Dairy-Free Lemon Meringue Pie
Indulge in the zesty, refreshing flavors of this Dairy-Free Lemon Meringue Pie, a delightful twist on the classic dessert that’s perfect for those avoiding dairy. This recipe features a crispy graham cracker crust held together with rich coconut oil and filled with a luscious, dairy-free lemon custard made creamy with silken tofu and thickened with agar-agar. Topped with a fluffy, golden meringue, this pie balances tangy citrus notes with sweet, airy perfection. With only 30 minutes of prep time and simple-to-follow steps, it’s an ideal treat for gatherings, or just a weeknight indulgence. Serve chilled for a tantalizingly smooth and bright dessert that’s sure to impress! Perfect for keywords like "dairy-free dessert," "lemon meringue recipe," and "egg white meringue pie."
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Coconut oil
- 1.75 cups Granulated sugar
- 0.33 cup Cornstarch
- 1.5 cups Water
- 0.5 cup Lemon juice
- 1 tablespoon Lemon zest
- 0.5 cup Silken tofu
- 1 teaspoon Agar-agar powder
- 4 large Egg whites
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, melted coconut oil, and 1/4 cup of the granulated sugar until well combined.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form a crust.
Bake the crust in the preheated oven for 10 minutes. Allow it to cool on a wire rack.
In a medium saucepan, whisk together 1 cup sugar, cornstarch, and 1/4 teaspoon salt.
Gradually stir in water, lemon juice, and lemon zest until smooth.
Place the mixture over medium heat, adding the silken tofu and agar-agar powder.
Cook while stirring constantly until the mixture thickens and just begins to boil. Immediately reduce the heat and simmer for an additional minute.
Pour the hot lemon filling into the baked crust and set it aside while preparing the meringue.
For the meringue, in a clean, grease-free mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add the remaining 1/2 cup sugar, continuing to beat on high speed until stiff, glossy peaks form.
Spread the meringue over the lemon filling, ensuring it seals to the edges of the crust to prevent shrinking.
Use the back of a spoon to create peaks in the meringue.
Bake the pie in the oven until the top is golden brown, about 10-12 minutes.
Allow the pie to cool at room temperature for one hour, then refrigerate for at least two hours before serving.
Nutrition Facts
Calories |
3111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 526.7 g | 192% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 398.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
