Anna's Birthday Lemon Meringue Pie

Before I went vegan, I always had a lemon meringue pie for my birthday (August 10th). My mom would lovingly bake me one every year to follow my birthday dinner, which was usually spaghetti and clam sauce (which I veganized into this recipe here). Then, as tradition dictates, I would eat a big leftover slice of pie for breakfast the morning. You know, for good luck (or any reason). I really miss the days of breakfast birthday pie, so I set out to make my wildest vegan dreams come.

I am quite pleased to say that I have finally, successfully veganized lemon meringue pie to my liking - that is to say, without tofu. Tofu is great and all, but it just tastes a little “off” in a lemon pie. So for this one I made a nice jiggly lemon curd courtesy of agar agar! It was quite the experiment, and it really paid off.

Ingredients:

For the Crust:

• 1.5 cups flour

• 1/2 tsp sugar

• 1/4 tsp salt

• 1/4 cup vegan butter, chilled and cut into pieces (I prefer Earth Balance sticks)

• 1/4 cup vegetable shortening, chilled (I like Nutiva brand)

• 4 Tbsp ice cold water

For the Filling:

• 3/4 cup lemon juice

• 1 tsp lemon zest

• 1 tsp lemon extract

• 1 tsp coconut oil

• 1 cup sugar

• 1.5 cups oat milk

• 4 Tbsp cornstarch

• 1 tsp agar agar flakes

• A pinch of turmeric (about 1/8 tsp, for color)

For the Meringue:

• 1 cup aquafaba (aka the liquid from 1 can of chickpeas)

• 1/2 tsp cream of tartar

• 1/2 tsp xanthan gum

• 3/4 cup sugar

• 1 tsp vanilla extract

• 2 Tbsp powdered sugar

Instructions:

1. First, make the crust:

   • Preheat oven to 350 degrees Fahrenheit.

   • In the bowl of a food processor, pulse together flour, sugar, and salt.

   • Add cold butter pieces and shortening and pulse until well mixed.

   • Turn processor on and drizzle cold ice water from the top until a dough lump begins to form.

   • Turn dough out onto a floured surface and gently form it into a loose ball with floured hands.

   • Using a dry, floured rolling pin, roll dough into an even 1/8-1/4 inch thick circle big enough to drape over the edges of your pie plate.

   • Place/drape flattened dough over your pie plate and gently press with your hands to fit the plate.

   • Pinch the edges using your pointer, middle finger, and thumb to create a scalloped/fluted look.

   • Use a fork to prick the bottom of the crust a few times, and bake for about 10 minutes until nicely browned.

2. Next, make the meringue:

   • In a large mixing bowl, mix together aquafaba, cream of tartar, xantham gum, sugar, powdered sugar, and vanilla extract on medium-high until stiff peaks form (about 7-10 min).

3. Next, make the lemon filling:

   • In a medium pot/saucepan, heat lemon juice, lemon zest, lemon extract, coconut oil, oat milk, and sugar over medium heat.

   • Slowly whisk in cornstarch, followed by agar agar flakes and turmeric until smooth, thick, and slightly gelatinous - like a thick pudding. If too thick , add more oat milk. If too thin, add more corn starch. When desired consistency is reached, remove from heat.

4. Lastly, assemble and bake:

   • Pour filling into baked pie crust and smooth surface with a spoon until even.

   • Top with meringue and smooth evenly. Make sure meringue reaches the crust in all directions! Using the bottom of a spoon, swoop meringue up into little wispy mountain peaks.

   • Bake for 30-40 min (depending on your oven, so watch carefully!) until meringue nicely toasted with some golden brown peaks. (NOTE: If your pie crust is starting to get too brown, take pie out of oven and carefully cover crust exposed edges with tin foil. Then, place back in oven and continue baking until meringue peaks are golden brown)

   • Let cool before serving so filling can solidify a bit (It is best to refrigerate for a few hours before slicing into)

5. Enjoy!