLING
4 tbsp (38 g) vegan egg substitute
2 cups (480 ml) water, divided
¾ cup (180 ml) lemon juice
1 cup (194 g) vegan granulated sugar
3 tbsp (24 g) cornstarch
¼ tsp fine sea salt
2 tbsp (30 g) lemon zest
MERINGUE
¼ tsp cream of tartar
Liquid from 1 (15-oz [425-g]) can chickpeas (aquafaba)
¾ cup (145 g) finely ground sugar (see Note)
1½ tsp (8 ml) pure vanilla extract
Preheat the oven to 350°F (177°C)
Bake the pie crust in a 9 x 1½-inch (23 x 4-cm) round pie pan for 40 minutes, or until just golden brown. Line the bottom of the crust with parchment paper and cover it with dried beans to prevent bubbling while baking. Remove it from the oven and let it cool slightly. Dispose of the parchment paper and beans after baking.
FOR THE FILLING
In a small bowl, whisk the vegan egg and 1 cup (240 ml) of the water until smooth and creamy. Set it aside.
In a large saucepan, whisk the remaining 1 cup (240 ml) water, lemon juice, sugar, cornstarch and salt together over medium heat. Keep whisking until the mixture comes to a low boil and is thick and creamy, approximately 10 minutes. Add 1 cup (240 ml) of the lemon mixture to the vegan egg and whisk until combined. This prevents the egg from curdling. Add the egg mixture to the pan of lemon mixture, and whisk continuously until it just begins to boil and is thick and creamy, approximately 5 minutes. Remove it from the heat and whisk in the lemon zest.
In a large mixing bowl, add the cream of tartar to the aquafaba and mix with a whisk attachment on high speed for 10 to 15 minutes, or until the meringue forms stiff peaks. Depending on the aquafaba, it can take 15 minutes or more for it to turn into meringue. Don’t give up; it takes time. Slowly pour the sugar and the vanilla into the meringue and beat until combined. Spread evenly over the pie, trying to create peaks.
Place the pie under a broiler (for a minute or two) or use a torch to brown the peaks of the meringue. Watch it carefully so it doesn’t burn. Refrigerate the pie for at least 6 hours so the lemon filling sets.
Note: If you can’t find finely ground vegan sugar, you can grind it in a food processor or a clean coffee grinder.