Vegan Lemon Meringue Pie: A Delightful Treat for All

Introduction

Indulge in the sweet and tangy goodness of a vegan lemon meringue pie, a delectable dessert that combines a creamy lemon filling with a fluffy and airy meringue topping. This plant-based treat is a perfect way to satisfy your cravings without compromising your dietary preferences.

Ingredients

For the Pie Crust: - 1 cup all-purpose flour - 1/4 cup vegan butter, cold and cubed - 1/4 cup ice water For the Lemon Filling: - 1 cup cashews, soaked overnight - 1/2 cup lemon juice - 1/2 cup coconut cream - 1/4 cup maple syrup - 1 tablespoon cornstarch - 1/4 teaspoon salt For the Vegan Meringue Topping: - 1 cup aquafaba (chickpea liquid) - 1/2 teaspoon cream of tartar - 1/4 teaspoon vanilla extract - 1/4 cup powdered sugar

Instructions

Making the Pie Crust: 1. Combine the flour and cubed butter in a food processor and pulse until coarse crumbs form. 2. Add the ice water 1 tablespoon at a time, pulsing until the dough just comes together. 3. Form the dough into a ball, wrap with plastic wrap, and refrigerate for at least 30 minutes. Preparing the Lemon Filling: 1. Drain and rinse the soaked cashews. 2. Add the cashews, lemon juice, coconut cream, maple syrup, cornstarch, and salt to a high-powered blender. 3. Blend until smooth and creamy. Assembling the Pie: 1. Preheat oven to 375°F (190°C). 2. Roll out the pie crust and place it in a 9-inch pie plate. Trim the edges. 3. Pour the lemon filling into the crust. Making the Vegan Meringue Topping: 1. In a clean bowl, whip the aquafaba until soft peaks form. 2. Add the cream of tartar, vanilla extract, and powdered sugar gradually, continuing to whip until stiff peaks form. Baking the Pie: 1. Spread the vegan meringue over the lemon filling. 2. Bake for 20-25 minutes, or until the meringue is golden brown. 3. Let cool completely before serving.

Tips

- For a more flavorful crust, use whole wheat flour or gluten-free flour. - If you don't have a food processor, you can make the pie crust by hand. Simply combine the flour and butter with a pastry cutter until coarse crumbs form. - To make sure the meringue is stiff enough, it should hold its shape when you pull the whisk out of the bowl. - If you don't have aquafaba, you can use egg whites instead.

Conclusion

Vegan lemon meringue pie is an easy-to-make, delicious dessert that is perfect for any occasion. With its creamy lemon filling and fluffy meringue topping, this plant-based treat will impress vegans and non-vegans alike. So, next time you're looking for a sweet treat, give this vegan lemon meringue pie a try!