1 1/2 cups graham cracker crumbs (check for vegan-friendly ones)
1/4 cup melted coconut oil or vegan butter
1/4 cup maple syrup or agave nectar
1 can (14 oz) full-fat coconut milk, refrigerated overnight
1/2 cup fresh lemon juice (about 4-5 lemons)
1 tablespoon lemon zest
1/2 cup granulated sugar or coconut sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup or agave nectar. Mix until the mixture resembles wet sand.
Press the graham cracker mixture into a 9-inch pie pan to form the crust. Use the back of a spoon to make it even.
Bake the crust for 10 minutes, then remove it from the oven and let it cool.
While the crust is cooling, open the refrigerated can of coconut milk and scoop out the solid coconut cream into a separate bowl, leaving behind any liquid.
In a saucepan, whisk together the lemon juice, lemon zest, granulated sugar, cornstarch, and a pinch of salt over medium heat. Cook until the mixture thickens, stirring constantly.
Remove the lemon mixture from heat and stir in the vanilla extract.
Let the lemon filling cool for a few minutes, then spread it evenly over the cooled crust.
Refrigerate the pie for at least 4 hours or until it’s set.
Vegan Swiss Meringue
190g aquafaba (liquid from canned chickpeas)
380g granulated sugar
2 teaspoons vanilla extract
In a heatproof bowl, combine aquafaba (chickpea liquid) and granulated sugar.
Place the bowl over a saucepan with simmering water, making sure the water doesn’t touch the bottom of the bowl. This creates a double boiler.
Heat the aquafaba and sugar mixture, constantly stirring to prevent the aquafaba from cooking.
Continue until the sugar granules have completely dissolved, and the mixture feels smooth to the touch.
Remove the mixture from the double boiler and transfer it to a large bowl.
Using an electric mixer, whip the aquafaba and sugar mixture on high speed until stiff peaks form.
This may take approximately 15 to 20 minutes, depending on the power of your mixer.
Once the aquafaba is whipped and firm, add the vanilla extract and continue to beat for a few more seconds to incorporate it.
The vegan Swiss meringue is ready to use as a topping for a large lemon pie or a simple 1/2-pound cake.
If you have leftover meringue, you can use it to make vegan meringue cookies.
If you want to make vegan meringue cookies separately, you can use the following formula: 1 part aquafaba to 2 parts sugar.
For example, 100g of aquafaba and 200g of sugar. Also, add your preferred vegan essence.
If you’re using a concentrated essence like those from the Lorann Oils brand, add 2 to 4 drops, as they are stronger than regular essences.
For lemon meringue, which is what I use for the pie, add 2 tablespoons of lemon juice and the zest of 1 lemon.