Vegan, Gluten-Free Lemon Meringue Pie Recipe Using Aquafaba as a Base Ingredient
In the world of vegan baking, creating the perfect meringue can be a challenge. However, this recipe for a vegan lemon meringue pie offers a solution with the use of aquafaba - the liquid drained from a can of chickpeas.
To achieve a stronger, stiffer meringue, slowly simmer the aquafaba to evaporate some water content. This process, known as reduction, concentrates the liquid and its proteins, improving whipping volume and stability. Reduce the volume by approximately 30-50% to intensify its protein and carbohydrate concentration, which helps create a firmer foam. Cool the reduced aquafaba completely to room temperature or cooler before whipping; warm liquids whip less effectively.
Add an acidic stabilizer such as cream of tartar (about 1 tsp per ¾ cup aquafaba) or fresh lemon juice while whipping to improve stability and stiffness of the meringue. Whip using an electric mixer or balloon whisk until the peaks are stiff and glossy.
The vegan lemon meringue pie recipe also includes a gluten-free and nutty pie crust made from almond flour and oat flour. The crust is thick, hefty, and nutty, providing a robust base for the tangy lemon filling. The filling consists of silken tofu, lemon juice, sugar, salt, cornstarch, and almond milk. Optionally, you can include 2 tablespoons of lemon zest for an extra citrusy flavour.
The filling is baked for 40-45 minutes at 350 degrees, after which the meringue topping is added and broiled at 575 degrees for 1-2 minutes to achieve a golden brown finish. The pie has a somewhat healthy-tasting quality that is strangely addicting.
Aquafaba can also be used as an egg replacer in various baked goods such as waffles and vegan pumpkin cookies. So, don't throw away that aquafaba - give it a try in your next baking adventure!
To create a robust meringue for your vegan lemon meringue pie, consider reducing the aquafaba by approximately 30-50% through simmering, which will intensify its protein and carbohydrate concentration for a firmer foam. Additionally, incorporating an acidic stabilizer like cream of tartar or fresh lemon juice while whipping can improve the meringue's stability and stiffness.
