A creamy lemon tart pie made from freshly squeezed lemons, and sweetened with Monk Fruit. Completely gluten free using your favourite pre-made pie crust.
The meringue is so easy to make within 10 minutes with the canned chickpea liquid Aquafaba and Maple syrup. No eggs but you won’t know it.
Mixing in a little of the meringue into the lemon pie mix was the key to making this recipe not so tangy!
Texture is smooth, with a creamy lemon tang.
A really easy recipe to make using only:
- 2 lemon juice and zest
- 1 can of chickpeas juice – use the chickpeas for your salad.
- maple syrup and monk fruit or stevia keep the level of sugars low but sweet enough.
- cream of tartar
- Plant-based butter
- cornstarch
- 1 premade gluten-free pie shell
This recipe is completely plant-based.
Vegan, vegetarian, plant-based, diabetic friendly, Sodium friendly, child Friendly, and weight management friendly.
Fresh Lemon Tart Meringue Pie - Vegan GF
A creamy, lemony tart pie from freshly squeezed lemons, and sweetened with Monk Fruit. Completely gluten free using your favourite pre-made pie crust.The meringue is so easy to make within 10 minutes with the canned chickpea liquid Aquafava and Maple syrup.Vegan, vegetarian, plant-based, diabetic friendly, Sodium friendly, child Friendly, and weight management friendly.
Equipment
- Medium size Sauce Pan
- Large baking pan lined with parchment paper
- whisk and small spoon
- measuring cup
- Lemon juicer and zester
- Hand mixer
- 1/3 cup, 1/2 cup, tbsp, 1/4 tsp
Ingredients
- 1 gluten free pie shell
Pie Filling
- 1/2 cup Fresh lemon juice
- 1 tbsp Lemon zest
- 1 cup Water
- 1/3 cup Cornstarch
- 2 tbsp Butter Vegan Plant-based
- 1/3 cup Monk Fruit or stevia. I used Lakanto Sweetener with Monk Fruit.
- 1/4 tsp Himalayan or Sea Salt ground
Meringue
- 1 can Chickpea juice - Aquafaba
- 1/3 cup Maple Syrup
- 1 tsp Cream of Tartar
Instructions
- Preheat oven to 400°FThe rack should be in the middle of the oven.Place the frozen gluten free pie plate on the large baking pan lined with parchment paper. Allow to defrost for 5-10 minutes.Gently press a fork all around the bottom and sides of the pie shell.Cover the pie shell with a piece of parchment to keep it from overcooking.Bake pie shell for 10 minutes.Remove and let cool for 5 minutes before filling.
- Turn oven down to 350°F and move the rack down one.
Lemon Tart Mix
- In a medium size pan, add the water, lemon juice, lemon zest, butter and salt. Set at medium to low heat for 5 minutes.Add in the cornstarch and whisk well. Once you see a few chunky gel like pieces, start to whisk faster and as soon as you see it thicken, Take it off the heat and continue whisking until smooth.Set aside to cool for 5 minutes.
Meringue
- In a medium size mixing bowl, add the chickpea juice and use the mixer on low speed for 2 minutes.Turn the speed up 1 and mix for 1 minutesTurn the speed up 1 more and mix for another 2 minutes. It should be starting to thicken and grow.Keep the mixer going and add in the cream of tartar for 1 minute.Keep the mixer going and slowing add in the maple syrup.Mix for 5 minutes. Peaks should be well formed.
- Using a spatula, fold in 2 large scoops of the merengue to the lemon tart mix.Doesn't have to be perfect.Pour into the prepared pie shell.
- Use the spatula and gently add the meringue to the top of the pie and form peaks. You may not use up all of the meringue.Bake for 15 minutes or until the meringue gets a slight colour. Do not let burn. Some ovens are hotter than others.Remove from oven and let cool for 5 minutes.Serve.
- Store unused pie portions covered in the fridge up to 2 days.
Tried this recipe?Let us know how it was!