Lemon Meringue Pie Recipe

All-purpose flour: The base for the crust, providing structure and texture.

Vegan butter: A plant-based alternative to traditional butter, used to create a flaky crust.

Ice water: Helps bind the dough together without melting the butter.

Sugar: Sweetens both the filling and the meringue.

Water: Used to create the lemon filling.

Lemon juice: Provides the tangy flavor for the filling.

Cornstarch: Thickens the lemon filling.

Lemon zest: Adds extra citrus flavor to the filling.

Aquafaba: The liquid from a can of chickpeas, used as an egg white substitute for the meringue.

Cream of tartar: Stabilizes the aquafaba to form stiff peaks in the meringue.

When making the meringue, ensure that the aquafaba is at room temperature before you start beating it. This helps it whip up more easily and achieve those desired stiff peaks. Additionally, make sure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount of fat can prevent the aquafaba from whipping properly.

• All-purpose flour - Substitute with gluten-free flour blend: If you need a gluten-free option, a gluten-free flour blend can be used to maintain the texture and structure of the crust.

• Cold and cubed vegan butter - Substitute with coconut oil: Coconut oil can be used as a solid fat alternative, providing a similar texture and richness to the crust.

• Ice water - Substitute with cold almond milk: Cold almond milk can add a bit more flavor and richness to the dough while keeping it vegan.

• Sugar - Substitute with coconut sugar: Coconut sugar is a less refined sweetener and can add a slight caramel flavor to the filling.

• Water - Substitute with coconut water: Coconut water can add a subtle sweetness and additional nutrients to the filling.

• Freshly squeezed lemon juice - Substitute with lime juice: Lime juice can be used if you prefer a slightly different citrus flavor or if lemons are not available.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent that works similarly to cornstarch and is often preferred for its neutral flavor.

• Lemon zest - Substitute with orange zest: Orange zest can provide a different citrus note while still adding a fresh, zesty flavor.

• Liquid from a can of chickpeas (aquafaba) - Substitute with liquid from a can of white beans: The liquid from white beans can also be whipped into a meringue-like consistency, making it a good alternative to aquafaba.

• Cream of tartar - Substitute with lemon juice: A small amount of lemon juice can help stabilize the whipped aquafaba, similar to cream of tartar.

• Sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener, though it may slightly alter the texture and flavor of the meringue.

• To store your lemon meringue pie, cover it loosely with plastic wrap or aluminum foil. Place it in the refrigerator where it can stay fresh for up to 3 days. The meringue may weep slightly, but the flavor will remain delightful.

• For longer storage, consider freezing the pie. First, allow the pie to cool completely. This ensures that the filling and meringue are set and won't become mushy when frozen.

• Once cooled, place the pie in the freezer uncovered for about 2 hours. This initial freezing step helps the meringue to firm up and prevents it from sticking to the wrapping.

• After the initial freeze, wrap the pie tightly with plastic wrap, ensuring all edges are sealed to prevent freezer burn. Follow this with a layer of aluminum foil for extra protection.

• Label the wrapped pie with the date and contents. This will help you keep track of how long it has been stored. The lemon meringue pie can be frozen for up to 1 month.

• When ready to enjoy, remove the pie from the freezer and let it thaw in the refrigerator overnight. Avoid thawing at room temperature, as this can cause the meringue to become too soft and weepy.

• For the best texture, consider refreshing the meringue by placing the thawed pie in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore some of the meringue's crispness.

• Serve the pie chilled or at room temperature, and enjoy the delightful combination of tangy lemon filling and fluffy meringue.

• Preheat your oven to 350°F (175°C). Place the lemon meringue pie on a baking sheet and cover it loosely with aluminum foil to prevent the meringue from browning too much. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the crust's crispiness and the filling's texture.

• For a quicker option, use a microwave. Place a slice of pie on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious, as the meringue can become rubbery if overheated.

• If you prefer a stovetop method, use a double boiler. Place the pie slice in a heatproof dish and set it over simmering water. Cover and heat for about 5-7 minutes, ensuring the meringue doesn't get too hot. This gentle method helps preserve the pie's delicate textures.

• For an air fryer, preheat to 300°F (150°C). Place the pie slice in the basket and heat for 3-5 minutes. This method can help maintain the crust's crispiness while gently warming the filling and meringue.

• If you have a toaster oven, preheat to 325°F (160°C). Place the pie slice on a baking tray and cover loosely with foil. Heat for about 10 minutes, checking frequently to avoid over-browning the meringue.

• Oven: Used to preheat and bake the pie crust and meringue topping.

• Mixing bowl: Needed for combining the flour and vegan butter, as well as for beating the aquafaba and cream of tartar.

• Pie dish: Used to press the dough into and bake the pie crust.

• Saucepan: Essential for cooking the lemon filling until it thickens.

• Whisk: Useful for mixing ingredients in the saucepan and ensuring a smooth filling.

• Electric mixer: Ideal for beating the aquafaba and cream of tartar to form soft and stiff peaks.

• Spatula: Handy for spreading the meringue evenly over the lemon filling.

• Measuring cups: Necessary for accurately measuring the flour, sugar, water, lemon juice, and aquafaba.

• Measuring spoons: Used to measure the cornstarch, lemon zest, and cream of tartar.

• Rolling pin: Optional, but can be used to roll out the dough evenly before pressing it into the pie dish.

• Cooling rack: Useful for allowing the pie to cool properly before serving.

Prepare the crust ahead: Make the pie crust a day before and store it in the fridge. This saves time on the day of baking.

Use pre-squeezed lemon juice: Opt for pre-squeezed lemon juice to cut down on prep time without sacrificing flavor.

Chill the aquafaba: Keep aquafaba in the fridge so it whips up faster when making the meringue.

Pre-measure ingredients: Measure out all your ingredients before starting. This makes the process smoother and quicker.

Use a food processor: Mix the dough in a food processor to save time and ensure a consistent texture.