Lemon meringue pie – Vegan

Happy fc_pi_41735_lg Day! Pi Day is celebrated around the world, every year, on March 14th (3/14). The Greek letter is used to represent the mathematical constant of the ratio of the circumference of a circle to its diameter. Today is extra special in that, when Pi is rounded to the nearest ten thousandths it appears as 3.1416, today’s date 3/14/16! 

This recipe is sure to help you get your nerd on!

Prepare half the recipe for this pie crust, form in a pie pie pan, line with parchment paper and pie weights, then bake until golden brown. Set the pie pan on a cooling rack as you prepare the pie filling.

Lemon pie filling:

1 1/4 cup sugar
1/2 cup cornstarch or corn flour
1/4 teaspoon agar
1/4 teaspoon salt
1 1/4 cup milk (coconut, soy, rice or almond milk)
1 cup water
3/4 cup lemon juice (you can use fresh but it won’t be as tart as concentrated organic juice)
2 tablespoon lemon zest

Add the ingredients to a saucepan and bring to a low rolling boil, then reduce the heat to medium-low, while whisking steadily for four to five minutes. It will produce a custard like texture. Pour immediately into the cooled pie crust, scraping out every last bit with a spatula.


3/4 cup egg replacer
1 cup ice cold water
1 cup sugar
1/4 teaspoon vanilla extract

First, add the egg replacer, then mix with 1/2 cup ice cold water and vanilla extract, using a hand mixer until stiff peaks start to form. Then add in the sugar and add a little of the rest of the water very slowly and as needed.

This one was made for a friend to take home with her. We used an organic pre-made pie shell from the Lexington Co-op.

Bake for ten to fifteen minutes at 300*.

If you have a kitchen torch, lightly brown the surface of the meringue.

Cool for a few minutes before serving.