What would you do if I told you that this lemon meringue pie was vegan and made out of chickpea brine? Sounds interesting right, well keep reading on!
Vegan lemon meringue pie with fluffy chickpea brine doesn’t quite have the same feel as lemon meringue pie, but you wouldn’t even notice that this meringue isn’t even egg!Jump to Recipe
While I’m not vegan, I’m constantly expanding and working on adding more to my repertoire of culinary skills. I will admit, I was a little skeptical making this at first. However, when I saw the aquafaba fluff up like an egg white I was amazed! You will be too.
This pie is made up of an almond meal base, made with the goodness of cashew butter to help stick it together and give it a nice neutral taste. With this, it means you could use it for other creations such as my granola berry tart here.
Then it’s filled with a delicious and tangy lemon curd, with little specks of zest floating through it. Lemon curd is one of my favourite filling’s for desserts and cakes. I always love the tangy flavour it brings to things.
Lastly, there is the delicious ‘meringue’, whipped chickpea brine disguising itself as a delicious meringue topping.
Look at those meringue peaks:
This dessert did not last long in my household, but looking at the photo’s in this post you can clearly see why! I had quite a few messages over on my Instagram when I posted a sneak peak of this so it is exciting to see that it was a success.
Feel free to use any piping nozzle you would like to create a funky pattern with your meringue. Or, using a silicone spatula, create peaks if you don’t have a piping bag kit.
As always, feel free to follow me on Instagram here to keep up with what I am making next. You can also find the links for my Pinterest and an upcoming Youtube channel at the top of my site.
Vegan Lemon Meringue Pie
- Stand cake mixer with whisk attachment
- 2 cups almond meal
- 1/2 tsp baking soda + a pinch of salt
- 1 tsp vanilla essence
- 4 tbsp cashew butter
- 2 tbsp maple syrup
- 4-5 tbsp almond milk
- zest of 1 small lemon
- 3-5 tbsp cornstarch
- 300 ml freshly squeezed lemon juice
- 2/3 cup water
- 3/4 – 1 cup caster sugar adjust according to your sweetness preference
- 1/2 cup almond milk
- 4 tbsp dairy free butter
- brine of chickpeas from 1 can (100g can)
- 1/2 cup lightly packed white caster sugar
- 1/2 tbsp cornstarch
- 1 tsp vanilla essence
- Make this lemon filling in advance to let it cool and thicken.
- In a stainless steel pot, add zest and cornstarch. Then, on medium heat, add water, lemon juice and sugar.
- Keep whisking until the sugar has dissolved and the mixture bubbles and thickens.
- Once it is starting to thicken, turn the heat down and whisk in the almond milk and dairy free butter until they have melted and combined.
- Take off heat and let it cool for a few hours to thicken further.
- Add the brine from your drained chickpea tin into a small pot on medium-high heat and boil until it has reduced. It should reduce to just about under 3/4 cup of liquid.
- Remove from heat and let it cool in a jar or bowl in the fridge. While this is cooling, make and cook your base following the instructions below.
- In a stand mixer bowl, or using a hand mixer, add cooled chickpea brine to the bowl and whisk with a whisk attachment. Gradually increase the speed of the whisk until high and the brine has turned white with soft peak starting to form.
- Add sugar and cornstarch together in a bowl and mix. Gradually add a tablespoon of this mixture at a time until finished and the mixture has turned into glossy and stiff peaks. Add vanilla and mix for a further few seconds to incorporate this.
- You will know when you have reached stiff peaks when you can hold your meringue bowl upside down the meringue does not drip or fall out.
Making the crust
- Preheat your oven to 180 degrees Celsius and prepare your baking tin of choice. I used a fluted rectangular tart tin.
- Add all dry crust ingredients into a medium-large mixing bowl and combine.
- In a small bowl, combine all wet ingredients and then pour into the dry ingredients. Mix until well combined. Mixture will be thick but if it's too wet add more almond meal, too dry add some more milk.
- Evenly spread the crust into the tin and place in oven for 10-15 minutes or until base is golden.
Assembling the pie
- Pour cooled lemon filling over your cooked base, evenly spreading it out.
- Using either a piping bag or silicone spatula, place the meringue on top in a style of your choice.
- Turn your oven grill or broiler setting on and place the pie in the middle level of your oven. My grill setting was about 180 degrees Celsius. Keep a close eye on your meringue, you only want to slightly toast the meringue so do not keep it in there for a long time. This time length may depend on your oven setting so it pays to keep an eye on it.
- Once toasted, remove from oven and wait for it to cool before serving. Best served day of cooking. If using the next day, do not store in the fridge overnight as this makes the meringue soggy.